Description

OTTOGI Buckwheat Noodle

 

 

 

With a light, clear taste and savory smell, buckwheat is one of the most popular grains and ingredients in Korean cuisine. Known as an official coming-of-age dish, buckwheat noodles have also shown a range of health benefits from detoxification functions in the liver to reducing blood cholesterol & treating skin irritation.

 

 

Also boasting a great source of nutrients like manganese, lean protein, carbohydrates, and thiamine, the noodles can be served hot or cold with a variety of dipping sauces, or in a broth.

 

 

Made from quality buckwheat flour, the Ottogi Buckwheat Noodles can be cooked, rinsed and served cold with a variety of dipping sauces, or in a broth. Fat and cholesterol-free, buckwheat noodles boast a great source of nutrients like manganese, lean protein, carbohydrates and thiamine.

 

Buckwheat Noodles Salad (Korean Makguksu)

• 1 pkg Ottogi Buckwheat Noodles
• 1 large chicken breast
• 1 carrot (julienned)
• 1/2 red bell pepper (thinly sliced)
• 1/8 cabbage (sliced thinly)
• 1/3 english cucumber (julienned)
• 1 small bunch curly endive or chicory (can use other fresh vegetables instead)
• 4-5 romaine lettuce leaves (cut into strips)
• 4-5 perilla leaves (cut into strips)
• 1 bunch ssukkat (crown daisy)
• 2 green chili peppers
• 1/2 red onion (missing from picture) For the sauce
• 2~3 Tbsp red chili powder
• 5 Tbsp chicken broth (unsalted)
• 1 Tbsp onion (grated)
• 1 Tbsp pear (grated)
• 1 Tbsp radish (grated)
• 3 Tbsp sugar
• 2 Tbsp soy sauce
• 2 tsp yellow mustard
• 10-11 tsp vinegar (10-11 tsp = 3 Tbsp + 1-2 tsp)
• 3 Tbsp sesame oil – 2 tsp salt
• 2 tsp maesil syrup (optional)

1. Boil chicken breast in water until fully cooked. (15 min. or so) Let it cool.

2. Make the sauce by mixing in all of the sauce ingredients.

– Tip: Make sauce ahead and let the flavor fully develop overnight in the fridge. For easy prep, use a blender/chopper to finely blend onion, pear and radish altogether. And use the broth made from step 1 for the sauce.

3. Prepare vegetables: Thinly julienne carrots, red bell pepper and red onions.

4. Cut cabbage, perilla leaves and romain lettuce into 1/2 in wide strips.

5. Cut curly endive, ssukkat into 3 in long pieces. Cut green chilis into thin slices.

6. Tear or cut the chicken breast into strips.

7. Boil water and cook buckwheat (maemil) noodles according to package directions. Rinse noodles in cold water 2-3 times to until noodles are completed cooled. Drain.

8. Plate noodles and vegetables. Serve sauce and mix at the table. Drizzle some sesame oil and sesame seeds at the end. For extra nuttiness, add chopped peanuts or pine nuts as garnish.

 

Directions :

For Each Serving (100g)

(1) Boil 800ml (4 cups) of water then put Ottogi Buckwheat Noodles and simmer for 4~5minutes.

(2) Rinse 2 – 3 times in cold water and drain.

(3) Make dipping sauce or broth with Ottogi Buckwheat Noodle Sauce and enjoy!

Direction for a Dipping Sauce

(1) Mix 1/4 cups (50mL) of Ottogi’s Buckwheat Noodle Sauce and 3/4 cups (150mL) of water.

Direction for a Broth

(1) Mix 1/4 cups (50mL) of Ottogi’s Buckwheat noodle soup sauce and 1 and 3/4 cups (350mL) of water. You can prepare a broth as both warm or cold broth