📝 About This Recipe
A cornerstone of Korean summer cuisine, Memil-guksu celebrates the earthy, nutty profile of buckwheat noodles bathed in a deeply savory, ice-cold dashi broth. This dish is a masterclass in balance, contrasting the soft texture of the noodles with the sharp bite of daikon radish and the salty punch of toasted seaweed. It is the ultimate refreshing meal that cools the body from the inside out while providing a sophisticated depth of flavor.
🥗 Ingredients
The Noodles
- 200 grams Dried Buckwheat Noodles (Memil-myeon) (Look for at least 30-50% buckwheat content for best flavor)
The Concentrated Broth (Tsuyu)
- 2 cups Water
- 1 piece Dried Kelp (Dashima/Kombu) (approx 4x4 inches)
- 6-8 large Dried Anchovies (heads and guts removed to avoid bitterness)
- 1/2 cup Soy Sauce (use a high-quality naturally brewed soy sauce)
- 1/4 cup Mirin (Rice Wine)
- 2 tablespoons Sugar (adjust to taste)
- 1/2 cup Katsuobushi (Bonito Flakes) (tightly packed)
The Essential Toppings
- 4 inch piece Daikon Radish (peeled and finely grated)
- 2 stalks Green Onions (finely chopped)
- 1 teaspoon Wasabi Paste (or more to taste)
- 1 sheet Roasted Seaweed (Gim) (shredded into thin matchsticks)
- 1/4 piece Cucumber (julienned for crunch)
👨🍳 Instructions
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1
Begin by making the broth base: Place the water, dried kelp, and cleaned anchovies in a medium saucepan. Let them soak for 20 minutes before turning on the heat to draw out the maximum umami.
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2
Bring the saucepan to a gentle simmer over medium heat. Just as it starts to boil, remove the kelp to prevent the broth from becoming slimy.
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3
Add the soy sauce, mirin, and sugar to the pot. Let it simmer for another 5 minutes to allow the flavors to meld and the alcohol in the mirin to cook off.
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4
Turn off the heat and immediately add the katsuobushi flakes. Let them steep for 2-3 minutes until they sink to the bottom of the pot.
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5
Strain the broth through a fine-mesh sieve lined with cheesecloth into a clean bowl. Discard the solids. Let the broth cool to room temperature, then refrigerate until ice-cold. For a truly authentic experience, place it in the freezer for 30 minutes until ice crystals start to form.
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6
While the broth chills, prepare your garnishes. Grate the daikon radish using a fine grater. Squeeze out the excess moisture gently with your hands, forming the radish into small, neat mounds.
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7
Bring a large pot of water to a rolling boil. Do not add salt, as the noodles and broth already contain plenty.
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8
Add the buckwheat noodles, spreading them out to prevent sticking. Cook according to package instructions (usually 4-5 minutes). If the water starts to foam and boil over, add a splash of cold water.
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9
Test a noodle for doneness; it should be chewy and firm (al dente), not mushy. Immediately drain the noodles in a colander.
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10
This is the most important step: Rinse the noodles vigorously under cold running water. Rub them between your hands to wash away the excess starch. This ensures a clean flavor and a slippery, firm texture.
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11
Perform a final rinse in a bowl of ice water to shock the noodles, then drain thoroughly and divide into two serving bowls or neat bundles on a bamboo mat.
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12
Dilute the concentrated broth with ice water if desired (usually a 1:1 or 1:2 ratio depending on preference), or serve it concentrated in small dipping bowls.
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13
Top the noodles with the shredded seaweed, julienned cucumber, and green onions. Serve the grated radish and wasabi on the side so each diner can customize their broth's heat and pungency.
💡 Chef's Tips
For the best texture, never overcook buckwheat noodles; they turn from perfect to mushy in a matter of seconds. If you have time, make the broth a day in advance to allow the smoky katsuobushi flavors to fully develop. Always use cold, filtered water for the final rinse of the noodles to ensure the cleanest taste. If you prefer a sweeter broth, you can add a few slices of apple or onion to the simmering broth and strain them out later. Don't skip the grated radish; its digestive enzymes and peppery sweetness are essential for balancing the buckwheat.
🍽️ Serving Suggestions
Pair with a side of crispy Vegetable Tempura or Korean Shrimp Pancakes (Saewoo-jeon) for a textural contrast. Serve with a side of yellow pickled radish (Danmuji) to provide a sweet and sour crunch. A glass of chilled Barley Tea (Bori-cha) complements the nuttiness of the buckwheat perfectly. For a protein boost, add a halved hard-boiled egg on top of the noodles. If serving as a dipping style (Zaru Soba style), keep the broth in a small cup and dip small portions of noodles at a time.