Nutty Deulgireum Makguksu (Perilla Oil Buckwheat Noodles)
A buckwheat noodle dish tossed in fragrant perilla oil and basic soy sauce seasoning instead of tsuyu.
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 →
A simple noodle dish made without tsuyu, using basic household soy sauces and fragrant perilla oil. Ground sesame seeds and green laver seaweed sheets cling to the noodles for deep savoriness, making it a wonderful light one-bowl lunch.
- Servings
- 2 servings
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Buckwheat noodles200 g
- Thin scallions (or scallions (jjokpa), cucumber)
- Green laver seaweed sheets (parae-gim)1/2 cup
- Toasted sesame seeds3 tbsp
- Perilla oil2–3 tbsp
Seasoning
- Soup soy sauce (guk-ganjang)1/2–1 tbsp
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))1 tbsp
- Sugar1/2 tbsp
- Thin wheat noodles (somyeon) or medium-thick wheat noodles (jungmyeon) also work well in place of buckwheat noodles.
- You can prepare large green onion or cucumber instead of thin scallions.
Steps
Prepare the ingredients
Grind the toasted sesame seeds and green laver seaweed sheets (parae-gim) so they cling well to the noodles.
Thinly slice the thin scallions, which will add fresh fragrance to the perilla oil buckwheat noodles.
Boil the buckwheat noodles
Boil the buckwheat noodles in rolling boiling water for the time indicated on the package, then rinse them in cold water to make them chewy and bouncy.
Drain the water completely.
Toss together
Add all ingredients and seasonings except the sliced scallions and mix well, then adjust the taste with soy sauce or sugar if needed.
Set aside a little seaweed flakes and ground sesame seeds for garnish.
Because a lot of seasoned green laver seaweed goes in, add the soy sauce bit by bit while adjusting the seasoning.
Finish
Plate the tossed noodles and top with the reserved seaweed flakes, sesame seeds, and scallions to finish.
The ingredients and seasonings are simple, but finishing it this way turns it into a lovely one-bowl meal.
Ppunwife's tips
- Because a lot of seasoned green laver seaweed goes in, add the soy sauce bit by bit while adjusting the seasoning.
FAQ
Can I use other noodles if I don't have buckwheat noodles?
You can use regular thin wheat noodles (somyeon) or medium-thick wheat noodles (jungmyeon) instead of buckwheat noodles.
Is there a vegetable substitute if I don't have thin scallions?
Instead of thin scallions or scallions, you can thinly slice large green onion or use cucumber.
What should I keep in mind when seasoning?
Because a generous amount of pre-seasoned green laver seaweed goes in, do not pour in all the soy sauce at once; adjust it little by little to taste so it does not become too salty.
Why grind the sesame seeds and seaweed finely before adding?
When you toss the noodles with ground toasted sesame seeds and green laver seaweed, they cling evenly to the noodles along with the seasoning, giving you a much richer flavor.
