Photograph of the finished Memilmuk

Korea · Thạch kiều mạch chan nước lạnh Memilmuk

Memilmuk

40 min Hands-on time + 4 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Buckwheat flour Buckwheat flour 12.7 oz
  • Photograph of Dried anchovies Dried anchovies 2.8 oz
  • Photograph of Kombu seaweed Kombu seaweed 1.4 oz
  • Photograph of Soy sauce Soy sauce ½ cup
  • Photograph of Gochugaru Korean chilli flakes Gochugaru Korean chilli flakes 1.4 oz
  • Photograph of Pickled cabbage Pickled cabbage 11.3 oz
  • Photograph of Spring onion Spring onion 3.5 oz
  • Photograph of Sesame oil Sesame oil 3 ¼ tbsp
  • Photograph of Roasted sesame seeds Roasted sesame seeds 1.7 oz

Method

  1. 1 Mix the buckwheat flour with 550 ml of cold water until completely dissolved, then heat and stir continuously for 15 minutes.
  2. 2 The dough is cooked when it turns a translucent grayish-brown color and stretches into a string when you lift the spoon.
  3. 3 Pour into molds, let cool, then refrigerate for 4 hours until the jelly sets.
  4. 4 Cook the dried anchovies with kombu for 12 minutes, then strain and cool completely.
  5. 5 The broth must be ice-cold; warm water will cause the buckwheat jelly to soften and dissolve right in the bowl.
  6. 6 Cut the jelly into strips, pour cold broth over it, then add pickled mustard greens, soy sauce, gochugaru (Chinese chili paste), sesame oil, and sesame seeds.
Start cooking