Perilla Oil Makguksu
Quick answer
- Total time
- 20 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Without gochujang in the mix, the toasty, nutty perilla oil carries this buckwheat makguksu, dressed with just soy sauce, vinegar, and a little allulose syrup.
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With such a simple dressing, any water pooling under the noodles dilutes it immediately.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
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