Korean Perilla Oil Noodles
Quick answer
- Total time
- 17 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Deulgireum guksu is a Korean cold mixed noodle dish where boiled somyeon are rinsed thoroughly in cold water to strip surface starch, tossed in soy sauce seasoning to coat each strand with salt and umami, then finished with a generous pour of perilla oil.
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The order matters: soy sauce first to season the noodles through, perilla oil last so its volatile fragrance is not cooked off. The oil has a distinctive earthiness - more roasted and grassy than sesame - and it clings to every strand in a way that makes the whole bowl smell powerfully aromatic. Crumbled roasted seaweed contributes a briny crunch, and toasted sesame seeds provide a quiet textural counterpoint. The whole preparation takes under ten minutes from pot to bowl, which makes it a practical choice for late-night meals or solo eating. A fried egg placed on top is a frequent addition; the runny yolk breaks into the dressed noodles, adding richness and rounding out the sharp, saline seasoning.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Combine 1.5 tablespoons soy sauce, 1 teaspoon sugar, and 0.5 teaspoon minced garlic in a small bowl.
Stir until no sugar grains remain, so the seasoning coats the noodles evenly instead of tasting gritty.
- 2Control
Bring a pot of water to a strong boil over high heat, then scatter in 180g thin wheat noodles.
Stir right away with chopsticks and cook for about 3 minutes, keeping the strands loose and separate.
- 3Step
When the noodles turn slightly translucent and bend softly, drain them immediately.
Rinse several times in cold water, rubbing the strands by hand to remove surface starch, then leave them in a sieve until excess water is gone.
- 4Season
Place the drained noodles in a large bowl and pour on the soy sauce seasoning before adding any oil.
Lift and toss gently rather than pressing down, so the noodles stay intact while the seasoning soaks in.
- 5Season
Once the soy sauce is evenly distributed, drizzle in 2 tablespoons perilla oil as the last seasoning.
Toss only lightly and stop when the noodles look glossy, preserving the earthy aroma instead of dulling it with overmixing.
- 6Finish
Transfer the noodles to a serving bowl and top with 2 tablespoons shredded seaweed and 1 teaspoon sesame seeds.
Serve right away so the seaweed stays crisp and the chilled noodles keep their clean, nutty finish.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Earthy perilla oil and soy sauce coat chilled wheat noodles for this heavy, aromatic perilla dish.
- Finish cue
- Toss only lightly and stop when the noodles look glossy, preserving the earthy aroma instead of dulling it with overmixing.
- Avoid this
- Drain the rinsed noodles thoroughly so they do not dilute the soy seasoning and perilla oil.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
17min, 7 ingredients
Category median
35min, 9 ingredients
Based on 233 recipes
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