Chamyeon-beop (Buckwheat Summer Noodles Method)
Origin: Yeongyang, Gyeongsang, Korea
Source: Jang Gye-hyang (장계향), 1670
Ingredients
- buckwheat (memil)
- wheat flour OR starch-noodle (sien-myeon) flour
- omija (five-flavor berry) juice
- pine nuts
Instructions
- Hull buckwheat and sift the inner flour through fine silk.
- Mix in fine wheat flour or starch-noodle flour; cut the noodles thin.
- Serve in omija juice with pine nuts — an excellent summer dish.