Korean Buckwheat Mixed Noodles
Quick answer
- Total time
- 24 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Equal measures of soy sauce and vinegar give this Gangwon-style dressing its sour edge, with gochugaru for heat and a little sugar to round it off.
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Finely chopped kimchi clings to the noodles instead of sitting in clumps, adding fermented tang and crunch to every bite. With little gluten to hold them together, buckwheat noodles snap apart when boiled past the package time or pressed down while mixing. The dressing is folded in by lifting from below. Several rinses in cold water wash off the surface starch that would make the strands stick together. Water left on the rinsed noodles thins the dressing fast, which makes thorough draining as important as the chill.
Ingredients
Instructions
- 1
Mix 1.5 tablespoons soy sauce, 1.5 tablespoons vinegar, 1 teaspoon sugar, 1 tablespoon gochugaru, and 0.5 teaspoon minced garlic first. When the sugar dissolves, stir in 1 teaspoon sesame oil for gloss and aroma.
- 2
Chop 80 g kimchi finely so it can cling evenly to the noodles instead of forming heavy clumps.
Julienne half a cucumber thinly, then shake off excess moisture lightly so the finished noodles stay crisp and not watery.
- 3
Bring plenty of water to a full boil, add 240 g buckwheat noodles, and cook over high heat according to the package timing.
Stir gently so the strands separate, because overcooked buckwheat noodles break very easily.
- 4
Rinse the cooked noodles immediately in cold water several times to remove surface starch.
Move them gently with your hands until fully chilled, then drain very well in a strainer so the dressing does not become diluted.
- 5
Add the dressing to the drained noodles first, then lift and toss from the bottom instead of pressing hard.
When the noodles are evenly reddish and glossy, add the chopped kimchi and mix once more to distribute the tangy crunch.
- 6
Transfer the noodles to serving bowls and top with the cucumber strips for a cool, crisp contrast.
Taste before serving, then add a little extra vinegar only if the acidity needs sharpening, and serve right away while chilled.
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