Korean-Style Cold Buckwheat Noodles with Homemade Broth

  Cold Buckwheat Noodles, Memil Guksu

When the weather gets hot and my appetite starts to fade, this is one of the meals I look forward to most. A bowl of chilled Korean-style buckwheat noodles with a light, flavorful broth is refreshing, satisfying, and surprisingly easy to make at home.

This recipe is inspired by a broth I learned from a friend who used to run a restaurant. While it isn't a traditional restaurant recipe, it captures the clean, refreshing flavors that make Korean-style cold buckwheat noodles such a favorite during the summer.

Why You'll Love This Recipe

• Refreshing and perfect for hot summer days
• Easy homemade broth made with simple ingredients
• Light, clean, and full of savory flavor
• Chewy buckwheat noodles with crisp, fresh toppings
• Restaurant-inspired, but easy to make at home

Ingredients

Main Ingredients

• 7 oz (200 g) buckwheat noodles
• ½ cucumber
• 2 green onions
• 1 sheet roasted seaweed (gim)

Broth

• 5oz (140 g) radish
• ½ onion
• 1 carrot
• 1 small piece kelp
• ½ cup soy sauce
• ½ cup sugar (6 tbsp)
• 4¼ cups (1 liter) water
• 2 tbsp bonito flakes

Optional

• Wasabi, for serving

Ingredient Notes

Buckwheat Noodles

• Cooking times vary by brand, so always follow the package directions. Most varieties cook in about 6–7 minutes. 

Kelp

• Wipe the surface lightly with a dry cloth or paper towel before using. This removes excess residue while keeping the natural flavor. 

Bonito Flakes

• Bonito flakes add extra depth and richness to the broth. They are added after cooking, then steeped briefly before straining. 

Roasted Seaweed (Gim)

• Thinly sliced roasted seaweed adds a light, savory finish just before serving. 

How to Make Korean-Style Cold Buckwheat Noodles

1. Prepare the vegetables: Slice ½ onion into thick pieces. Cut 5 oz (140 g) radish and 1 carrot into medium-thick slices. Cut 2 green onions in half, setting them aside for later. Place the onion, radish, and carrot into a large pot. 

2. Make the broth: Lightly wipe 1 small piece kelp with a dry cloth or paper towel, then add it to the pot. Pour in ½ cup soy sauce, ½ cup sugar (6 tablespoons), and 4¼ cups (1 liter) water. If you prefer a less sweet broth, you can reduce the sugar slightly. Bring everything to a boil over medium-high heat.

 

3. Simmer: Once the broth comes to a boil, reduce the heat to medium and simmer for about 15 minutes. This allows the vegetables and kelp to infuse the broth with plenty of flavor.

4. Add the bonito flakes: Turn off the heat and add 2 tablespoons bonito flakes. Let them steep for about 5 minutes to give the broth even more depth. Strain the broth, discarding all of the solids. Allow the broth to cool completely, then refrigerate until thoroughly chilled. A well-chilled broth makes all the difference, so don't skip this step. 

5. Prepare the toppings: Julienne ½ cucumber into thin strips. Finely slice the reserved 2 green onions. Thinly slice 1 sheet roasted seaweed (gim). Set everything aside until you're ready to assemble the bowls. 

6. Cook the noodles: Bring a pot of water to a boil and add 7 oz (200 g) buckwheat noodles. Cook according to the package directions, usually about 6–7 minutes. If the water starts to boil over, simply add a little cold water. Drain the noodles and rinse them several times under cold running water. As you rinse, gently rub the noodles with your hands to remove excess starch. This helps create a chewier, springier texture.

7. Assemble: Divide the chilled broth between serving bowls. Add the cooked buckwheat noodles, then top with the cucumber, green onions, and roasted seaweed. If you like, serve with a little wasabi on the side. Dip the noodles into the chilled broth just before eating and enjoy.

Tips

• Chill the broth well. A thoroughly chilled broth gives this dish its refreshing flavor. Don't rush this step.
• Follow the package directions for the noodles. Cooking times vary by brand, so check the package for the best results.
• Rinse the noodles well. After cooking, rinse them several times under cold running water and gently rub them with your hands. This removes excess starch and gives the noodles a chewier, springier texture.
• Slice the toppings just before serving. Fresh cucumber, green onions, and roasted seaweed add the best texture and flavor.

Serving Suggestions

This refreshing noodle dish is delicious on its own, but it also pairs wonderfully with:

• Shrimp fritters
• Vegetable fritters

Storage

• Store the broth and cooked noodles separately in the refrigerator. Assemble the bowls just before serving for the best texture and flavor.

Frequently Asked Questions

What kind of noodles should I use? 

• Use buckwheat noodles (soba). Cooking times vary by brand, so be sure to follow the instructions on the package. 

Why do I need to rinse the noodles in cold water?

• Rinsing removes excess starch and helps the noodles develop a chewier, springier texture. 

Can I serve it with wasabi?

• Yes! Wasabi is completely optional, but it adds a nice kick if you enjoy a little heat.

What goes well with these noodles?

• They pair especially well with shrimp fritters or vegetable fritters for a refreshing summer meal. 

Can I make the broth ahead of time?

• Yes. In fact, the broth should be completely chilled before serving, so making it ahead of time works well. 

If you're looking for a light and refreshing meal for a hot day, I hope you'll give this Korean-style cold buckwheat noodle recipe a try. The homemade broth is simple to make, and the combination of chewy noodles and chilled savory broth is one of my favorite summer meals.

Thank you so much for visiting Chung's K Food. I hope this recipe brings a little taste of a Korean summer to your table.

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Watch the full step-by-step YouTube video below to see exactly how I make this recipe at home.

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