Cold Soba (Buckwheat) Noodles – Memil Guksu

Soba noodles, also called buckwheat noodles, are typically served cold or in a hot soup. You can’t eat them warm otherwise because they will be too sticky. I know cold noodles is a really different concept for many Westerners (much like cold soup), but I promise that this flavorful, healthy dish is worth a try. 

In Korean, this cold soba noodle dish is called memil guksu (메밀국수). Its ingredients are simple, and preparation will vary depending on whether you plan to plate it with aesthetics in mind (like for a party, or if you’re posting to your Instagram). That’s what you see in the picture I have at the top of this post.

However, when it comes to eating this dish, it all gets mixed together and you get something like this.  

Here’s what you’ll need:

• 1-2 bundles of soba noodles
• Thinly sliced vegetables of your choice (we usually do carrot, red cabbage, red/yellow pepper, avocado)
• 1-2 hard boiled eggs (optional)
• 2 tablespoons soy sauce or coconut aminos
• 1 tablespoon rice vinegar (if not on hand you can use apple cider vinegar)
• 1 teaspoon garlic powder
• 1 teaspoon sugar/stevia/your preferred sweetener
• 1 teaspoon crushed red pepper (optional)
• 1 teaspoon sesame oil
• 1 tablespoon gochujang (optional)
• 1 teaspoon roasted sesames
• 1 green onion, chopped

Start by cooking the noodles according to the directions on the package. It will usually be something along the lines of cooking in boiling water for 6-7 minutes and then rinsing with cold water. When rinsing with cold water, you can put into a bowl of cold water, drain, then repeat several times. My mom also always uses ice to further ensure that the noodles don’t bloat. I sometimes put them into a strainer filled with ice and continually rinse with cold water while massaging with my hands for 1-2 minutes.

While the noodles are cooking, you can get a large bowl and add the soy sauce, vinegar, garlic powder, sweetener, sesame oil, red pepper and gochujang (I put gochujang to the side in the photo, but you can go ahead and mix it in with the sauce if you want). When your noodles are finished cooking, rinsed and fully drained, you can add them to a bowl and mix with your hands.

At this point, you can add to a carefully crafted plate where the veggies are also placed, or you can just add all of your veggies into the bowl and mix together if you’re not trying to impress anyone!

Before serving, garnish with roasted sesame seeds and chopped green onion.

맛있게 드세요! (Bon appetit!)

Print Recipe

Cold Soba (Buckwheat) Noodles - Memil Guksu

Dinner – Korean

By Janice Yucel – Serves: 4

Prep Time: 15 Minutes – Cooking Time: 6-7 Minutes – Total Time: 22 Minutes

Ingredients

• 1-2 bundles of soba noodles
• Thinly sliced vegetables of your choice (we usually do carrot, red cabbage, red/yellow pepper, avocado)
• 1-2 hard boiled eggs (optional)
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar (if not on hand you can use apple cider vinegar)
• 1 teaspoon garlic powder
• 1 teaspoon sugar/stevia/your preferred sweetener
• 1 teaspoon crushed red pepper (optional)
• 1 teaspoon sesame oil
• 1 tablespoon gochujang (optional)
• 1 teaspoon roasted sesames
• 1 green onion, chopped

Instructions

1

Start by cooking the noodles according to the directions on the package.

2

It will usually be something along the lines of cooking in boiling water for 6-7 minutes and then rinsing with cold water.

3

In a large bowl and add the soy sauce, vinegar, garlic powder, sweetener, sesame oil, red pepper and gochujang.

4

Add noodles to the bowl and mix with your hands.

5

Add to a carefully crafted plate where the veggies are also placed, or you can just add all of your veggies into the bowl and mix.

6

Garnish with roasted sesame seeds and chopped green onion