Buckwheat Noodle



│ Description │


Directions

-Boil in water for 3 ~ 4 minutes.
-Rinse boiled noodles once or twice in cold water.
-Place in yeolmu gimchi (young radish gimchi) or dongchi gimchi (water radish gimchi juice),
or some other garnish suitable to the season.


Characteristics

This is the traditional makguksu (buckwheat noodle) as it used to made in Inje.
The bucksheat tastes the way it used to, with no artificial flavours.
When eaten as a soup, its soft taste goes best, in summer, with yeolmu gimchi juice,
and, in winter, with dongchimi juice.
It can also be eaten like bibim-myon (spicy mixed noodle), stirred togather with various other ingredients.


 

│ Specification │


Weight :1Kg
Price : \ 4,000
Ingredients : 8% Korean buckwheat, 8% Korean starch, 83% imported flour, 1% Korean salt