Photograph of the finished Memil-guksu

Korea · Mì kiều mạch nước lạnh Memil-guksu

Memil-guksu

30 min Hands-on time + 2 hr waiting
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Buckwheat flour Buckwheat flour 1.1 lb
  • Photograph of Kombu seaweed Kombu seaweed 0.7 oz
  • Photograph of Soy sauce Soy sauce ½ cup
  • Photograph of White radish White radish 8.5 oz
  • Photograph of Cucumber Cucumber 1.2
  • Photograph of Nori seaweed Nori seaweed 0.3 oz
  • Photograph of Ice cubes Ice cubes 32 pieces

Method

  1. 1 Simmer kombu to make a vegetarian broth, season with soy sauce until mild, and refrigerate for 2 hours.
  2. 2 Boil the buckwheat noodles, then rinse with cold water and rub thoroughly to remove the stickiness.
  3. 3 Soak the noodles in ice water until they become firm, then drain them.
  4. 4 Slice the radish and cucumber into thin strips, then soak them in ice water to make them crispy.
  5. 5 Put the noodles in a bowl, arrange the vegetables on top, pour in the cold broth, add a few ice cubes, and sprinkle with seaweed.

With an appliance

  • Microwave 28 min

    Replace step 1: microwave kombu with water in a heatproof container at 700W for 7 minutes, stopping before boiling, remove kombu, season, and chill. Keep steps 2 to 5 as is to ensure the noodles and vegetables are very cold and firm.

Start cooking