Memil-guksu 메밀국수 | Cold Soba
- Daniel
- Sep 26, 2023
- 2 min read
Updated: May 20
Delving into the world of classic dishes, I've whipped up what might be considered a traditional memil-guksu, though I've added my own twist by crafting the sauce from scratch. Perfect for combating the sweltering heat, these cold noodles offer a refreshment I hadn't expected. Perhaps it's time to explore more chilled noodle delights.
The secret sauce (pun intended) lies in a cold brewing technique shared with me by a Japanese friend. Described as a quick, cheat method akin to cold brewing coffee, it lets the cold draw out the richness from the ingredients, creating an incredibly authentic dashi.
The results? Simply magical. Once you've tried this method, store-bought alternatives will pale in comparison. So, without further ado, let's dive right in! I am using this gorgeous handmade dinnerware from KRA Sanctuary.
Ingredients:
(Serve 1)
Cold Brewed Dashi:
Kombu, 10g
Dried Shiitake Mushrooms, 2
Water, 1 L
Noodles:
Demerara Sugar, 1 TBSP
Mirin, 1 TBSP
Soy Sauce, 1.5 TBSP
Soba, 100g
Sea Salt, Pinch
Wasabi, 1 TBSP or Wasabi Powder 1 TSP + Water 1 TBSP
Scallions Coarsely Sliced, For Garnishing
Roasted Seaweed, For Garnishing
Soy Eggs Homemade, For Serving (Optional)
Equipment:
Pot
Container with Lid
Directions:
Please visit, "Soy Eggs" for the recipe.
Prepare the Cold Brewed Dashi
Add kombu, bonito flakes, and water to a sterilized container.
Cover and refrigerate overnight.
The next day, pour the mixture into a pot over low heat and bring to a bare simmer.
Skim off any surface scum.
Simmer for 5 to 8 minutes.
Remove from heat and strain the dashi. Discard the solids.
Prepare the Chilled Sauce
Reserve half of the dashi and return it to a clean sauce pot.
Add sugar, mirin, and soy sauce.
Stir until the sugar is completely dissolved.
Chill the sauce in the fridge for at least 4 hours.
Cook the Soba
Cook soba noodles in salted water according to package instructions.
When the noodles are al dente, immediately drain and rinse under running cold water to stop the cooking.
Transfer soba to a mixing bowl and toss with wasabi until well coated.
Assemble and Serve
Transfer soba onto a plate lined with a sushi mat for presentation.
Garnish with scallions and roasted seaweed.
Pour the chilled dipping sauce into a serving bowl and garnish with scallions.
Serve immediately with soy eggs on the side, if desired.
I'll be slurping away...
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