Memil Guksu

Name: Memil Guksu
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Korean
Ingredients: 400 g buckwheat noodles; mentsuyu-style broth; 1 scallion; wasabi — optional; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 vegan

Memil Guksu, a staple in Korean homes, is a dish that celebrates the rustic charm of buckwheat. Traditionally prepared in buckwheat houses, this dish captures the essence of Korean comfort food. It's a common sight at the family table, especially when the air turns crisp and a warm, hearty meal is in order. This version is a reflection of how it is lovingly crafted by home cooks, where ingredients like salt and fat are measured by intuition and experience.

Memil Guksu is a symphony of textures and flavors, with the earthy buckwheat noodles playing the lead. The mentsuyu-style broth offers a savory depth, complemented by the subtle heat of wasabi and the brightness of scallion. Each mouthful is a balance of warmth and spice, inviting diners to savor the simplicity and satisfaction of a home-cooked Korean classic.

Ingredients

400 gbuckwheat noodles
mentsuyu-stylebroth
1scallion
wasabi — optional
to tastefine sea salt

Method

Begin by preparing your ingredients. Thinly slice 1 scallion and set it aside for garnish. In a small bowl, mix a small amount of wasabi with a bit of water to create a smooth paste. This will be used as a condiment, so adjust the amount to your taste preference.
Fill a large pot with water and bring it to a rolling boil. Once boiling, add 400 g of buckwheat noodles, stirring gently to prevent sticking. Cook the noodles until they are tender but still have a slight bite, which should take about 4-5 minutes. The noodles should be soft yet firm enough to hold their shape.
While the noodles are cooking, prepare the mentsuyu-style broth. In a separate saucepan, gently heat the broth over low heat. Add a small amount of finely sliced onion to the broth and allow it to simmer until the onion becomes soft and translucent, infusing the broth with a subtle sweetness.
Once the noodles are cooked, drain them in a colander and rinse under cold running water to stop the cooking process and remove excess starch. This will also help the noodles achieve a firm and chewy texture, which is ideal for Memil Guksu.
Transfer the drained noodles to a serving bowl. Pour the warm mentsuyu-style broth over the noodles, ensuring that the broth covers them evenly. The broth should be fragrant and slightly sweet from the softened onions.
Garnish the dish with the sliced scallions and a small dollop of the wasabi paste on the side. Taste the broth and noodles, and add fine sea salt to taste if necessary, keeping in mind that the broth should be savory but not overly salty.
Serve the Memil Guksu immediately, allowing each person to mix in the wasabi according to their preference. The dish should be enjoyed while the broth is warm and the noodles are cool, creating a delightful contrast in temperature and texture.