Description

OTTOGI Buckwheat Noodle (Soba) Sauce

*Limited to 6 items per person to prevent damage during shipping.

Soba has been enjoyed for centuries as a cold noodle dish in the summer and hot dish in the winter. Following on from traditions, Ottogi’s Buckwheat Soba Sauce is made from a combination of soy sauce, sea tangle and bonito extract, providing a clean, mild taste that is perfect as a base or dipping sauce for buckwheat noodles, as well as rice bowls, shabu-shabu and a variety of soups.

Made from a combination of soy sauce, sea tangle and bonito extract, Ottogi Soba Sauce provides a clean, mild taste that is perfect as a base or dipping sauce for buckwheat noodles.

Four times concentrated, even a small amount of sauce brings out the rich, authentic Soba flavour when diluted, leaving you wanting more. With a rich, versatile taste that works well on a variety of dishes, simply add hot or cold for a delicious meal.

Buckwheat Noodles (Korean Makguksu)

– 1 large chicken breast
– 1 carrot (julienned)
– 1/2 red bell pepper (thinly sliced)
– 1/8 cabbage (sliced thinly)
– 1/3 cucumber (julienned)
– 1 small bunch curly endive or chicory (chicory is available as ssam veggie in Korea)
– 4-5 romaine lettuce leaves (cut into strips)
– 4-5 perilla leaves (cut into strips)
– 1 bunch crown daisy
– 2 green chili peppers
– 1/2 red onion (missing from picture)

For a Broth

– Mix 1/4 cups (50mL) of Ottogi’s Buckwheat noodle soup sauce and 1 and 3/4 cups (350mL) of water.

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.