The hot summer is here, how about cool buckwheat noodles (Soba noodles) when you don't even want to go into the kitchen because it's so hot? I like Japanese cold soba, but I also really like Korean buckwheat noodles seasoned with perilla oil and soy sauce. And the important thing is that it is easier and simpler than Japanese cold Soba. Completed in just 5 minutes!!
When preparing a video, I have no choice but to revise the recipe by eating the same food many times, whether for a week or ten days. Editing the video makes me want to eat it again.. 😊
It's really tasty and simple. The freshness of lemon adds to the slightly different taste, which is very attractive. Make sure to try it, it's the best recipe for a hot summer day.
[Preparation]
180g buckwheat noodles (Soba noodles)
1 tsp of salt when boiling the noodles
Ice cubes
3 Tbsp of soy sauce
4 Tbsp of perilla oil
1 Tbsp of vinegar
1 Tbsp of fish sauce (option)
Lemon juice, 1/3 lemon
2 Tbsp of sugar
Grind 1 tsp of sesame seeds
Appropriate amount of seasoned seaweed flakes (Kimjaban)
Chopped green onion appropriate amount
[Cooking method]
1. Add buckwheat noodles and a teaspoon of salt to boiling water and boil for 3 to 4 minutes.
2. Rinse well-boiled noodles under running cold water to remove starch.
3. Add well-washed noodles to ice-cold water and soak while making the sauce.
4. Add soy sauce, perilla oil, vinegar, fish sauce, lemon juice, and sugar and make a sauce.
5. Remove the ice along with the noodles from the ice water, shake off the water well, and mix with the seasoning.
6. Plate the noodles mixed with soy sauce and top with sesame seeds, Kimjaban, and chopped green onions to complete.
7. Enjoy your meal!!
[Cooking Tips]
1. When boiling noodles, bubbles may suddenly boil, so it is better to boil them in a large pot.
2. When bubbles rises, add cold water little by little to let the bubbles settle.
3. The point is to wash the noodles in cold water and cool them once more in ice water. There is a lot of difference in taste.
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