36 C is not the temperature we are used here in Germany. Enjoying cold Korean noodles is the best choice on days like this.
I needed something fast, because I went to a cooking class in the afternoon. I know from others that food ready to eat comes late that day. But I had a blast there, even with inside temperatures in a glass house with over 40 C. Blogs will follow.
Soba noodles eaten cold with a dipping sauce is very well known in Japan. I love these kind of dishes. From Korea I only knew the cold sweet potato starch noodles in broth and the Bibim guksu - the cold gochujang somen noodles.
This dish was made by YT Maangchi, whom I follow for many years now. All ingredients on hand - lets go!
Recipe for 1:
150 g Soba noodles - I used the Korean ones
60 g Daikon radish- grated and squeezed
2 spring onions, 1 tbsp toasted sesame seeds, 1 sheet Noori, 1 drop Wasabi
1 soft boiled egg
100 ml veg stock ( from homemade veg stock paste), 30 ml Tsuyu or Poke Bowl Sauce
Cook the noodles, wash them in cold water after that to firm up. Pull 1 hand full of them in a ball and set on a Sushi mat on a plate. That way water can still drain. Put green onion and shredded seaweed on top.
Mix the daikon with the other ingredients and most of the green onions in a bowl.
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