Aha Bujang's Kkodeul Cucumber-Radish Makguksu

• 2 servings buckwheat noodles
• 1 cucumber
• 500g radish
• 300g starch syrup (for pickling)
• 4 tbsp gochugaru
• 3 tbsp sugar
• 2 tbsp apple vinegar
• 1.5 tbsp Jin-ganjang
• 1 tbsp minced garlic
• 1.5 tbsp sesame oil
• 1 tbsp toasted sesame seeds
• 1 pack store-bought naengmyeon broth
• a little crushed dried laver

Recipe 🍳

Cooking tips 💡

• Pickling cucumber and radish in starch syrup instead of salt or sugar keeps them from becoming mushy and maintains their chewy texture for a long time.
• The more moisture you squeeze out after pickling—using a hemp cloth pouch or similar—the chewier the texture will be.

Recommended for 🙋

• ⭐Those who enjoy makguksu with a chewy, crunchy cucumber-radish garnish that has a lively texture.
• ⭐Those who want to make a rich, savory bibim makguksu at home that rivals restaurant quality.