The Epitome of Savory: Perilla Oil Makguksu
Super Simple 10-Minute Recipe: Enjoying Buckwheat Noodles with Delicious Perilla Oil Makguksu
Introducing a savory perilla oil makguksu bursting with fragrant and nutty flavors. This is an incredibly simple recipe where the cooking time is as short as boiling the buckwheat noodles, allowing anyone to easily and quickly create a wonderful meal. It delivers a deep flavor even with minimal ingredients, making it perfect for when you lack appetite.
Makguksu Ingredients
- 160g buckwheat noodles
- 1 green onion
- 6 Tbsp dried seaweed flakes (gim)
- 3 Tbsp toasted sesame seeds
Golden Ratio Makguksu Sauce
- 2 Tbsp soy sauce
- 1.5 Tbsp mentsuyu (noodle dipping sauce)
- 1 Tbsp sugar
- 1 Tbsp minced garlic
- 6 Tbsp perilla oil (the key to savoriness!)
- 2 Tbsp soy sauce
- 1.5 Tbsp mentsuyu (noodle dipping sauce)
- 1 Tbsp sugar
- 1 Tbsp minced garlic
- 6 Tbsp perilla oil (the key to savoriness!)
Cooking Instructions
Step 1
First, fill a pot with plenty of water and bring it to a rolling boil over high heat. Once the water is boiling, add 160g of buckwheat noodles. Gently stir to prevent them from sticking and cook for about 6 minutes. Be mindful of the cooking time as buckwheat noodles can become mushy if overcooked.
Step 2
While the noodles are cooking, wash the green onion thoroughly, remove the outer leaves, and thinly slice it into small pieces. This finely chopped green onion will mix well into the makguksu and add a pleasant crispness.
Step 3
In a large bowl, combine all the ingredients for the makguksu sauce: 2 Tbsp soy sauce, 1.5 Tbsp mentsuyu, 1 Tbsp sugar, 1 Tbsp minced garlic, and 6 Tbsp perilla oil. Use a spoon or whisk to mix the ingredients thoroughly until the sugar dissolves, creating a well-blended sauce.
Step 4
Once the noodles are cooked, drain them in a colander. Then, rinse the noodles under cold running water while gently rubbing them with your hands. This process removes excess starch, resulting in chewier, cleaner-tasting noodles.
Step 5
Add the thoroughly rinsed and drained buckwheat noodles to the bowl with the prepared sauce. Gently toss and mix the noodles with the sauce using your hands until evenly coated. Be careful not to mix too vigorously, as this could break the noodles.
Step 6
Transfer the well-coated noodles to a serving bowl. Generously top with 6 Tbsp of dried seaweed flakes, the thinly sliced green onion, and 3 Tbsp of toasted sesame seeds, according to your preference. The nutty aroma of perilla oil, the umami from the seasoning, and the crunch of sesame seeds will create a fantastic flavor combination.
