Super Simple Homemade Makguksu (Buckwheat Noodles)
Let’s Make Delicious Makguksu at Home with Ease! 🍜
Think Makguksu is complicated? Think again! Enjoy a refreshing and flavorful bowl of Korean buckwheat noodles right in your kitchen, for a fraction of the restaurant price. This recipe is designed for ultimate simplicity, offering a delightful taste that’s perfect for any time you crave something cool and satisfying. It’s a great way to enjoy a generous portion without the fuss!
Main Ingredients
- 400g Store-bought Galbitang (beef short rib soup) – separate broth and meat
- 350g Store-bought Dongchimi broth (radish kimchi brine)
- 5 sheets Pickled radish wraps (ssammu), or to taste
- Seasoned seaweed flakes, generous amount (don’t be shy!)
Chilled Broth Base
- 290g Reserved Galbitang broth
- 350g Dongchimi broth
- 1 Tbsp Sugar (adjust to your preference)
- 1 Tbsp Vinegar (for a tangy kick)
Spicy & Sweet Seasoning Sauce
- 50g Galbitang broth
- 0.5 Tbsp Korean soup soy sauce (Guk-ganjang)
- 0.5 Tbsp Regular soy sauce (Jin-ganjang)
- 1 Tbsp Minced garlic (add more if you love garlic)
- 2 Tbsp Minced green onion
- 1.5 Tbsp Minced onion (for sweetness and depth)
- 2 Tbsp Cider or Sprite (for a crisp sweetness)
- 2 Tbsp Corn syrup (for shine and sweetness)
- 1 pinch Black pepper
- 1.5 Tbsp Fine gochugaru (Korean chili powder, for color and mild heat)
- 2 Tbsp Coarse gochugaru (for a spicier kick)
- 3 Tbsp Sugar (adjust sweetness)
- 1/2 Tbsp Toasted sesame seeds
- 290g Reserved Galbitang broth
- 350g Dongchimi broth
- 1 Tbsp Sugar (adjust to your preference)
- 1 Tbsp Vinegar (for a tangy kick)
Spicy & Sweet Seasoning Sauce
- 50g Galbitang broth
- 0.5 Tbsp Korean soup soy sauce (Guk-ganjang)
- 0.5 Tbsp Regular soy sauce (Jin-ganjang)
- 1 Tbsp Minced garlic (add more if you love garlic)
- 2 Tbsp Minced green onion
- 1.5 Tbsp Minced onion (for sweetness and depth)
- 2 Tbsp Cider or Sprite (for a crisp sweetness)
- 2 Tbsp Corn syrup (for shine and sweetness)
- 1 pinch Black pepper
- 1.5 Tbsp Fine gochugaru (Korean chili powder, for color and mild heat)
- 2 Tbsp Coarse gochugaru (for a spicier kick)
- 3 Tbsp Sugar (adjust sweetness)
- 1/2 Tbsp Toasted sesame seeds
Cooking Instructions
Step 1
Making delicious Makguksu at home is easier than you think! Watching the recipe video on this page will be a great help! First, prepare your store-bought Galbitang. You’ll need to separate the broth from the meat. Here’s a pro tip for a cleaner broth: chill the Galbitang in the refrigerator for at least an hour. This solidifies the fat, allowing you to strain it out easily, resulting in a clear broth. (The Bibigo Galbitang I used had a ratio of 60g meat to 340g broth.)
Step 2
Time to prepare the flavor base for the sauce! In a bowl, combine 50g of the reserved Galbitang broth with all the seasoning sauce ingredients. Mix them thoroughly. This sauce needs to be refrigerated for at least 4 hours to develop its full flavor. For an even richer taste, let it rest for a day! ⏳
Step 3
Now, let’s make the refreshing and tangy chilled broth. To the remaining Galbitang broth (after reserving 50g for the sauce), add the Dongchimi broth. Stir in the sugar and vinegar until the sugar dissolves completely. Cover the bowl with plastic wrap and place it in the freezer for about 4 hours, or until a light slushy ice layer forms. (I used Ottogi Dongchimi broth.) If you prefer it more tart, you can add extra vinegar when serving. The forming slushy ice is key to a super cold noodle experience! ❄️
Step 4
After about 4 hours in the freezer, you’ll find a delightful layer of slushy ice has formed on top of the broth! This icy texture is what makes Makguksu so wonderfully refreshing.
Step 5
Let’s get the toppings ready! Shred or cut the reserved Galbitang meat into bite-sized pieces. Slice the pickled radish wraps (ssammu) to your liking as well.
Step 6
We’re almost there! Divide the buckwheat noodles (or somen) into individual bowls. For the Mul-makguksu (cold broth Makguksu), pour the slushy broth generously over the noodles. For Bibim-makguksu (spicy mixed Makguksu), add about half of the prepared spicy sauce to the noodles and mix well. It’s best to start with less sauce and add more to taste. Finally, top with the prepared Galbitang meat, sliced pickled radish wraps, and a generous sprinkle of seasoned seaweed flakes. The seaweed flakes are a fantastic addition and pair wonderfully with Makguksu! Feel free to add other toppings like cucumber, lettuce, perilla leaves, or carrots. A boiled egg is also a delicious option.
Step 7
Voila! Your refreshing Mul-makguksu is ready to be enjoyed! 🥢 Enjoy every slurp!
Step 8
And here’s the delicious Bibim-makguksu, perfectly mixed and ready to tantalize your taste buds! 😋 This is the perfect dish to awaken your appetite. Enjoy!
