[Hyojawon] 100% Jeju Buckwheat Noodles (No Wheat Flour)

No Wheat Flour. 100% Korean Buckwheat. [Hyojawon] 100% Jeju Buckwheat Noodles Most buckwheat noodles are mixed with a percentage of wheat flour...to hold their shape. These noodles don’t. They are made with just one ingredient: 100% buckwheat grown on Jeju Island. No wheat flour, salt, or other additives—just the deep, nutty flavor and delicate aroma of pure buckwheat. Making noodles from solely buckwheat is notoriously difficult. Without gluten, the dough can easily crumble and the noodles may fall apart during cooking. However, using its own patented production method, the maker Hyojawon has managed to turn pure buckwheat flour into noodles that are remarkably firm, springy, and satisfyingly chewy—nothing like the brittle texture often associated with 100% buckwheat noodles. The cooking method is just as distinctive. After boiling the noodles for 5 minutes, turn off the heat, cover the pot, and let them rest for another 5 minutes. This extra step helps develop their pleasantly firm, chewy texture. Rinse the noodles thoroughly under cold water, then serve them chilled with soba sauce, grated radish, scallions, and seaweed. You can also toss them with a spicy bibim sauce, roll them into buckwheat gimbap, or add them to ramen, hot pot, and warm broths. Pure, earthy, and wonderfully versatile—these are Korean buckwheat noodles that let you taste the grain itself! Offered in 500g bag (2-3 servings).