Easy and fast to make, this is a recipe for cold soba noodles. This dish is prepared with dry buckwheat noodles, commonly called soba noodles, and a few other pantry staples from Korea.
It’s a great recipe to make on a weeknight or a Sunday when you’re not too busy because it’s so simple to put together. It will quickly become your new favorite noodle meal, especially in the humid summer months.
COLD SOBA NOODLES WITH PERILLA OIL DRESSING: WHAT exactly are these?
Perilla oil noodles, sometimes referred to as cold soba noodles with perilla oil dressing, are one of the most well-liked Korean noodle dishes that are currently experiencing a boom worldwide. Another name for perilla-oil noodles is perilla-oil noodles. Perilla oil dressing is a another term for perilla oil noodles. “Deulgireum Makguksu” (or “들기름 막국수”) is the phrase used in Korean to refer to this particular place, which is connected to the kingdom of Memil Guksu. Noodles are called guksu in Korean, and buckwheat is called memil. In Korean, these two terms are used. These two terms have their origins in the Korean language. The sauce that is drizzled over soba noodles is made with soy sauce, perilla oil, and toasted sesame seeds. Other basic pantry items are also utilized. This sauce is added to the noodles immediately after the boiling and draining are finished. The sauce is delicately drizzled over the noodles once they are cooked to perfection.
This noodle sauce recipe is not nearly as hot as the several varieties of soba noodle dishes that are particularly famous in Korea. This is because various components are used to make the sauce for noodles. More precisely, this meal falls under the category of Ganjang Bibim Guksu, which is also often called 장 비빘국수 (Korean soy sauce mixed noodle cuisine).
If you’re the kind of person who likes spicy noodles, you might want to try one of these two recipes instead. These are both really tasty options. In addition to soba noodles, there are other kinds of noodles that are paired with spicy kimchi noodles and sweet chili soy vinaigrette. These noodles represent one of the various alternatives. They are a versatile option to think about.
The image that follows shows that it is even possible to obtain perilla oil noodles in pre-packaged form prior to making a purchase. It is within your power to carry out this performance. Nevertheless, I realized that this was not even close to being as good as the ones I had prepared at home.
WHAT DEFINES PERILLA OIL?
The seeds of a plant called perilla are heated to extract the oil, which is then referred to as perilla oil. Toasted perilla oil has a light brown color and an earthy, slightly nutty aroma that is similar to that of toasted sesame oil. On the other hand, the flavor profile is very different from that. It is commonly used in Korean recipes that include sautéing veggies.
If you are interested in learning more about perilla oil, you might find this post, Perilla Oil, to be of use to you.
TIPS FOR SUBSTITUTIONING
There are two types of noodles that are recommended for this recipe: soba noodles and buckwheat noodles. However, if you are unable to locate either of these types of noodles, you can substitute them with somen noodles (somyeon 솜면). It is possible that the chewing texture is not exactly correct due to the fact that they are much thinner than soba noodles; yet, they are excellent at absorbing flavors.
Sesame oil is an alternative if perilla oil is not available where you live. The nutty aroma and flavor of sesame oil are more akin to those of perilla oil than they are to other items, despite the fact that the flavor profile is very unique. When using sesame oil, it’s crucial to utilize toasted sesame oil instead of untoasted sesame oil, as the latter will provide a flavor more akin to nuts. Furthermore, use a smaller amount than called for in the recipe. For example, you should use one to one and a half tablespoons of sesame oil instead of two tablespoons of perilla oil if that is what the recipe calls for.
Japanese shoyu is a versatile condiment that can be used as a base for noodle soup or as a dipping sauce. It is a condiment with several uses. It is most commonly served as a side dish with foods that don’t include tempura as well as those that include soba and udon noodles. Furthermore, there are a few Korean and Korean-Japanese fusion dishes that use this sauce. Alternatively, you might substitute homemade dried anchovy and kelp stock (sometimes called Korean soup stock) for the tsuyu. But, you will need to dilute tsuyu with some water to obtain a more balanced flavor because it has a somewhat stronger flavor than Korean soup stock.
THE APPROACH TO SERVING
As this is a cold noodle dish, it is highly recommended that the noodles be served chilled. Because these soba noodles are fully made, you won’t have to serve any additional meals as a side dish when you use them. However, if you would like to elevate the meal, you can accomplish this by making additional toppings (which are similar to those that are described in the recipe that is provided below). Usually, I don’t bother adding any other ingredients because the idea behind this soba noodle dish is to keep things as simple as possible.
If you would want to experience more of the flavor and texture typical of Korean cuisine, you can serve it with pickled cucumber or radish.
Additionally, white kimchi can be served with it, but ordinary kimchi might overshadow the dish’s flavor, so I wouldn’t advocate adding it.
THIS KOREAN SUMMER NOODLE IS AVAILABLE IN ADDITION TO These Recipes
I can’t get enough of noodles, especially throughout the warmer months of the year. It is imperative that you give these noodles a shot because they are so tasty and impossible to resist. On no account will you be disappointed in any manner.
INGREDIENTS FOR COLD SOBA NOODLES, SERVES 2
MAIN
- 180 g / 6.3 ounces dry buckwheat noodles (soba noodles)
- 10 g / 0.4 ounces seasoned dried seaweed (gim, nori), finely crushed
- 10 g / 0.4 ounces green onions, thinly sliced
- 1-2 Tbsp toasted sesame seeds
COLD SOBA SAUCE
- 1.5 Tbsp soy sauce, regular (I used kikkoman soy sauce)
- 2 Tbsp tsuyu (Japanese soup base) * see below for substitution
- 1 Tbsp water
- 2 Tbsp perilla oil or 1 to 1.5 Tbsp sesame oil (toasted)
- 2 tsp sugar, raw or light brown
- 2 tsp toasted sesame seeds
OPTIONAL TOPPINGS
- thin sliced cucumber
- radish sprouts
- boiled egg
- thin sliced cooked zucchini
- thin sliced perilla leaves
- poached shredded chicken breast
- canned tuna