Naengmemilguksu || Cold Buckwheat Noodles, 荞麦凉面, 蕎麥涼麵, 冷そば, 냉메밀국수 2

Memil-guksu is a delicious Korean dish featuring buckwheat noodles. It’s often served cold with a flavorful dipping sauce, making it a refreshing summer meal.

Ingredients (serves 4):

• 400g buckwheat noodles
• 1 sheet of dried seaweed (kim)
• 1 green onion
• 1/2 radish
• 2 tablespoons wasabi

For the broth:

• 10 x 15cm piece of dried kelp
• 5 tablespoons soy sauce
• 3 tablespoons mirin (sweet rice wine)
• 1 tablespoon sugar

Preparation:

1. Prepare the garnishes: Toast the seaweed and cut into thin strips. Wipe the kelp with a clean cloth. Slice the green onion and grate the radish. Prepare the wasabi by mixing it with water.
2. Make the broth: Bring 5 cups of water to a boil in a pot. Add soy sauce, mirin, and sugar. Once boiling, add the kelp and simmer.
3. Cool the broth: Remove the kelp and skim off any foam. Reduce the heat and simmer until the broth is reduced to 4 cups. Strain the broth through a clean cloth and chill in the refrigerator.
4. Cook the noodles: Bring a large pot of water to a boil and cook the buckwheat noodles until al dente. Rinse under cold water and drain.
5. Serve: Divide the noodles into individual bowls. Top with toasted seaweed. Serve the chilled broth in a separate bowl. Provide the grated radish, sliced green onion, and wasabi on the side.