Korean Perilla Oil Noodles
Deulgireum guksu is a Korean noodle dish where boiled somyeon are rinsed in cold water to strip away surface starch, tossed first in a soy sauce seasoning, then finished with a generous pour of perilla oil. The oil coats each strand in a roasted, nutty fragrance that is distinctly different from sesame - earthier and more aromatic. Shredded roasted seaweed adds a crisp, briny layer, and sesame seeds contribute a quiet crunch. The entire preparation takes under ten minutes, which makes it a practical late-night or solo meal. A fried egg on top is a common addition; the runny yolk breaks into the dressed noodles, enriching the texture with its own fat.
Adjust Servings
Instructions
- 1
Combine soy sauce, sugar, and minced garlic to make a base sauce.
- 2
Boil noodles, rinse cold, and drain thoroughly.
- 3
Toss noodles evenly with the sauce in a large bowl.
- 4
Add perilla oil and toss again lightly.
- 5
Finish with seaweed and sesame seeds.
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