Memil Guksu (Cold Soba Noodles)
Memil Guksu (Cold Soba Noodles)
Ingredients
For the Dipping Sauce
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1 cup water
- 1/4 cup sake
- 2 pieces dried kelp, (konbu)
- 1 dried red chili, small
- 1/2 cup bonito flakes
- 2 scallions, thinly sliced, for serving
- 1 cup ice cubes, for serving
For the Cucumber Topping
- 1 cucumber, large
- 1/2 teaspoon salt
- 1 teaspoon sesame seeds
For the Noodles
- 4 bundles soba noodles, (buckwheat noodles)
- 1/4 cup nori strips, for garnish
Instructions
- 1
In a medium pot, combine the soy sauce, mirin, water, sake, dried kelp (konbu), and the small dried red chili. Bring the mixture to a simmer over medium heat.
⏱️ 3 min
- 2
Simmer the sauce for 5 minutes to cook off the alcohol. Remove from heat and stir in the bonito flakes. Let the mixture steep for at least 10 minutes to infuse the flavors.
⏱️ 15 min
- 3
Strain the dipping sauce through a fine-mesh sieve into a clean bowl, pressing lightly on the solids to extract all liquid. Discard the solids. Cover the bowl and chill the sauce in the refrigerator until ready to serve. (This can be made up to 2 weeks in advance).
⏱️ 2 min
- 4
While the sauce chills, prepare the cucumber topping. Slice the cucumber thinly into julienne strips. Place the cucumber strips in a bowl and toss with salt. Let them sit for 10 minutes to 'sweat' and release excess water.
⏱️ 12 min
- 5
Squeeze out the excess liquid from the cucumber strips using your hands or a clean kitchen towel. Mix in the sesame seeds with the squeezed cucumber.
⏱️ 3 min
- 6
Bring a large pot of water to a rolling boil. Add the soba noodles and cook according to package directions, typically about 6 minutes, until al dente.
⏱️ 8 min
- 7
Immediately drain the cooked soba noodles and rinse them thoroughly under cold running water until completely chilled. This stops the cooking process and removes excess starch, ensuring a firm texture. Drain well.
⏱️ 3 min
- 8
To assemble, arrange the cold soba noodles on individual serving plates, coiling them into small mounds. Garnish with the prepared cucumber strips and nori strips.
⏱️ 2 min
- 9
Pour the chilled dipping sauce into separate small bowls for each serving. Add sliced scallions and a few ice cubes to each dipping sauce bowl to keep it extra cold. Serve immediately, instructing guests to dip the noodles into the sauce before slurping.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Memil Guksu (Cold Soba Noodles)
For the Dipping Sauce
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1 cup water
- 1/4 cup sake
- 2 pieces dried kelp, (konbu)
- 1 dried red chili, small
- 1/2 cup bonito flakes
- 2 scallions, thinly sliced, for serving
- 1 cup ice cubes, for serving
For the Cucumber Topping
- 1 cucumber, large
- 1/2 teaspoon salt
- 1 teaspoon sesame seeds
For the Noodles
- 4 bundles soba noodles, (buckwheat noodles)
- 1/4 cup nori strips, for garnish
Instructions
- 1
In a medium pot, combine the soy sauce, mirin, water, sake, dried kelp (konbu), and the small dried red chili. Bring the mixture to a simmer over medium heat.
⏱️ 3 min - 2
Simmer the sauce for 5 minutes to cook off the alcohol. Remove from heat and stir in the bonito flakes. Let the mixture steep for at least 10 minutes to infuse the flavors.
⏱️ 15 min - 3
Strain the dipping sauce through a fine-mesh sieve into a clean bowl, pressing lightly on the solids to extract all liquid. Discard the solids. Cover the bowl and chill the sauce in the refrigerator until ready to serve. (This can be made up to 2 weeks in advance).
⏱️ 2 min - 4
While the sauce chills, prepare the cucumber topping. Slice the cucumber thinly into julienne strips. Place the cucumber strips in a bowl and toss with salt. Let them sit for 10 minutes to 'sweat' and release excess water.
⏱️ 12 min - 5
Squeeze out the excess liquid from the cucumber strips using your hands or a clean kitchen towel. Mix in the sesame seeds with the squeezed cucumber.
⏱️ 3 min - 6
Bring a large pot of water to a rolling boil. Add the soba noodles and cook according to package directions, typically about 6 minutes, until al dente.
⏱️ 8 min - 7
Immediately drain the cooked soba noodles and rinse them thoroughly under cold running water until completely chilled. This stops the cooking process and removes excess starch, ensuring a firm texture. Drain well.
⏱️ 3 min - 8
To assemble, arrange the cold soba noodles on individual serving plates, coiling them into small mounds. Garnish with the prepared cucumber strips and nori strips.
⏱️ 2 min - 9
Pour the chilled dipping sauce into separate small bowls for each serving. Add sliced scallions and a few ice cubes to each dipping sauce bowl to keep it extra cold. Serve immediately, instructing guests to dip the noodles into the sauce before slurping.
⏱️ 3 min