Soba Noodles with Dipping Sauce – Momil Gooksoo 모밀 국수 or Zaru Soba
May 31, 2011 § 1 Comment
Summer is here!!!!!!!!!
I love summers in New York. Even though it’s hella-hot and smells awfully bad at times, there’s a certain energy in the air that gives me a warm-fuzzy feeling of anticipation and excitement. It’s also when we can bring out the cold-noodles!
I freaking love momil gooksoo aka soba noodles aka zaru soba (so many names!).
Momil gooksoo is so delicious. And not only is it super tasty, it’s so easy to make! It takes a page out of the “semi-home-made”-cookbook, but hey, it’s all good. (I won’t tell anyone if you don’t… 😉
1. Radish can be surprisingly super-spicy! I did not know this. When you grate your radish, be sure to squeeze all of the excess water out before you put in the grated radish into the sauce. That water from the radish is very spicy, and it will clear your sinuses faster than you can say sriracha.
2. Buy any type of soba-noodle sauce in your Asian grocery-store. It might be called a soba noodle soup base.
3. A hint for keeping your sauce cold is to chop your green onions beforehand and put them into a ziploc bag and freeze it, so that the sauce can stay colder, longer.
4. Definitely put your noodles into an ice water bath after rinsing them a few times under very cold water. Icy-cold noodles are the key to making this dish super refreshing and delicious.
5. If you have time, try to make a dashi soup base using this and add about 1/2 cup of cooled soup stock to the sauce. But if you don’t have time, it’s totally fine, this recipe is great without the dashi! If adding dashi, make sure it’s cold and use 1/4 cup of shaved ice.
Soba Noodles with Dipping Sauce – Momil Gooksoo “모밀 국수” Recipe (Zaru Soba)
1/3 medium sized Korean-radish, grated very finely and drained of all excess water
1/2 cup chopped green onion
1/2-1 teaspoon wasabi paste, depending on how spicy you like your sauce
3/4 teaspoon brown sugar
1 teaspoon mirin
1/2 cup shaved ice
1/2 cup soba noodle soup sauce (something like this)
2 tablespoons finely cut nori seaweed (cut with a pair of kitchen scissors)
1 teaspoon soup soy sauce (optional)
3 bunches of soba noodles
1. Boil water in a large pot and cook the soba noodles until al dente. Watch the pot, it might overflow. The water will become extremely starchy and sticky, so add more water if necessary. My noodles took about 4 1/2 minutes. Drain and immediately rinse under cold water a few times, until all of the starchiness is rinsed off. Submerge in an ice-water bath.
1. Grate your radish and squeeze/drain of excess moisture. Set aside.
2. Chop your green onions finely, and then mix drained and grated radish, green onion, mirin, sugar, ice, wasabi, soba soup sauce, and soup soy sauce into a bowl and mix well. Add a little more ice if the sauce is too strong or salty, but it’s not meant to be a soup so it has to be a little salty to give the noodles the kick they need.
3. If you don’t have a basket-type/wooden serving plate, don’t worry, I don’t either! I used a kim-bap rolling-sheet and spread it on top of a normal plate, but even this is not necessary. Drain your soba noodles well and pick up a handful and arrange on a serving plate. Sprinkle a few piece of nori seaweed on top.
4. In a bowl, add about 1/4 cup of the sauce and add a handful-sized serving of noodles into the bowl. Mix and swish around, and enjoy!! The sauce is more of a dipping sauce, so don’t drink it as a soup, or else it will be way too salty.
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