Chewy Injeolmi Konjac Buckwheat Noodles with Soy Milk Broth
Chewy Injeolmi Konjac Buckwheat Noodles with Soy Milk Broth
Trio Injeolmi Konjac Buckwheat Noodles Made with Jeongssipdam Soy Milk Broth
This noodle dish is a delightful balance of flavors and textures, featuring chewy konjac buckwheat noodles and tri-colored injeolmi (rice cake) soaked in a rich, nutty soy milk broth. The natural creaminess of the broth is beautifully complemented by the refreshing crispness of finely chopped kimchi and the subtle heat from Korean green chili peppers, resulting in a clean and satisfying finish.
Ingredients- 250ml Jeongssipdam Soy Milk Broth (Konggukmul)
- 50ml Jeongssipdam Black Soybean & 16 Grains Soy Milk
- 200g Konjac Buckwheat Noodles
- 25g Kimchi (Napa Cabbage)
- 1/2 sheet Gimbap Seaweed
- 30g Injeolmi (Sweet Rice Cakes)
- 3 Tbsp Soy Bean Powder
- 3 Tbsp Black Sesame Powder
- 3 Tbsp Young Barley Grass Powder
- 1/2 Korean Green Chili Pepper (Cheongyang Pepper)
- 1 tsp Perilla Oil
- 1 tsp Salt
- 1 tsp Roasted Sesame Seeds
Cooking Instructions
Step 1
Begin by preparing all your ingredients. You’ll need 200g of konjac buckwheat noodles, 30g of injeolmi, 25g of kimchi, half a sheet of gimbap seaweed, and half a Korean green chili pepper. For the flavorings, measure out 3 tablespoons each of soy bean powder, black sesame powder, and young barley grass powder. Also, prepare 1 teaspoon of perilla oil, 1 teaspoon of salt, and 1 teaspoon of roasted sesame seeds.
Step 2
Next, prepare the konjac buckwheat noodles. Bring a pot of water to a boil. Add 1-2 drops of vinegar to the boiling water – this helps the noodles retain their chewy texture. Carefully add the konjac buckwheat noodles and blanch them briefly; avoid overcooking, as they can become mushy. Immediately drain the noodles and rinse them thoroughly under cold running water 2-3 times to remove excess starch. Drain them well to ensure they are not watery.
Step 3
Now, let’s prepare the chewy injeolmi. Cut the 30g of injeolmi into bite-sized cubes. Then, coat each cube evenly in the prepared soy bean powder, black sesame powder, and young barley grass powder. This coating prevents the injeolmi pieces from sticking together and adds layers of nutty flavor and visual appeal.
Step 4
To add a refreshing and slightly spicy kick, finely chop the 25g of kimchi. In a small bowl, combine the chopped kimchi with 1 teaspoon of salt, 1 teaspoon of perilla oil, and 1 teaspoon of roasted sesame seeds. Mix well to ensure the kimchi is evenly seasoned.
Step 5
Finely mince half of a Korean green chili pepper. This will provide a pleasant level of heat. Adjust the amount to your preference for spice.
Step 6
For an added layer of texture and aroma, thinly julienne the half sheet of gimbap seaweed. The finer the strips, the better they will integrate with the noodles.
Step 7
Finally, assemble your beautiful dish. Place the drained konjac buckwheat noodles into a serving bowl. Artfully arrange the coated injeolmi cubes, seasoned kimchi, julienned seaweed, and minced green chili pepper on top of the noodles. Pour the 250ml of Jeongssipdam Soy Milk Broth and 50ml of Jeongssipdam Black Soybean & 16 Grains Soy Milk over everything. Your refreshing and flavorful Injeolmi Konjac Buckwheat Noodles are now ready to be enjoyed!
