Nutty Deulgireum Makguksu (Perilla Oil Buckwheat Noodles)
Buckwheat noodles tossed with soy sauce seasoning, perilla oil, and ground toasted sesame seeds, garnished with crisp cucumber.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This noodle dish is mixed with a simple soy sauce and sugar seasoning, fragrant perilla oil, and plenty of coarsely ground sesame seeds. Refreshing julienned cucumber balances out any potential heaviness from the oil. Made with simple ingredients, it makes a wonderful weekend treat or an easy, satisfying meal.
- Servings
- 2 servings
- Cook time
- 7 minprep not included
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Buckwheat noodles200 g
- Cucumber1
- Seasoned dried seaweed sheets2 sheets
- Toasted sesame seeds2 tbsp
- Perilla oil2 tbsp
Seasoning
- Soup soy sauce (guk-ganjang) (or korean traditional)1 tbsp
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))1 tbsp
- Sugar1/2 tbsp
- You can use 2 sheets of seasoned dried seaweed or toasted dried seaweed.
Steps
I think the key flavor in deulgireum makguksu comes from nutty perilla oil and ground toasted sesame seeds.
Grind the toasted sesame seeds coarsely rather than too fine; since it is a small amount, I ground them in a mortar.
To add a nice crunch, julienne the cucumber into medium-thick strips.
No mixed noodle dish feels complete without seaweed flakes.
Place 2 sheets of seasoned or toasted dried seaweed in a plastic bag and crush them roughly.
Combine soup soy sauce (guk-ganjang), regular soy sauce (jin-ganjang), and sugar, mixing thoroughly to make the seasoning sauce in advance.
Add the buckwheat noodles to rolling boiling water and boil for about 7 minutes; cooking times vary depending on the noodles you use, so follow the package instructions.
Rinse the cooked noodles under cold running water until no warmth remains, then drain thoroughly.
Place the well-drained noodles in a serving dish.
Drizzle the seasoning sauce and perilla oil evenly over the noodles, then sprinkle with the crushed seaweed and ground toasted sesame seeds.
Top with a moderate amount of julienned cucumber, and you are ready to dig right in.
Ppunwife's tips
- Grind the toasted sesame seeds coarsely rather than too fine.
- Cooking times vary depending on the noodles you use, so follow the package instructions.
- Rinse the cooked noodles under cold running water until no warmth remains, then drain thoroughly.
- The original deulgireum makguksu does not include julienned cucumber, but the fresh cucumber cuts through any heaviness from the perilla oil and adds a wonderful crunch, making it just right.
FAQ
Do I have to add cucumber?
Originally, deulgireum makguksu does not include cucumber, but adding julienned cucumber cuts through the rich perilla oil and adds a pleasant crunch.
Can I use toasted seaweed instead of seasoned seaweed?
You can use whichever you have on hand, seasoned or plain toasted seaweed, by placing it in a plastic bag and crushing it lightly.
How should I grind the toasted sesame seeds?
Crush them coarsely using a mortar rather than grinding them too fine to best bring out their nutty flavor and aroma.
Is there anything to keep in mind when rinsing the noodles?
Rinse the boiled buckwheat noodles thoroughly in cold water until completely chilled, then drain well so the seasoning sauce does not get diluted.
