Shrimp Seaweed Buckwheat Noodles - Clean Meal to Cool Down the H
It's already Malbok A bowl of light and clean buckwheat noodles in the heat! Buckwheat noodles that cool off are served with summer-flavored seaweed and shrimp It is a healthy noodle that can be eaten at two temperatures, sometimes warm and sometimes cold, depending on your taste.
2 serving
Within 30 minutes
낭만처자
Ingredients
  • buckwheat noodles
    2serving
  • Seaweed
    1/2handful
  • Cocktail shrimp
    6-8ea
  • Shiitake mushroom
    1-2piece
  • Kimchi
    1-2piece
  • Cucumber
    1/2ea
  • ginger juice
    1ts
  • Tzuyu
    1spoon
  • Seasoned soy sauce
    1spoon
  • kelp broth
    2/3pot
Cooking Steps
STEP 1/10
1. soaking seaweed
- Soak seaweed in water (about 15-20 minutes) and wash it thoroughly and cut it into bite-sized pieces.
STEP 2/10
2. marinating shrimp
-Put shrimp in ginger juice, mirin, or rice wine to remove the fishy smell while soaking.
STEP 3/10
3. Cutting the elevation
- I'm going to slice it into pieces into bite-sized pieces
STEP 4/10
4. boiling noodles
Boil buckwheat noodles for 3-4 minutes, rinse in cold water, and drain
STEP 5/10
5. Boil (Warm Noodles Version)
Put the kelp stock or bottled water in a pot and when it boils, add the marinated shrimp and sliced shiitake and bring to a boil. When the shrimp and shiitake begin to cook, season with tsuyu and soy sauce, add the soaked seaweed, and boil it a little more. Instead of boiling it for a long time like seaweed soup, cook it lightly so that the square taste of seaweed is alive like cold seaweed soup. If you want to eat it as hot noodles, you can put it as it is, and if you want to eat cold noodles, cool it enough and leave it in the refrigerator for about 30 minutes, or cook only the ingredients separately like the cold noodles version below.
STEP 6/10
5-1. Cold Noodles version
To eat cold noodles, cook only ingredients such as shrimp, shiitake, and seaweed separately, rinse them lightly in water, and put them on separate noodles, and mix tsuyu and soy sauce with pre-cooled kelp broth or bottled water.
STEP 7/10
6. Chopping kimchi
Cut kimchi and cucumbers that don't need to be cooked. Prepare the kimchi by chopping it into big pieces and putting it on top of it
STEP 8/10
7. Shred cucumber
If you're ready to chop the cucumber, the ingredients are ready
STEP 9/10
8. Put it in
Put the drained buckwheat noodles in a bowl
STEP 10/10
Put the broth, shrimp, seaweed, shiitake, kimchi, cucumber, etc. on top of it and it's done.
In the case of commercial tsuyu, adjust the amount according to the dilution ratio in the manual or increase or decrease according to your taste
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