The Ultimate Creamy Perilla Oil Buckwheat Noodles (Deulgireum Makguksu)
The Ultimate Creamy Perilla Oil Buckwheat Noodles (Deulgireum Makguksu)
Make the Trending Perilla Oil Makguksu at Home in Minutes
It’s incredibly simple and delicious! Make this perilla oil makguksu yourself. You’ll want to make it often, perhaps every weekend. It’s a dish that’s so satisfying, you’ll find yourself craving it repeatedly.
Ingredients- Buckwheat noodles (makguksu noodles) 100g
- Scallions 2 stalks
Seasoning Sauce- Korean soy sauce (Guk-ganjang or Jin-ganjang) 1.5 Tbsp
- Perilla oil 2 Tbsp
- Oligosaccharide (or honey) 1 Tbsp
- Crumbled roasted seaweed (gim) generous amount
- Crushed toasted sesame seeds generous amount
- Korean soy sauce (Guk-ganjang or Jin-ganjang) 1.5 Tbsp
- Perilla oil 2 Tbsp
- Oligosaccharide (or honey) 1 Tbsp
- Crumbled roasted seaweed (gim) generous amount
- Crushed toasted sesame seeds generous amount
Cooking Instructions
Step 1
Gather all your ingredients for this delightful dish. You’ll need 100g of buckwheat noodles (which is about one serving), two fresh scallions, and the components for your flavorful sauce: 1.5 tablespoons of Korean soy sauce, 2 tablespoons of aromatic perilla oil, 1 tablespoon of oligosaccharide for a touch of sweetness (you can substitute with honey), a generous amount of crumbled roasted seaweed for texture and umami, and a generous portion of crushed toasted sesame seeds for extra nutty flavor. Using freshly crushed sesame seeds will elevate the aroma significantly!
Step 2
Start by preparing your scallions. Wash them thoroughly, pat them dry, and then finely chop them into small rounds (songsong). These will serve as a fresh and vibrant garnish, adding a lovely bite and aroma to your finished makguksu.
Step 3
Now, it’s time to cook the buckwheat noodles. Bring a pot of water to a rolling boil. Carefully add the buckwheat noodles. To prevent them from sticking together and to ensure they cook evenly, gradually add small amounts of cold water to the boiling pot as the noodles cook. Continue this process until the noodles are cooked to your desired al dente texture, usually about 4 to 5 minutes. This technique helps achieve perfectly chewy noodles.
Step 4
Once the noodles are perfectly cooked, drain them immediately using a colander. Rinse them thoroughly under cold running water to stop the cooking process and remove excess starch. It’s crucial to drain them very well after rinsing. Shake the colander gently to remove as much water as possible; residual water can dilute the sauce and affect the final flavor.
Step 5
Transfer the well-drained noodles to a mixing bowl. Add the seasoning sauce ingredients: 1.5 tablespoons of Korean soy sauce, 2 tablespoons of perilla oil, and 1 tablespoon of oligosaccharide. Using chopsticks or tongs, gently toss and mix the noodles with the sauce, ensuring every strand is coated evenly. Be careful not to break the noodles while mixing.
Step 6
Arrange the seasoned noodles attractively in your serving bowl. Top generously with the finely chopped scallions you prepared earlier. Finally, sprinkle a liberal amount of crumbled roasted seaweed and the crushed toasted sesame seeds over the top. This completes the visual appeal and adds layers of flavor and texture.
Step 7
Your delicious and aromatic Perilla Oil Makguksu is now ready to be enjoyed! It’s the perfect simple yet incredibly satisfying meal for any time you crave a flavorful and comforting dish.
