【Maruetsu Recipe】I tried making my favorite supermarket's "Beef ShariShari Cold Noodle-style Somen," and it seems to be becoming a personal staple

Since meeting it during my camping shopping, Maruetsu has become my favorite supermarket. I discovered their official recipe, so I'm going to try making "Beef ShariShari Cold Noodle-style Somen," which is something I want to eat this season.

At the Maruetsu supermarket, there was an official recipe from X

My encounter with Maruetsu began with a pack of sushi bought during a camping trip. I was surprised by its deliciousness and have been focusing on it as a trustworthy go-to supermarket.

On this day, while casually browsing X, I discovered Maruetsu's official recipe account. I saw their recipe posts saying, "Maruetsu @ cooking recipe tweets are ongoing! (almost) every day," and with the expectation of "If it's Maruetsu, then!" I decided to give it a try.

I will try making "Beef crunchy cold noodle-style somen" that I want to eat now

The dish I'm cooking is "Beef crunchy cold noodle-style somen," using the summer classic "somen." The key is using Kikkoman's "crispy cold somen Korean cold noodle style" for the soup, to finish it off in a Korean style.

【Ingredients】
Somen 100g (2 bundles)
Kikkoman Crispy Cold Somen Korean Cold Noodle Style 1 bag (frozen)
Thinly sliced beef round 80g
Myoga 1 piece

(A)
Sugar 1/2 teaspoon
Chicken broth powder 1 teaspoon
Soy sauce 1 teaspoon

(Others)
Salad oil 1 teaspoon
Sesame oil 1 teaspoon
Coarsely ground black pepper to taste

Combining the sauce + stir-frying the meat + boiling the somen, it's super easy to make.

First, finely chop the myoga. This is the only time you will use a knife. At this point, take the pre-frozen Korean-style cold ramen from the freezer and let it sit.

In (A), mix the sugar, chicken stock powder, and soy sauce to make the beef sauce. This time, since I didn't have the powdered chicken stock, I used the paste, but it seems to be fine.

Once the beef is stir-fried and cooked through, add the mixed sauce (A) and stir-fry. At this point, if you taste it, it has a very good flavor. It might be a good substitute when you don't have yakiniku sauce.

After that, you just need to boil the somen to finish, so it's almost complete. However, besides the cooking utensils, there are many dishes like strainers and bowls to use, so sometimes it can feel a bit annoying to clean up.

The sweet and sour sauce is perfect for a hot day! The beef covers any shortcomings.

This is the cold somen noodles with a Korean naengmyeon style mixed in, based on 2 bundles of somen. It’s topped with beef, chopped myoga, and coarse black pepper to complete it.

Eating it on a sunny summer day. The sweet and sour dipping sauce made with pear and oxtail is perfect for hot days. The richness of the beef covers the usual dissatisfaction that comes with somen, and the myoga balances the oiliness, enhancing both texture and flavor, which is satisfying. This might be the perfect recipe when you continue eating somen and it starts to feel monotonous.

Personally, I prefer to increase the condiments.

The dipping sauce has a strong impression of acidity and sweetness, so it’s recommended to add more myoga to make it a bit milder. I also want to try adding other condiments like cucumber or radish sprouts that would pair well with this recipe.

Conversely, if you want to increase the richness a bit, adding sesame oil is also recommended. It was a decent flavor. As summer approaches when appetite tends to diminish, it should be helpful to remember cold noodle recipes. How about trying it on a hot afternoon?

Interview & Text / Kazuma Tanaka

Search Crisp Cold Somen Korean Cold Noodle-style on Amazon