Chuncheon Makguksu
Chuncheon-style makguksu balances mild buckwheat noodles with a tangy sauce. Perilla oil or mustard adds a sharper aroma and character.
Instructions
- 1
Mix gochujang, soy sauce, vinegar, sugar, and sesame oil for the dressing.
- 2
Julienne cucumber and lightly squeeze excess liquid from pickled radish.
- 3
Boil buckwheat noodles for 4 minutes, then rinse well in cold water.
- 4
Drain noodles and toss with half the sauce for base seasoning.
- 5
Plate noodles, add radish, cucumber, and egg, then spoon over remaining sauce.
- 6
Give everything a final toss right before eating.
Tips
Nutrition (per serving)
Adjust Servings
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