Makguksu is a chilled buckwheat noodle dish from Korea's Gangwon Province, most often served in a red chili sauce. This version swaps that out for deulgireum, or perilla oil, giving the noodles a nutty, mellow flavor instead of heat. It needs little more than noodles and the oil itself, and because nothing in it is spicy, it works just as well for children as for adults.
Try this recipe from W Table.
Main ingredients:
- 200g buckwheat noodles
- 2 dried seaweed sheets (gim)
- 4 tablespoons of perilla oil
- 4 tablespoons of whole sesame seeds
- 1 stalk of chives
Sauce:
- 3 tablespoons of soy sauce
- 1 teaspoon of sugar
- 1 teaspoon of vinegar
- 3 tablespoons of Korean vegetable stock
Instructions:
Spread the buckwheat noodles into a pot of boiling water and stir with chopsticks so they do not stick together. Each time the water returns to a boil, pour in a cup of cold water, repeating two or three times until the noodles are done. Rinse the noodles several times under cold running water to wash off the starch, then drain in a colander.
Combine the sauce ingredients in a bowl and mix well. Chop the chives into small rounds.
Put the seaweed sheets and whole sesame seeds in a blender and pulse for about three seconds. If you do not have a blender, place the seaweed in a plastic bag and crush it by hand.
Place the noodles in a bowl, add the sauce, and top with the seaweed mixture and the chives. Finish by pouring over as much perilla oil as you like.
khnews@heraldcorp.com
khnews@heraldcorp.com