Buckwheat noodle soup is known as 메밀 국수 (Memil Guksu) in Korea. Buckwheat is thought to be a very healthy food to eat. This is a delicious way to eat buckwheat.

Main Ingredients:

• 1 Handful Buckwheat Noodles (6 Cups Water,1/2 tsp Salt)
• 2 Eggs
• 2 Green Onions
• 2 Sheets Seaweed

Broth Ingredients:

• 4 Cups Water
• 4 Tbsp Guksijangguk
• 1 tsp Japanese Dashi
• 1/2 tsp Salt

Yield: 2 Servings

Boil the noodles in 6 cups of water with 1/2 tsp of salt.

Put the buckwheat noodles in the boiling water and cook for 5 minutes.

Drain the water and rinse the noodles in cold water once, then set aside.

While the noodles are boiling, make the broth. You will need the above ingredients.

In 4 cups of water, add 4 Tbsp guksijangguk sauce, 1/2 tsp dashi, and 1/2 tsp of salt.

Once the broth starts to boil, add the noodles to the broth,
and cook for 2 minutes.

While the noodles are being cooked in the broth, prepare other ingredients.
Cut 2 green onions into 1/2 inch pieces.

When the noodles start to boil again, add the green onions,
and cook for one more minute and then turn off the stove.

We need 2 toppings for this soup: a flat egg and dried seaweed.
Use one pinch of salt per egg to make flat eggs.
You can use this tip in other recipes too.
Since we need 2 eggs today, we will be adding 2 pinches of salt.

Some Korean foods need a sliced flat egg as a topping,
as a decoration, or as an ingredient.

Tips for making a good flat egg:

• Pour a small amount of oil in the pan and wipe it with a paper towel.
• Then using medium heat, pour the blended egg into the pan and fry.
• Once the surface of the egg is almost cooked, flip it over.
• When you flip it over with your spatula, keeping the spatula in the center of the egg to help prevent the flat egg from breaking.

Slice the cooked flat eggs thinly and cut the toasted seaweeds with scissors.

Enjoy !!!