Korean Buckwheat Noodle Bowl


Seven years ago (ugh, I’m old) I joined a college friend and together we visited another college friend in Korea. It was amazing. We had so much fun, went to so many temples, saw so many sights, hiked so many (one) mountains, and best of all, ate so much Korean food. Prior to that I’d never had Korean food. World. Changed.

Once in a while I attempt to recreate these foods and flavors.  It’s rarely the same and I’m still trying to hunt down this delicious creamy noodly dish of wonder I had at a shop in Seoul.  WHAT IS IT?!

I’m fortunate to live in an area full of Korean restaurants, but I don’t always want to go out to eat, so I tried my hand at this yummy buckwheat noodle bowl.  It’s so easy, peeps.   The noodles, the fresh veggies, the sea vegetable, the fish and scallop, nom.

This was an experiment (on my roommate) and it turned out so well.  It really brought me back to Korea, flavor wise.  I will definitely be repeating it – especially since my roommate loved it!  Hooray!



1 – 1/2 hot house cucumber, finely sliced
1 lb dried buckwheat noodles
2 fillets of swai or a similar white fish
8 large scallops
One sheet of nori
1 scallion, finely chopped, for sprinkling
black and white sesame seeds for sprinkling


4 cups stock (i chose chicken, but you can be creative here)
a couple inch long pieces of konbu
a couple bonito flakes


4 tsps sesame oil
1 clove garlic, minced
1 scallion, finely chopped
1/4 cup rice vinegar

Quick Pickled Cucumbers:

1/3 cup rice vinegar
1 Tbsp gochujang (Korean red pepper paste)
1/2 Tbsp miso of your choice
1/8 scant tsp of sugar
1 Tbsp gochugaru (Korean red pepper powder)
1/2 tsp hot paprika
pinch of salt

Seafood Marinade:

1 garlic clove, minced
1 tsp minced fresh ginger
1/2 tsp of hot chili paste
2 Tsps sesame oil
2 Tbsps soy sauce
1 Tbsp of grated citrus peel (i chose tangerine)
2 Tbsp of OJ


1. In a small bowl, combine the seafood marinade together. Put your seafood in a dish and pour the marinade all over it. Put in the fridge to sit while you prepare the rest of your food.

2. In a large bowl, combine all the marinade sauce ingredients until well blended. Mix in half of your cucumber slices and let sit to marinade while you prepare the rest of the dish.

3. Bring one large saucepan full of water to a boil and add a lot of salt. Think, ocean. Add the buckwheat noodles and cook according to your package directions, until tender. Once they’re done, drain and then rinse a couple times with cold water and set aside.

4. While the noodles are cooking, heat up the broth with the konbu and bonito flakes. Let this come to a boil and then turn off and drain through a fine mesh colander to separate the solids from the liquids. Let cool a bit.

5. In a medium bowl, combine the sauce ingredients together.

6. To cook the seafood, heat up a dry non stick pan. Once hot, sear the scallops 1.5-2 minutes on each side or until opaque. Sear the white fish approx 3 minutes per side, until done. Remove from the pan and set aside.

7. Divide the noodles among four bowls, mounding the noodles in the center. Drizzle each pile with some of the sauce. Divide the broth into the four bowls. Top each pile with the fresh cucumber slices, the pickled cucumber slices, the nori, sesame seeds and chopped scallions. Place a scallop or two plus a piece of fish in each bowl.

Now, get out those chopsticks and go to town on this delicious pile of Korean flavor! Mmmm.


This concludes my very first ‘{real}ly delicious’ post!

What other dishes would you like to see here?


3 responses to “Korean Buckwheat Noodle Bowl

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