What is Korea without Kimchi? It is a staple in many of their traditional dishes, it is so common to find it in all their meals as a side dish. It is usually made out of Napa cabbage, radish, some carrots and fused together with the red hot chili flake known as Gochugaru.
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Here we learn the most basic kimchi, it is a great introduction to fermentation and a great dish to make for any meal. So get your jars out and clear out a shelf because your whole kitchen is going to smell like kimchi soon.
ZARU SOBA (COLD SOBA)
This is my favourite Japanese noodle dish, growing up in hot and humid Malaysia there is nothing better than a nice ice cold bowl of noodles. Yes you got that right, ICE COLD noodles. Sometimes they even serve these noodles with chunks of ice in them and it is sooo yummy.
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Commonly eaten in Japan during the hot summer, it features perfectly cooked buckwheat soba noodles with a sweet, savory, umami dipping sauce with a variety of condiments. Commonly with some nori, ginger, spring onions and a side of tempurah or karage.
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If you have yet to try cold noodles then this is your time to get into the cold noodle game. Especially when summer is just right around the corner this is sure to be your go to meal. Not to mention you can make the dipping sauce in bulk and just boil noodles whenever you feel like eating.
COLD NOODLES? WUT?
1.
In a pot add in 1/3 a cup of light soy sauce, 1/4 cup of mirin, 2 cups of water and 1 dashi stock packet. Bring the pot to a low simmer and let it simmer for 10-15 minutes.
Ingredients
1.
4 Portions Soba Noodles
2.
1/3 Cup light Soy Sauce
3.
1/4 Cup Mirin
4.
1 Dashi Stock Packet
5.
Spring Onion
6.
Nori Seaweed
7.
1 Thumb Size Piece Ginger
2.
Transfer the umami infused dipping sauce into a bowl place it into your fridge for a quick chill down. Or place it into an ice bath to speed up the process.
3.
Whilst your dipping sauce is chilling, peel and grate your ginger to a fine paste and set it aside.
4.
Finely slice your spring onion and set aside.
5.
Using a pair of kitchen shears/scissors thinly cut your nori seaweed into thin strips and set aside.
6.
Lastly cook your soba noodles in accordance to the packet instructions. Once cooked drain and run it under some cold water till completely cooled and bouncy.
7.
Serve up your noodles with a small bowl of your dipping sauce (you may want to dilute your dipping sauce if it is too salty) and with your condiments of seaweed, ginger and spring onions.
HOW TO EAT
Place whatever amount of spring onion, ginger and seaweed into your dipping sauce. Give it a good stir. Pick up a nice portion of noodles and dip it into your sauce, and SLURP AWAY.
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Happy Cooking,