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Makguksu (Perilla Oil Noodles)

🇰🇷 South Korea

Servings: 2 Prep: 5 minutes Cook: 5 minutes Total: 10 minutes

Ingredients

  • 3.5 oz (100g) buckwheat noodles (or somyeon noodles)
  • 1/2 cup sour cabbage kimchi
  • 2 green onions, finely chopped
  • 2 raw egg yolks (optional)
  • 1 packet roasted seaweed snack
  • 3 tbsp toasted sesame seeds, crushed
  • 1 1/2 tbsp tsuyu
  • 2 tbsp soy sauce
  • 1 tbsp lemon juice (or mild vinegar)
  • 2 tbsp honey
  • 2 tbsp perilla oil, plus more to drizzle
  • 1/2 tsp Korean mustard (yeongeoja), optional

Steps

  1. Bring a pot of water to a boil and cook the buckwheat noodles according to package directions, stirring occasionally to prevent sticking.
  2. Drain the noodles and rinse thoroughly under cold water; swirl in an ice bath for extra chewiness, then drain well and set aside.
  3. In a small bowl, combine tsuyu, soy sauce, lemon juice, honey, and perilla oil to make the dressing. Add Korean mustard if desired, and stir well. Taste and adjust seasoning.
  4. Rinse the sour kimchi under water to remove excess chili paste, squeeze out moisture, and chop into bite-size pieces.
  5. Place noodles in a serving bowl and drizzle with 2-3 tablespoons of dressing per serving, plus a little extra perilla oil.
  6. Garnish with rinsed kimchi, chopped green onion, roasted seaweed, egg yolk, and crushed sesame seeds. Omit yolk for a vegan version.
  7. Break the egg yolk if using, mix everything together, and serve immediately while cold.

Notes

For a vegan version, omit the egg yolk.

Source: www.beyondkimchee.com