Perilla Seed Noodles (Deulkkae Makguksu): A Savory Summer Delight
How to Make Delicious Perilla Seed Noodles at Home
Beat the summer heat with this refreshing and savory Deulkkae Makguksu! This recipe features the rich, nutty flavor of perilla seeds and sesame oil, creating a gourmet experience right in your kitchen. It’s a visually appealing dish with a clean yet deep taste that will tantalize your taste buds. Perfect for a special meal for two or a delightful treat for the whole family. Let’s make this unique dish together!
Noodle Ingredients
- Buckwheat noodles (Makguksu) for 2 servings
- A handful of chives or green onions
- 3-4 perilla leaves
Seasoning and Garnish Ingredients
- 2 Tbsp Soy sauce (or seasoned soy sauce)
- 1 Tbsp Oligosaccharide (or honey)
- 2 Tbsp Perilla oil
- 1 Tbsp Ground perilla seeds
- 2 Tbsp Toasted sesame seeds
- 2.5 sheets Roasted seaweed (gim)
- 2 Tbsp Soy sauce (or seasoned soy sauce)
- 1 Tbsp Oligosaccharide (or honey)
- 2 Tbsp Perilla oil
- 1 Tbsp Ground perilla seeds
- 2 Tbsp Toasted sesame seeds
- 2.5 sheets Roasted seaweed (gim)
Cooking Instructions
Step 1
Start by preparing the fresh ingredients that will add vibrancy to your makguksu. Wash the chives or green onions thoroughly and finely chop them. Wash the perilla leaves, pat them dry, and then thinly slice them into ribbons.
Step 2
To enhance the nutty aroma, prepare the toasted sesame seeds. Lightly crush them using a mortar and pestle or the back of a spoon to release more of their fragrant oils.
Step 3
You can easily make your own crispy seaweed flakes! Place the roasted seaweed sheets in a zip-top bag and crumble them into small pieces. With the ingredients prepped, all that’s left is to cook the noodles!
Step 4
Now, let’s cook the buckwheat noodles to perfection. Bring a generous pot of water to a rolling boil. Carefully add the makguksu for two servings, loosening them as you add them to prevent sticking. As the water comes to a boil, add about 1/3 cup of cold water three times. Repeating this boiling and cooling process helps achieve a delightfully chewy noodle texture.
Step 5
Once the noodles are cooked, drain them in a colander and rinse immediately under cold running water. For an extra chewy texture, you can briefly soak them in ice water before rinsing. For the final rinse, add 3 tablespoons of vinegar to the water. The vinegar helps to firm up the gluten, resulting in chewier noodles that are less likely to clump together.
Step 6
It’s time to toss the noodles with the delicious sauce. In a bowl, combine the cooked buckwheat noodles with 4 Tbsp soy sauce, 4 Tbsp perilla oil, 2 Tbsp ground perilla seeds, and 1.5 Tbsp honey (or oligosaccharide). Add a bit of the crushed sesame seeds, about 1/4 of the crumbled seaweed, and 1 Tbsp of the chopped chives. Gently mix everything together until the noodles are well-coated. Set aside the remaining chives, seaweed, and sesame seeds for topping.
Step 7
Arrange the seasoned makguksu attractively in serving bowls. Top generously with the chopped chives you set aside.
Step 8
Next, sprinkle the remaining crumbled seaweed and crushed sesame seeds over the noodles for an extra burst of flavor and texture. If you like, add the thinly sliced perilla leaves for a fragrant herbal note.
Step 9
Take a bite and savor the incredible taste! The clean soy sauce base perfectly complements the rich nuttiness of the perilla oil, ground perilla seeds, and toasted sesame seeds. It’s a harmonious blend of flavors that creates a truly unique and satisfying dish. This Deulkkae Makguksu is a wonderful way to elevate your summer dining!
