Master of Revenge; Master – God of Noodles Recipe #3: 궁중 꿩 메밀국수 (Royal Pheasant Buckwheat Noodles)
Again, for the original Korean instructions and pictures, head to this website: http://office.kbs.co.kr/mylovekbs/archives/244443
- Pheasant (1)
- Radish (1/2)
- Green Onions/ Big Scallion (1 stalk)
- Distilled Clear Rice Wine (1 cup)
- Green/ Young Pumpkin (1/2)
- Korean Soy Sauce
- Buckwheat Flour (300g)
- Flour (300g)
- Starch (200g)
- Eggs (2)
- Carrot (1/2)
- Cooking Oil
Making the Broth:
*Since it’s difficult to find/ buy pheasant, substituting it with chicken is also O.K.
- To 5 cups of water, add the pheasant, 3 slices of ginger, the green onions cut into 3, and boil.
- Once the water starts to boil, add 2 spoons of clear wine and 2 spoons of Korean soy sauce.
Making the Dough:
*Because buckwheat is low in stickiness, when boiled alone, it will break easily. Therefore, mix it with flour and starch to make the noodles.
- Mix Buckwheat: Wheat Flour: Starch in 3:4:2 ratio and mix well.
- Add a pinch of salt.
- Add hot water and knead.
- Let it rest in a warm place for 30 minutes.
- Roll it out and cut the noodles with 5 mm width.
Making the Garnish:
- Julienne the carrot, young pumpkin and radish.
- Add a little oil to a frying pan.
- 3. Fry each one separately, adding a little salt each time.
- After separating the egg yolks and egg whites, mix each equally.
- Add a little salt and pepper to the egg yolks and egg whites, managing them separately.
- Add very little oil to the frying pan and cook both separately (in a thin layer).
- Remove to a plate and julienne prettily.
Cooking the Noodles:
- Add a pinch of salt to boiling water.
- Add the cut buckwheat noodles.
- When the noodles are cooking, the water may froth, therefore, be careful.
- To prevent that, add cool water from time to time. It also makes the noodles chewy. (Personal experience tells me that a shot glass of cool water added at 2 different moments does the trick.)
- Around the 5 minute mark, remove the noodles. Wash them in ice cold water.
- Put the cold noodles into a bowl.
- If you add the broth and the garnishes, delicious Royal Pheasant Buckwheat Noodles are done.