Neureunguk, Buckwheat Noodle Soup, 荞麦刀切面, 蕎麥刀切麵, そばカルグクス, 느른국 Leave a comment

This is knifecut buckwheat noodles made by adding a mixture of buckwheat flour and cold water to boiling broth. Buckwheat Noodle Soup is seasoned with only doenjang and served with gat-kimchi (leaf mustard kimchi).

荞麦粉加凉水和面,擀成薄饼状后用刀切成条状,放入煮开的高汤中熬煮,用家里酿制的大酱调味,然后配着雪里蕻辛奇一起吃。

用涼水與蕎麥麵和在一起做成刀切麵,然後用高湯煮熟,是一道散發著蕎麥清香的原湯刀切麵。僅用自家釀製的大醬調味,跟雪裡蕻辛奇一起吃即可。

そば粉と冷水を混ぜた生地を切り、煮立たせたスープで茹でたそばの香りのカルグクス。テンジャンのみで味付けをし、カラシナキムチを添えて食べる。

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