Korean Cold Perilla Oil Buckwheat Noodles
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.
Adjust Servings
Instructions
- 1
Boil buckwheat noodles for 4-5 minutes, rinse several times in cold water, then chill briefly in ice water.
- 2
Julienne the cucumber thinly.
- 3
Mix perilla oil, soy sauce, vinegar, allulose, and garlic to make the cold dressing.
- 4
Drain chilled noodles thoroughly and place in a large bowl.
- 5
Toss noodles with dressing, then top with cucumber and seaweed flakes.
- 6
Sprinkle sesame seeds for aroma and serve immediately.
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