Deulgireum Makguksu (Perilla Oil Buckwheat Noodles)

Name: Deulgireum Makguksu (Perilla Oil Buckwheat Noodles)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 200 g dried buckwheat (soba) noodles; 4 tbsp perilla oil (or toasted sesame oil); 3 tbsp Soy sauce; 1 tbsp Sugar; 1 tbsp Rice vinegar; 4 tbsp toasted sesame seeds, roughly ground; 2 sheets roasted seaweed (gim), crushed; 2 Spring onion, finely sliced; 2 Eggs, soft-boiled, to serve (optional)

Cold buckwheat noodles tossed in nutty perilla oil, soy and a snowdrift of sesame and seaweed. Ten minutes, wildly moreish.

Korean · Mains · prep 5 min · cook 10 min · serves 2 · Vegetarian, Vegan, Dairy-free, Nut-free, Pescatarian

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Ingredients

200 g dried buckwheat (soba) noodles
4 tbsp perilla oil (or toasted sesame oil)
3 tbsp Soy sauce
1 tbsp Sugar
1 tbsp Rice vinegar
4 tbsp toasted sesame seeds, roughly ground
2 sheets roasted seaweed (gim), crushed
2 Spring onion, finely sliced
2 Eggs, soft-boiled, to serve (optional)

Method

Mix the soy sauce, sugar and vinegar in a small bowl until the sugar dissolves.
Cook the noodles in plenty of boiling water following the packet, usually 4–5 min. Drain and rinse under cold running water, rubbing the strands to remove the starch, then drain very well.
Divide the noodles between bowls, pour over the soy mix and drizzle each with 2 tbsp perilla oil.
Pile the ground sesame, crushed seaweed and spring onion on top, add an egg if you like, and toss everything together just before eating.

Tips

Perilla oil has a unique grassy, nutty taste; buy it from a Korean grocer and keep it in the fridge once opened.
The egg is optional; leave it out to keep the bowl vegan.

Sources

Written in our own words after cross-checking these recipes:

Aaron and Claire FutureDish

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