Updated: Sep 2
Honestly, cold noodles were never on my radar. It felt a bit peculiar, considering noodles are usually savored fresh off the stove. Cold noodles felt like an unconventional twist. But curiosity got the better of me, and I ventured into uncharted culinary territory.
Let's be clear – this isn't your typical Memil-guksu. It's more of my take on Korean-inspired noodles with a dash of kimchi flair. The true blue Memil-guksu will be on my to-do list, promise.
By the way, did you know that in Korean, Soba goes by the name Deulgireum Makguksu? It's a type of Memil Guksu, where Memil stands for buckwheat and guksu for noodles.
I'll admit, these cold noodles might just be my antidote to the relentless heat. Imagine a bowl of tangy, spicy, savory goodness with a subtle hint of sweetness – all chillingly refreshing. Don't just take my word for it; you've got to dive in and experience it yourself. Ready to embark on this cooling culinary adventure?
Let's roll up our sleeves and dive into the recipe. I am using this gorgeous handmade dinnerware from KRA Sanctuary.
Sea Salt, Pinch
White Soy Sauce, For Drizzling
Scallions Coarsely Sliced, For Garnishing
Soy Eggs Homemade, For Serving (Optional)
Gochujang, 1 TBSP Adjust To Preference
Gochugaru, 1 TSP Adjust To Preference
Soy Sauce, 1 TBSP
Kimchi Brine / Mirin / Rice Vinegar, 1 TBSP
Pure Honey, 1/2 TBSP
Light Muscovado Sugar, 1/2 TBSP
Toasted Sesame Oil, 1 TBSP + More For Drizzling
White Sesame Seeds, 1 TSP
Black Sesame Seeds, 1 TSP
Please visit, "Soy Eggs" for the recipe.
Cook soba as per packaging instructions.
Just when the soba is al dente, remove from heat.
Immediately drain and rinse under running water to stop it from cooking further.
Place onto a plate and set it aside until ready to use.
Prepare the sauce.
Mix everything in a large bowl until well combined.
Add in the cooled soba noodles.
Toss and combine well, making sure the noodles are well coated.
Transfer to a serving bowl.
Drizzle more toasted sesame oil and some white soy sauce over the top.
Garnish with some scallions.
Serve immediately with some soy eggs if desired.
I will be slurping away...
I don't think 1 serving is enuff...