Deulgireum Makguksu (Perilla Oil Buckwheat Noodles)
Nutty perilla oil makguksu for 2 servings, with easy auto-scaling.
Instructions
- 1
Julienne the cucumber, then lightly crush sesame seeds to release aroma.
- 2
Boil buckwheat noodles for 4-5 minutes, then rinse several times in cold water to remove starch.
- 3
In a bowl, mix perilla oil, soy sauce, sugar, and minced garlic until sugar dissolves.
- 4
Add drained noodles and toss for at least 40 seconds until evenly coated.
- 5
Add two-thirds of seaweed and sesame, then toss lightly once more.
- 6
Plate the noodles, top with cucumber and remaining garnish, and serve immediately.
Tips
Nutrition (per serving)
Adjust Servings
More Recipes
Abura Soba (Oil Ramen)
Japanese noodles tossed in a savory soy oil sauce without broth. Rich and concentrated, this dry ramen style lets toppings shine.
Aglio e Olio (Garlic Olive Oil Pasta)
This classic oil pasta highlights the bold aroma of garlic and olive oil. A gentle chili kick keeps the finish clean and bright.
Anchovy Broth Thin Noodle Soup
Thin wheat noodles in a light anchovy-kelp broth. Simple, clean, and deeply satisfying — the everyday noodle of Korean home cooking.