Making buckwheat soba and tsuyu
Japanese-style soba is ground with mustard, green onion, and radish in the sauce, and the sauce is very salty because it is dipped in the sauce little by little, and Koreans eat it like noodles, so the liver is weak. Buckwheat noodles that come to mind in summer. It's so good, right?
1 serving
Within 10 minutes
맛있는예지니
Ingredients
  • buckwheat noodles
  • Scallions
  • Kim
  • Radish sprouts
  • Radish
  • Wasabi
  • Water
    1cup
  • Soy sauce
    1cup
  • Sugar
    2/3cup
  • cooking wine
    1/2cup
  • onion
    1/2ea
  • leek
    1ea
  • Ginger
    10g
  • Anchovy pack again
    2ea
  • Sea tangle
    5g
  • dried bonito
    10g
Cooking Steps
STEP 1/16
Grill green onions and onions directly.
STEP 2/16
Boil kelp in cold water and when the water starts to boil
STEP 3/16
Take out the kelp.
STEP 4/16
Put the pack, grilled green onion, onion, ginger, sugar, soy sauce, and cooking wine back in the soup and boil
STEP 5/16
Turn off the heat, add katsuobushi and let it sink, then strain it with gauze
STEP 6/16
Put it in a sterilized bottle. Tzuyu is done
STEP 7/16
Place the buckwheat noodles in about 8 cups of water.
STEP 8/16
Put the radish sprouts in cold water,
STEP 9/16
Cut the green onion into pieces,
STEP 10/16
Cut the seaweed into small pieces
STEP 11/16
After you grind the radish and squeeze it, make the lamb
STEP 12/16
Prepare wasabi powder by mixing it with cold water and 1:1 ratio of 1:1.
STEP 13/16
When the water boils, add the noodles, boil it for 4 to 5 minutes, take it out, rinse it in cold water two to three times, and drain it.
STEP 14/16
After making the soba broth, set it up.
STEP 15/16
Korean style buckwheat noodles
STEP 16/16
Completion
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