Made with cold soba noodles, where the main ingredient is Korean wild sesame oil (Perilla oil). These are highly addictive and totally hyped in Korea, for a good reason 😏
┃ yield — 1
- 100g buckwheat noodles
- 1 1/2 tbsp tsuyu
- 1 tbsp soy sauce
- 1 tbsp perilla oil
- 1 green onion or chive- chopped
- 1 tbsp toasted perilla seeds
- 1 tsp toasted sesame seeds
- 1 sheet of crushed toasted seaweed
- 1/2 tsp msg
- 1 small chili 🌶️ (optional)
┃ ◕ — 20 mins
- Bring a large pot of water to a boil and cook the soba noodles according to the package instructions.
- While the noodles are cooking, in a serving bowl, combine the tsuyu, soy sauce and perilla oil. Also, chop the green onion and slice the chili 🌶️ if using.
- Then make the furikake, toast the seeds (perilla and sesame) unt l they are fragrant and lightly toasted. Toast lightly the nori sheets (about 1-2 seconds per side) and crush. Add them to a blender with a bit of msg and flaky seas salt. Give it a couple super quick grinds to roughly chop everything but do not over do it or it will turn to powder.
- Drain the cooked soba noodles and rinse them under cold water to remove excess starch and stop the cooking process. Ensure they are thoroughly drained. Add the drained soba noodles to the bowl with the sauce mixture and mix well to coat the noodles evenly.
- Top the noodles with the chopped green onion, furikake and chili 🌶️, if using.