100% Korean Buckwheat Noodles (500 g)

Made 100% from buckwheat grown in Jeju, Korea

No wheat flour or other ingredients are added!

100% Buckwheat grown in Korea

These noodles are made with 100% buckwheat grown in the pristine environment of Jeju Island. They contain nothing else—not even salt—making them an excellent choice for anyone looking for a simple, wholesome food.

The noodles have a pleasantly chewy texture and remain firm without becoming overly soft, making them a great substitute for wheat noodles.

Enjoy them in many different ways, including chilled buckwheat noodles, warm buckwheat noodles, or spicy mixed buckwheat noodles.

Made with Jeju-Grown Buckwheat

Jeju Island accounts for the largest share of Korea’s buckwheat production. Buckwheat grown in Jeju’s clean natural environment is carefully harvested and used to make these noodles.

Buckwheat: A Health Grain Worth Knowing

Steady blood sugar: Buckwheat has carbs, but it digests slowly, so blood sugar rises gently instead of spiking. That means less of it turns into stored fat — good news if you're watching your weight.

High in Fiber: It's packed with fiber, which keeps digestion running smoothly. Great for older adults or anyone managing their weight.

Gluten-free alternative: Can't handle meat or wheat gluten well? Buckwheat is an easy swap. Jeju Pure Buckwheat Noodles are 100% gluten-free and packed with plant protein, so they're gentle on the stomach.

Rich in Rutin: Buckwheat contains rutin, which is good for blood vessel health. Since rutin dissolves in water, don't toss the cooking water — drink it like tea to get even more of the benefit.

Isn't It Impossible to Make 100% Buckwheat Noodles Without Gluten?

Buckwheat has no gluten, so dough made purely from it tends to crumble soon after the noodles are shaped. 

That means the noodles can't be made too far in advance, and they can break apart easily while cooking — which is why many people assume 100% buckwheat noodles just aren't possible.

But it can be done. Using pure buckwheat, you can still get noodles that are firm and pleasantly chewy. 

The steps look familiar — milling the buckwheat, kneading the dough, shaping the noodles — but this manufacturer relies on its own patented technology to make noodles that are 100% buckwheat, no compromises.

How to Cook the Noodles

• Bring 1,200–1,400 ml of water to a boil.
• Add the buckwheat noodles and boil for approximately 5 minutes. Do not cover the pot while boiling.
• Turn off the heat, cover the pot, and allow the noodles to rest in the hot water for 5–6 minutes (important step).
• Remove one strand and rinse it under cold water to check whether it has softened sufficiently.
• Rinse the noodles thoroughly several times in cold water. This removes the slippery surface starch.
• Drain well and serve according to your preference.

How to Prepare Cold Buckwheat Noodles

• Prepare the ingredients: buckwheat noodles, cold soba sauce, Korean radish, scallions, and water.
• Mix the buckwheat sauce with water at a 1:5 ratio, then refrigerate until chilled. (Adjust the amount of sauce according to your preference)
• Bring a generous amount of water to a boil. Add the noodles, stir, and cook for 5 minutes.
• Turn off the heat, cover the pot, and allow the noodles to rest for approximately 5 minutes.
• Rinse the noodles several times under cold water, drain thoroughly, and transfer them to a bowl.
• Pour over the chilled sauce. Top with the prepared scallions and grated radish, then add a few ice cubes for a clean, refreshing bowl of buckwheat noodles.

What Does It Taste Like?

These noodles deliver the deep, earthy flavor of buckwheat with a pleasantly firm and chewy texture—the perfect balance of flavor and nourishment.

There’s nothing quite as refreshing as a chilled bowl of buckwheat noodles on a hot day.