Seasonal Buckwheat Noodles with Sweet and Savory Roasted Pumpkin
A Healthy Meal Inspired by Joseon Dynasty Traditions: Buckwheat Noodles and Roasted Pumpkin
This recipe is a modern interpretation of traditional cooking methods found in ‘Imwongyeongjeji,’ a historical Korean encyclopedia. For my husband, who loves noodle dishes, I’ve created a healthy meal by using buckwheat instead of rice flour to lower calories and incorporating seasonal ingredients like yam and pumpkin for boosted immunity and digestive health. This light yet nutritious menu is perfect for those on a diet, avoiding greasy foods. My passion for traditional cuisine, inspired by texts like ‘Jeongjoji,’ a culinary volume within ‘Imwongyeongjeji,’ has led me to this unique recipe. ‘Jeongjoji’ is not just a cookbook; it’s a treasure trove of knowledge for learning the fundamentals of cooking, with detailed explanations of each ingredient. While I’ve slightly adapted the traditional methods to suit my husband’s palate, he raved that it’s an excellent choice even for a diet meal! Seeing him enjoy it so much filled me with joy and pride. Reflecting on my past reliance on quick, convenient meals due to a busy schedule, I now aspire to enrich our family’s table with wholesome dishes made from our traditional ingredients. I encourage you to experience a meal that celebrates the natural flavors of seasonal produce!
Buckwheat Noodles & Roasted Pumpkin Ingredients- 500cc Buckwheat flour (approx. 2 cups)
- 100g Yam (approx. 1/2 medium)
- 50g Fresh Cheonggukjang (fermented soybean paste)
- A little green onion (for garnish)
- 1/2 sheet Roasted Seaweed (Gamtte, or use regular dried seaweed)
- 1/2 Kabocha squash
- 3 Tbsp Toasted sesame seeds
- 3 Tbsp Toasted black sesame seeds
- 1 Tbsp Honey
- 1 Tbsp Soy sauce
- 1/2 Tbsp Sesame oil
- A pinch of salt (for dough)
Flavorful Soy Sauce Ingredients- 4 stalks White parts of green onions
- 1/2 Onion
- 6 Tbsp Soy sauce
- 6 Tbsp Mirin (rice wine)
- 2 Tbsp Sugar
- 6 Tbsp Dashi broth (or anchovy broth)
- 4 stalks White parts of green onions
- 1/2 Onion
- 6 Tbsp Soy sauce
- 6 Tbsp Mirin (rice wine)
- 2 Tbsp Sugar
- 6 Tbsp Dashi broth (or anchovy broth)
Cooking Instructions
Step 1
Prepare all the ingredients for the buckwheat noodles and roasted pumpkin. Using fresh, seasonal ingredients is key to the best flavor.
Step 2
In a bowl, add a pinch of salt to the buckwheat flour. Gradually pour in hot water while mixing quickly with a spatula or spoon. The hot water helps activate the gluten in the buckwheat flour, making the dough easier to handle.
Step 3
Initially, use a utensil to mix. Once it starts to form clumps, knead the dough with your hands. Buckwheat flour has less elasticity, so the dough might stick to your hands. If this happens, you can adjust by adding a little more buckwheat flour or water.
Step 4
Knead the dough vigorously. Since buckwheat flour can be crumbly, it’s important to knead it thoroughly to develop some elasticity. Think of it like kneading rice cake dough – put some effort into it!
Step 5
Shape the dough into a ball, wrap it tightly with plastic wrap or a damp cloth, and let it rest at room temperature for 1 to 2 hours. This resting period allows the dough to become smoother and more pliable.
Step 6
Wash the kabocha squash, cut it in half, remove the seeds, and slice it into approximately 0.5cm thick pieces. Slicing them thinly ensures they cook through evenly.
Step 7
In a small bowl, mix 1 tablespoon of soy sauce with 1/2 tablespoon of sesame oil. Brush this mixture evenly onto both sides of the pumpkin slices. Ensure the seasoning penetrates well.
Step 8
Lightly grease a pan and wipe off excess oil with a paper towel. Place the seasoned pumpkin slices in the pan and cook over medium heat until golden brown and slightly tender on both sides. Be careful not to burn it by adjusting the heat as needed.
Step 9
While traditionally roasted over a fire with soy sauce and sesame oil, you can achieve similar results using a frying pan, air fryer, or oven at home. Once lightly browned, brush a little honey on both sides for a subtle sweetness that enhances the flavor.
Step 10
Sprinkle the toasted sesame seeds and black sesame seeds evenly over the honey-coated pumpkin. This adds a wonderful nutty flavor and visual appeal.
Step 11
For the flavorful soy sauce, chop the onion (peeled) into large pieces and cut the white parts of the green onions into similarly large segments.
Step 12
Heat a pan and lightly char the chopped onions and green onions. Roasting the vegetables this way imparts a deeper, richer flavor to the soy sauce base.
Step 13
In a pot, combine 6 tablespoons of dashi broth (or anchovy broth), 6 tablespoons of soy sauce, 6 tablespoons of mirin, and 2 tablespoons of sugar. Add the charred onions and green onions. Bring to a boil over high heat for about 2 minutes, then turn off the heat and let it steep to infuse the flavors.
Step 14
Lightly dust a cutting board with buckwheat flour. Place the rested buckwheat dough on the board and roll it out thinly using a rolling pin. Handle the dough gently to prevent it from tearing.
Step 15
Dust the thinly rolled dough evenly with buckwheat flour, then carefully fold it in half. Dust again with buckwheat flour and fold once more. This prevents the noodles from sticking together when cut.
Step 16
Cut the folded dough into noodles about 2 to 4mm thick. Gently separate the strands by dusting them lightly with buckwheat flour. Your fresh buckwheat noodles are now ready!
Step 17
Boil the fresh buckwheat noodles in plenty of water. Stir gently with chopsticks to prevent them from clumping. Cook until the noodles become translucent and tender. Avoid stirring too vigorously to prevent breaking the noodles.
Step 18
Drain the cooked noodles and rinse them under cold running water to remove excess starch. For an extra chewy texture, give them a final rinse in ice water. This step is crucial for achieving perfectly al dente noodles.
Step 19
Peel the yam and rinse it thoroughly. Grate the yam finely using a grater. It’s advisable to wear disposable gloves when handling yam, as some people may experience skin irritation.
Step 20
Assemble the dish by placing the cooked buckwheat noodles in a bowl. Drizzle with the prepared flavorful soy sauce according to your taste. Top generously with the grated yam, add about 1 tablespoon of fresh cheonggukjang, sprinkle with chopped green onions, and finally, crumble the roasted seaweed over the top as a garnish.
Step 21
This is a truly healthy dish, packed with beneficial ingredients like seasonal yam, seaweed, and savory fresh cheonggukjang. The combination of chewy buckwheat noodles, the rich flavor of the soy sauce, and the fresh toppings creates a clean yet satisfying taste. Pairing it with the delightfully sweet and savory roasted pumpkin makes for a perfectly balanced and healthy meal that is both delicious and nourishing. Perfect for special occasions or when you need a wholesome, guilt-free indulgence!
