Perilla Oil Buckwheat Noodles – The Oil Coats the Noodles for a Nutty Flavor

Steps

1. 1

   In a bowl, mix 2T of brewed soy sauce, 1T of fish sauce, and 1T of oligosaccharide syrup to make the sauce.

2. 2

   Toast the dried seaweed in a pan on both sides until crispy, then place in a bag and crumble into small pieces.

3. 3

   Boil the buckwheat noodles in 1.5L of boiling water for 5 minutes and 30 seconds, then knead under cold running water until the water runs clear.

4. 4

   In a small bowl, mix 2T of perilla oil and 0.5T of sesame oil.

5. 5

   Place the noodles in a bowl, drizzle with the oil mixture and sauce, and top with plenty of crumbled seaweed and sesame salt. Add frozen dongchimi broth to enjoy as a cold noodle soup.