Refreshing Buckwheat Noodles (Makguksu)
Amazing Buckwheat Noodles with Meat! Perfect Pairing! Ideal for Dinner Parties!
Experience the delightful harmony of buckwheat noodles, fresh vegetables, and our special sauce, creating a buckwheat noodle dish that’s a perfect match with any meat. It’s an ideal dish for entertaining guests or adding a vibrant touch to your everyday meals.
Makguksu Ingredients- 150g Buckwheat Noodles
- 3 Lettuce leaves
- 5 Perilla leaves
- 1 Red chili pepper
- 40g Onion
- 60g Red cabbage (regular cabbage can also be used)
Special Makguksu Sauce- 3 Tbsp Minced garlic
- 4 Tbsp Soy sauce
- 3 Tbsp Red chili powder
- 2 Tbsp Oligosaccharide (adjust sweetness to taste)
- 2 Tbsp Vinegar (adjust tanginess to taste)
- 1 Tbsp Plum extract (or substitute with more oligosaccharide if unavailable)
- 2 Tbsp Preserved tangerine (or substitute with more oligosaccharide if unavailable)
- 1 Tbsp Toasted sesame seeds
- 1 Tbsp Sesame oil
- 3 Tbsp Minced garlic
- 4 Tbsp Soy sauce
- 3 Tbsp Red chili powder
- 2 Tbsp Oligosaccharide (adjust sweetness to taste)
- 2 Tbsp Vinegar (adjust tanginess to taste)
- 1 Tbsp Plum extract (or substitute with more oligosaccharide if unavailable)
- 2 Tbsp Preserved tangerine (or substitute with more oligosaccharide if unavailable)
- 1 Tbsp Toasted sesame seeds
- 1 Tbsp Sesame oil
Cooking Instructions
Step 1
First, gather all your ingredients. You’ll need 150g of buckwheat noodles, 3 fresh lettuce leaves, 5 fragrant perilla leaves, 1 red chili pepper for a pop of color, 40g of crisp onion, and 60g of crunchy red cabbage. If red cabbage isn’t available, regular cabbage works just fine.
Step 2
Now, let’s prepare the special sauce that brings this dish to life! You’ll need 3 tablespoons of minced garlic, 4 tablespoons of soy sauce for savory depth, 3 tablespoons of red chili powder for a pleasant kick, 2 tablespoons of oligosaccharide for a touch of sweetness, 2 tablespoons of vinegar for that signature tang, 1 tablespoon of plum extract for a nuanced flavor (or more oligosaccharide if you don’t have plum extract), 2 tablespoons of preserved tangerine for a refreshing citrus note (or substitute with oligosaccharide), 1 tablespoon of toasted sesame seeds for nuttiness, and 1 tablespoon of sesame oil for aroma.
Step 3
Let’s start by making the special sauce that will give our Makguksu its delicious flavor.
Step 4
In a mixing bowl, add 4 tablespoons of soy sauce.
Step 5
Next, add 3 tablespoons of red chili powder. Feel free to adjust the amount based on your preferred level of spice.
Step 6
Add 3 tablespoons of minced garlic for a pungent aroma and flavor.
Step 7
Stir in 2 tablespoons of oligosaccharide for a gentle sweetness.
Step 8
Pour in 2 tablespoons of vinegar to provide a refreshing tanginess. If you enjoy a sharper flavor, you can add a little more.
Step 9
Add 1 tablespoon of plum extract for a deeper, more complex flavor. If plum extract is not available, you can substitute it with more oligosaccharide.
Step 10
Include 2 tablespoons of preserved tangerine for a bright citrus note. If you don’t have preserved tangerine, use more oligosaccharide to balance the sweetness.
Step 11
Finally, add 1 tablespoon of sesame oil for its rich, nutty fragrance.
Step 12
Finish by adding 1 tablespoon of toasted sesame seeds. For an even more pronounced nutty flavor, you can lightly crush the sesame seeds before adding them.
Step 13
Thoroughly mix all the sauce ingredients together using a spoon or a whisk. Ensure everything is well combined for a uniform flavor.
Step 14
Continue mixing until the sauce is smooth and free of lumps. This will result in a perfectly balanced sweet, sour, and spicy Makguksu sauce.
Step 15
Now, it’s time to prepare the fresh vegetables that will add color and texture to your Makguksu!
Step 16
Wash the lettuce leaves, pat them dry, fold them in half, and thinly slice them into shreds. Aim for uniform cuts for an appealing presentation.
Step 17
To preserve their aroma, stack the perilla leaves, roll them up tightly, and then thinly slice them into shreds. Their distinct fragrance will enhance the overall flavor of the dish.
Step 18
Peel the onion and slice it thinly into shreds.
Step 19
To mellow out the onion’s pungency, soak the shredded onion in cold water for about 10 minutes. Afterward, drain them thoroughly. This step keeps the onion crisp while reducing its strong flavor.
Step 20
Wash the red cabbage, pat it dry, and thinly slice it into shreds. Its vibrant color will add a beautiful visual element to your Makguksu.
Step 21
Remove the seeds from the red chili pepper and thinly slice it. It adds a touch of heat and visual appeal. By slicing all the vegetables thinly, you’ll make your Makguksu both delicious and visually delightful. 🙂
Step 22
Now, all that’s left is to cook the noodles! It’s a simple process that brings us almost to the finish line.
Step 23
Bring 1.5 liters of water to a boil in a large pot. Add 1-2 tablespoons of salt. Salt helps make the noodles chewy and adds seasoning.
Step 24
Once the water is at a rolling boil, carefully add the buckwheat noodles. Stir gently to prevent them from sticking together.
Step 25
As the noodles begin to cook, stir them with chopsticks. This prevents them from clumping and helps maintain their chewy texture.
Step 26
When the water starts to boil up again, pour in about 100ml of cold water. This step, known as ‘cooling the noodles,’ helps achieve a firmer, chewier texture.
Step 27
Depending on the thickness of your noodles, repeat this process of adding about 100ml of cold water 3 to 5 times. This technique is key to achieving that perfect chewy and springy bite characteristic of buckwheat noodles! 🙂
Step 28
Once the noodles are cooked, immediately rinse them under cold running water. Rinsing removes excess starch, making the noodles firmer and chewier, and also stops the cooking process.
Step 29
Now, arrange the cooked noodles in your serving bowl. Try to make them look neat and appealing.
Step 30
Artfully arrange the thinly sliced vegetables on top of the noodles. The colorful medley of vegetables will make your Makguksu look even more appetizing.
Step 31
You might notice the sauce seems quite generous. It’s a good idea to start by adding only a portion of the sauce and then adding more to taste as you mix. This way, you can prevent the dish from becoming too salty or overly seasoned!
Step 32
Now, for the best part – mixing it all together with the delicious sauce! Gently toss the noodles and vegetables with the sauce until everything is evenly coated.
Step 33
This Buckwheat Noodle dish pairs wonderfully with any meat dish. It’s a fantastic accompaniment to hearty meals like grilled pork belly or bulgogi, creating a balanced and satisfying dining experience. That’s why I often make it when I’m preparing meat dishes!
Step 34
And there you have it! Your delicious, refreshing, and slightly spicy Buckwheat Noodles are ready. 🙂
Step 35
Enjoy a healthy and hearty meal today! For more wholesome recipes, subscribe to the ‘집밥한그릇’ channel at http://bit.ly/2QnUGbz
