Korean Cold Perilla Oil Buckwheat Noodles
Quick answer
Naeng deulgireum memilmyeon is a Korean cold noodle dish where chilled buckwheat noodles are dressed with perilla oil, soy sauce, vinegar, and allulose syrup.
What makes this special
- Chilled buckwheat noodles dressed in nutty perilla oil, soy sauce, and allulose syrup.
- Perilla oil's deep nutty aroma merges with soy and vinegar for the cold sauce
- Second rinse in ice water removes starch and firms the buckwheat noodles
Key ingredients
Core cooking flow
- 1 Julienne 70 g cucumber very thinly, then set out the roasted seaweed flakes and toasted sesame seeds.
- 2 Bring plenty of water to a full boil in a large pot, add 180 g buckwheat noo...
- 3 Drain the noodles immediately, then rinse them several times under cold wate...
Naeng deulgireum memilmyeon is a Korean cold noodle dish where chilled buckwheat noodles are dressed with perilla oil, soy sauce, vinegar, and allulose syrup. The noodles are boiled for four to five minutes, rinsed multiple times in cold water, then briefly plunged into ice water to remove surface starch and firm up their texture. Thorough draining is essential so the dressing stays concentrated on the noodles rather than pooling at the bottom. Perilla oil provides a bold, nutty fragrance that pairs naturally with the earthy buckwheat, while soy sauce and vinegar add salt and acidity in balance. Thinly julienned cucumber contributes moisture and crunch, and roasted seaweed flakes with toasted sesame seeds bring oceanic and nutty finishing notes.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Julienne 70 g cucumber very thinly, then set out the roasted seaweed flakes and toasted sesame seeds.
Prepare a bowl of ice water before cooking the noodles so they can be chilled immediately.
- 2Control
Bring plenty of water to a full boil in a large pot, add 180 g buckwheat noodles, and cook over medium-high heat for 4 to 5 minutes. Stir once or twice so the strands do not clump.
- 3Step
Drain the noodles immediately, then rinse them several times under cold water while rubbing gently with your hands.
When the slippery surface starch is mostly gone, soak briefly in ice water to firm the texture.
- 4Season
In a bowl, mix 2 tablespoons perilla oil, 1.5 tablespoons soy sauce, 1 tablespoon vinegar, 1 tablespoon allulose syrup, and 0.5 teaspoon minced garlic. Stir until the sweetness and acidity taste evenly blended.
- 5Step
Press the chilled noodles lightly by hand to remove as much water as possible, then place them in a large bowl.
If water collects under the noodles, shake or drain them again so the dressing stays concentrated.
- 6Finish
Pour the dressing over the noodles and toss lightly, lifting with chopsticks so the strands stay loose.
Top with cucumber, roasted seaweed flakes, and sesame seeds, then serve immediately while the perilla oil aroma is fresh.
After the steps
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Continue with shared ingredients, meal pairings, or a similar method.
Recipes That Go Well With This
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