Rich & Nutty Perilla Oil Buckwheat Noodles (Deulgireum Makguksu)
Easy Lunch Menu: How to Make Delicious Perilla Oil Buckwheat Noodles at Home
Introducing a simple yet incredibly delicious recipe for Deulgireum Makguksu, perfect for a quick lunch! Experience the perfect harmony of savory soy sauce and nutty perilla oil. Topped generously with crumbled seasoned seaweed and fresh green onions, this dish is addictively good and will have you finishing the entire bowl in no time. Find simple happiness in eating your favorite foods, even if they’re humble. Shall we start making this easy and tasty perilla oil makguksu? (Using measuring cups and spoons: 1 Tbsp = 15ml, 1 tsp = 5ml, 1 Cup = 200ml)
Noodles- Buckwheat noodles, 1 serving (generous portion recommended)
- Seasoned seaweed (Gim), a little
- Green onions, a little
Savory & Sweet Sauce- Soy sauce, 2 Tbsp
- Tsuyu (Japanese dipping sauce), 2 Tbsp
- Perilla oil (nutty, high-quality), 2 Tbsp
- Sugar, 0.5 Tbsp
- Sesame seeds (crushed), 2 Tbsp
- Soy sauce, 2 Tbsp
- Tsuyu (Japanese dipping sauce), 2 Tbsp
- Perilla oil (nutty, high-quality), 2 Tbsp
- Sugar, 0.5 Tbsp
- Sesame seeds (crushed), 2 Tbsp
Cooking Instructions
Step 1
I always keep buckwheat noodles at home because I enjoy them so much. While this recipe calls for one serving, feel free to prepare a bit more if you have a bigger appetite.
Step 2
Bring a generous amount of water to a rolling boil in a pot. Once boiling, add the buckwheat noodles. When the water comes to a boil again, pour in 1/2 cup of cold water, and repeat this process one more time. This helps the noodles cook evenly without becoming mushy and keeps them delightfully chewy.
Step 3
Drain the cooked noodles into a colander, reserving some of the noodle cooking water (this starchy water can be useful for making kimchi later!). Rinse the noodles thoroughly under cold running water, gently rubbing them to remove excess starch. Drain them very well in the colander until all excess water is gone.
Step 4
Place the well-drained buckwheat noodles into a mixing bowl. Add 2 tablespoons of soy sauce and 2 tablespoons of tsuyu to season the noodles.
Step 5
Next, pour in 2 tablespoons of fragrant perilla oil for that signature nutty flavor, and add 0.5 tablespoon of sugar for a touch of sweetness. Finally, add 2 tablespoons of crushed sesame seeds. (For an even more intense aroma, crush the sesame seeds just before adding them!).
Step 6
Now, gently toss and mix everything together until the noodles are well coated with the sauce. The rich aroma of perilla oil filling the air as you mix is truly irresistible! Your delicious perilla oil makguksu will be ready in no time.
Step 7
Transfer the mixed noodles to a serving bowl. Generously sprinkle crumbled seasoned seaweed over the top and garnish with finely chopped green onions. Your beautiful and flavorful perilla oil makguksu is complete!
Step 8
The inviting aroma of perilla oil fills the entire house with this delicious bowl of noodles. It was so good that I finished it all in the blink of an eye – I couldn’t stop my chopsticks!
Step 9
How about trying these savory and delicious perilla oil buckwheat noodles for your next lunch? Enjoy this popular noodle dish, which was once very trendy, right in your own home. It was a truly satisfying meal!
