Buckwheat noodle soup is known as 메밀 국수 (Memil Guksu) in Korea. Buckwheat is thought to be a very healthy food to eat. This is a delicious way to eat buckwheat.
Yield: 2 Servings
Short Korean Lesson
- MaeMil (메밀) = Buckwheat
- GukSu (국수) = Noodle Soup
Main Ingredients
- 1 Handful Buckwheat Noodles (and 6 Cups Water, ½ tsp Salt)
- 2 Eggs
- 2 Green Onions
- 2 Sheets Seaweed
Broth Ingredients
- 4 Cups Water
- 5 Tbsp Guksijangguk
- 1½ tsp Japanese Hondashi
- ½ tsp Salt
Directions
Boil the noodles in 6 cups of water with ½ tsp of salt. Put the buckwheat noodles in the boiling water and cook for 5 minutes.
While the noodles are boiling, make the broth. In a pan, add 4 cups of water, 5 Tbsp of guksijangguk, 1½ tsp Japanese hondashi, and ½ tsp of salt.
Drain the water, rinse the noodles in cold water once, and then set them aside. Cut 2 green onions into ½ inch pieces.
Once the broth starts to boil, add the noodles to the broth, and cook for 2 minutes. Then add the green onions, and cook for one more minute before turning off the stove.
We need 2 toppings for this soup: a flat egg and dried seaweed. Use one pinch of salt per egg to make flat eggs. Since we need 2 eggs today, we will be adding 2 pinches of salt.
Pour a small amount of oil in the pan and wipe it with a paper towel. Then using medium heat, pour the blended egg into the pan and fry. Once the surface of the egg is almost cooked, flip it over. When you flip it over with your spatula, keep the spatula in the center of the egg to help prevent the egg from breaking.
Slice the cooked flat eggs thinly and cut the toasted seaweed sheets with scissors.
Mix the egg and seaweed with the soup just before eating. Enjoy!
Buckwheat is a very healthy grain to add to your diet. Unfortunately, the taste is a little bland. In this dish however, it tastes too good to be “healthy.” If you need a soup to warm you up on a winter’s day, give this one a try. You will be glad you did.
Hi, Honey~~
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Aeri,
Is there another substitute for the Hondashi? I don’t like to use this chemical in my cooking, although my mom uses it. Can I use something else to give it the flavor? Thanks so much…love your recipes!
Hi kgalinparis,
Hondashi is a Japanese ingredient.. for this soup.. that hondashi and the soup base give good flavor.. which both have chemical in it.. you might have to make your own broth with “katsuobushi”
http://en.wikipedia.org/wiki/Katsuobushi
kelp.. and use soy sauce.. instead of the soup base.. something like this..
this is very good for diet!
hi, i like this recipe. but i want to ask a question, why do we boil the noodles with salt? for the taste or some other purpose? can i omit the salt?
btw you should make video of how to do this. thanks a lot for the recipe 🙂
hi iynn512,
I add the salt for flavor for noodles.. so you can skip that process.. ^^ thanks
I always thought this was a cold dish. My noodles got soggy and puffy.
Can I substitute Korean dashida for the Japanese hondashi?
hi Jeeyon,
They taste different each other..but you can try dashida .. 🙂