STEP 1/9
Boil the buckwheat noodles in boiling water. (Adjust the time according to the noodles you use.)
STEP 2/9
When the noodles are cooked, wash them quickly in cold water so that they are not cooked more in the heat.
STEP 3/9
Cut the chicken breast into bite-size pieces, and if you're worried about the smell, add a little soju and mix it well.
STEP 4/9
Cut the green onion into a whole and bake it well with a frying pan/air fryer/torch, etc. Frying pans are convenient for time and convenience.
STEP 5/9
Mix tsuyu and water in the right proportion to make broth. I made it with 200ml of tsuyu and 600ml of water.
STEP 6/9
Stir-fry chicken in a skillet with a little oil.
STEP 7/9
Pour the stock into the stir-fried chicken and wait until the stock boils once.
STEP 8/9
Once the broth boils up, add the grilled green onions and simmer for another 3 minutes. Remove the impurities from time to time
STEP 9/9
Now, pour the broth on the buckwheat noodles and sprinkle pepper to enjoy it. (It's more delicious if you eat it with all of it!)
You can use the meat according to your preference, and the process of grilling the green onion once is a tip! Don't forget to sprinkle pepper, too!
And it's better to eat it with ponyum than to pour the broth right away into the cold buckwheat noodles