Savory Perilla Oil Buckwheat Noodles with Stir-fried Beef and Garlic Scapes
Savory Perilla Oil Buckwheat Noodles with Stir-fried Beef and Garlic Scapes
Elevate Your Meal: Perilla Oil Buckwheat Noodles topped with flavorful Stir-fried Beef and Garlic Scapes!
Do you enjoy Makguksu? While I love the spicy versions, I have a particular fondness for the subtly seasoned ones, simply tossed with perilla oil and soy sauce. Today, I’ve prepared just that – Makguksu generously flavored with perilla oil. To make it a more substantial and nutritious meal, I’ve also stir-fried some beef I had in the freezer with garlic scapes. This recipe combines the delicate taste of perilla oil noodles with the rich flavor and added nutrients from the beef and garlic scape topping.
Noodle & Topping Ingredients- 1 cup bulgogi-style beef (approx. 100g)
- 5 garlic scapes, trimmed
- 5 shiitake mushrooms, stemmed and sliced
- 1 portion buckwheat noodles (approx. 100-120g)
- 3 Tbsp perilla oil
- 3 Tbsp brewed soy sauce
Beef Marinade Ingredients- 2 Tbsp regular soy sauce
- 1 Tbsp cooking wine (mirin or sake)
- 1 Tbsp oligosaccharide (or corn syrup)
- 1 Tbsp plum extract (maesilcheong)
- 1 Tbsp sesame oil
- Pinch of black pepper
- 2 Tbsp regular soy sauce
- 1 Tbsp cooking wine (mirin or sake)
- 1 Tbsp oligosaccharide (or corn syrup)
- 1 Tbsp plum extract (maesilcheong)
- 1 Tbsp sesame oil
- Pinch of black pepper
Cooking Instructions
Step 1
First, let’s marinate the beef. In a bowl, combine 1 cup of bulgogi-style beef with 2 Tbsp regular soy sauce, 1 Tbsp cooking wine, 1 Tbsp oligosaccharide, 1 Tbsp plum extract, 1 Tbsp sesame oil, and a pinch of black pepper. Gently mix everything together with your hands until the beef is well-coated. Marinating the beef not only tenderizes it but also allows the flavors to penetrate deeply, making it more delicious. Let it marinate for at least 10 minutes.
Step 2
Slice the shiitake mushrooms into approximately 0.5cm thick pieces. Cut the garlic scapes to a similar length as the mushrooms. Cutting the vegetables into uniform sizes helps them cook evenly and integrate well with the beef.
Step 3
Now, let’s stir-fry the beef and vegetables. Heat a pan over medium heat. Add the marinated beef, sliced garlic scapes, and shiitake mushrooms to the pan. Stir-fry everything together, ensuring it’s evenly mixed, until the beef is cooked through and the vegetables are tender-crisp. This will create a flavorful topping for your noodles.
Step 4
Bring a pot of water to a boil. Add the buckwheat noodles and cook according to the package instructions, usually around 3-4 minutes. Once cooked, immediately rinse the noodles under cold running water to remove excess starch. Drain them thoroughly in a colander. Ensuring the noodles are well-drained prevents them from becoming mushy and helps them absorb the dressing better.
Step 5
Place the drained buckwheat noodles into a large bowl. Drizzle with 3 Tbsp of perilla oil and 3 Tbsp of brewed soy sauce. Gently toss and mix the noodles with your hands until they are evenly coated with the dressing. The key here is to achieve a simple, clean flavor profile that highlights the nutty aroma of the perilla oil.
Step 6
Top the dressed noodles generously with the prepared stir-fried beef and garlic scape mixture. For an extra touch, sprinkle with toasted sesame seeds or crumble some dried seaweed (gim) over the top. The subtle, savory taste of the perilla oil noodles pairs beautifully with the rich, aromatic beef topping. This dish is simple to make yet feels special, perfect for a satisfying meal when you’re craving something comforting and delicious. Enjoy your homemade Perilla Oil Makguksu!
