Memil Juk

Rinse buckwheat groats thoroughly under cold water. Place the rinsed buckwheat groats in a bowl and cover with 500g of fresh water. Let them soak for at least 2 hours or overnight.

While buckwheat groats soak, prepare the broth. In a pot, combine 500g of water with dried kelp and dried shiitake mushrooms. Bring to a gentle boil, then reduce heat and simmer for 15 minutes. Remove dried kelp and dried shiitake mushrooms, reserving the broth.

Drain the soaked buckwheat groats. Transfer them to a blender with 200g of the reserved broth. Blend until a coarse, slightly chunky consistency is achieved.