Rich & Nutty Perilla Oil Buckwheat Noodles: A Homemade Delight
Rich & Nutty Perilla Oil Buckwheat Noodles: A Homemade Delight
Recreate the Famous Gogi-ri Style Buckwheat Noodles at Home!
Craving the popular Gogi-ri buckwheat noodles but live too far away? No worries! This recipe brings that beloved savory taste right into your kitchen. Enjoy the exquisite nutty flavor of perilla oil buckwheat noodles, easily made at home for a special treat. Perfect for a unique meal!
Main Ingredients- Buckwheat noodles, 1 serving (adjust quantity as needed)
- Toasted sesame seeds, approx. 4 Tbsp (generously)
- Unseasoned seaweed flakes, approx. 6 Tbsp (for topping)
Sauce Ingredients- Soy sauce, 2 Tbsp (or regular soy sauce)
- Cooking wine (like mirin), 2 Tbsp
- Sugar, 1 Tbsp (adjust to taste)
- Vinegar, 1 Tbsp (for a touch of tang)
- Perilla oil, 1 Tbsp (for finishing)
- Soy sauce, 2 Tbsp (or regular soy sauce)
- Cooking wine (like mirin), 2 Tbsp
- Sugar, 1 Tbsp (adjust to taste)
- Vinegar, 1 Tbsp (for a touch of tang)
- Perilla oil, 1 Tbsp (for finishing)
Cooking Instructions
Step 1
First, let’s prepare the ingredients for that delightful nutty flavor. Measure out about 4 tablespoons of toasted sesame seeds and 6 tablespoons of seaweed flakes. Using a blender or mortar and pestle, finely grind these ingredients. Grinding them finely will make the topping smoother and more delicious. Aim for a texture that’s mostly fine but still has a slight chew.
Step 2
Now, it’s time to cook the buckwheat noodles. In a large pot, bring plenty of water to a rolling boil. Add one serving of buckwheat noodles (approximately 100-120g). Cooking time is crucial for buckwheat noodles, so refer to the package instructions. It’s often best to cook them slightly less than the package suggests, as they will finish cooking when rinsed in cold water.
Step 3
While the noodles are cooking, let’s whip up the flavorful sauce. In a bowl, combine 2 tablespoons of soy sauce, 2 tablespoons of cooking wine, 1 tablespoon of sugar, and 1 tablespoon of vinegar. Mix well. Taste and adjust seasoning as needed. If it’s too strong, you can add about 2-3 tablespoons of water to mellow it out. Feel free to adjust the amount of vinegar for your preferred tanginess.
Step 4
Once the buckwheat noodles are cooked, drain them in a colander. Immediately rinse them thoroughly under cold running water. Gently rub the noodles with your hands as you rinse. This helps to remove excess starch, resulting in chewier, more distinct noodles. Continue rinsing until the water runs clear – this is key for a clean taste.
Step 5
After rinsing, place the buckwheat noodles back into the colander and let them drain completely. Excess water can dilute the sauce, so ensure they are as dry as possible. If you’re short on time, you can gently press them with a spoon to help remove more water.
Step 6
Transfer the drained buckwheat noodles to a large mixing bowl. Pour the prepared sauce (from step 3) over the noodles. Gently toss and mix the noodles with the sauce until they are evenly coated. Be careful not to break the noodles while mixing. Ensure the sauce is well incorporated.
Step 7
Arrange the sauced buckwheat noodles beautifully in a serving bowl. Now for the grand finale! Generously sprinkle the ground toasted sesame seeds and seaweed flakes (prepared in step 1) over the noodles. Finally, drizzle about 1 tablespoon of fragrant perilla oil over the top. Your delicious homemade Gogi-ri style perilla oil buckwheat noodles are now ready to be enjoyed!
