Flavorful Makguksu: A Special Homemade Buckwheat Noodle Recipe
Flavorful Makguksu: A Special Homemade Buckwheat Noodle Recipe
Delicious Buckwheat Noodle Sauce Developed by a Chef
I’m sharing this recipe with a single purpose: to offer a little help to those starting a business. Although it might seem simple, this recipe is a result of over 10 years of culinary experience, including personal research and development. I’m confident in sharing it! Please note that I’m currently not working in a professional kitchen, so I cannot provide process or final dish photos. Any images used are sourced with permission. (If there are any issues, I will promptly remove or revise this content.) I hope this recipe, intended to assist aspiring restaurateurs, proves helpful as you consider your own culinary ventures!
Sauce Ingredients- Gochujang (Korean chili paste) 2 Tbsp
- Gochugaru (Korean chili flakes) 3 Tbsp
- Soy sauce 4 Tbsp
- Vinegar 2 Tbsp
- Brown sugar 3 Tbsp
- Minced garlic 1 Tbsp
- Sesame oil 1 tsp
- Grated apple 1 Tbsp
- Grated orange 1 Tbsp
Cooking Instructions
Step 1
In a wide bowl, combine the gochugaru (3 Tbsp) and brown sugar (3 Tbsp). Mix these two ingredients thoroughly until there are no clumps. Ensuring the sugar is well-mixed with the chili flakes helps prevent the sauce from clumping later and balances the flavors.
Step 2
To the mixed chili flakes and sugar, add the soy sauce (4 Tbsp), vinegar (2 Tbsp), and sesame oil (1 tsp). Stir gently with a spatula or spoon to ensure everything is smoothly combined and there are no lumps. It’s important to mix thoroughly so the ingredients meld together well.
Step 3
Finally, add the gochujang (2 Tbsp), grated apple (1 Tbsp), and grated orange (1 Tbsp) to the bowl. Mix everything together meticulously one last time to create a delicious makguksu sauce. This sauce can also be wonderfully used for other noodle dishes like naengmyeon or bibim guksu.
