Buckwheat noodles, buckwheat noodles…
I was craving something hot, sour, salty, yet sweet. I thought of the Korean style buckwheat noodles smothered with spicy chili sauce would calm down my craving and it did.
There are many ways Koreans prepare buckwheat noodles into fabulous dishes. Here is one way you can enjoy. The flavor in the sauce will dance around on your tongue. It truly is hot sour salty and sweet. You can throw some fresh cucumbers, carrots, and/or lettuce depends on your mood. My baby radish kimchee was in its most glorious stage these days so I added some (you don’t need to).
The best part? It only takes a few minutes to prepare. Love it!
The ingredients are; buckwheat noodles, Korean chili paste, chili flakes, brown sugar, vinegar, sesame oil and seeds, corn syrup(optional), carbonated citrus drink (I used Fresca), dried roasted seaweed and cucumber.
You will want to make the sauce first. Combine all the given ingredient.
The consistency is somewhat like thick syrup. You can adjust amount of sugar and vinegar depends on your taste but you will like the amount I give you.
Cook the noodles in boiling water according to the package direction. But…
when the water comes up to boil again after you add the noodles, pour 1/2 cup of COLD water to the pot. This will calm down the boiling water and help the noodles to be chewier. Repeat that again when the water comes up to boil again.
Rinse the noodles in the cold running water and drain well.
My baby radish kimchee is a perfect companion for this dish (traditionally) but it is not mandatory.
You will like the addition and the flavor of this dried roasted seaweed. Just crumble or slice into small pieces.
Place the noodles in a big serving bowl, top with vegetable. Drizzle the sauce over and mix with chopsticks. I like to add half boiled egg on the side to include protein for this meal.
- 4 individual packet buckwheat noodles
- 1/2 English cucumber, thinly sliced
- 1 carrot, peeled and thinly sliced
- 2 sheets of dried roasted seaweed, crumbled or sliced
- 1 cup baby radish kimchee, optional
- 2 boiled eggs, slice in half
- 5 Tbsp Korean chili paste
- 2 1/2 Tbsp white vinegar
- 2-3 Tbsp light brown sugar
- 2 Tbsp carbonated drink, such as fresca, sprite, 7-up, etc
- 1 tsp sesame oil
- 2 tsp sesame seeds
- 1 Tbsp corn syrup, optional
- Make the sauce and let it chill in the fridge.
- Meanwhile cook buckwheat noodles according to the package direction. (After you add the noodles to the boiling water, pour 1/2 cup of cold water when the water boils up again. Repeat the process until the noodles are done) Rinse noodles with cold water and drain.
- Place noodles in the individual serving bowl and top with vegetables, drizzle with sauce, about 1-1 1/2 Tbsp per serving, and mix well. Serve boiled eggs on the side.