Main ingredients
buckwheat noodlesJin-ganjangmaesil extractminced garlicperilla oilwhole sesame seedsfermented Korean small octopus (nakji) jeotgal
Lee Hye-jung's Buckwheat Perilla Oil Makguksu
A special makguksu with a golden-ratio sauce of Jin-ganjang, maesil extract, and perilla oil, topped with crushed toasted sesame seeds and fermented Korean small octopus (nakji) jeotgal
Ingredients needed 1 servings
Recipe
Cooking tips
- When boiling buckwheat noodles, use plenty of water and add cold water in stages to keep the noodles smooth and chewy.
- Rubbing the noodles vigorously when rinsing removes surface starch, preventing a pasty texture and giving them a clean, slurpable finish.
- Instead of fermented Korean small octopus (nakji) jeotgal, you can use fermented pollock roe jeotgal or fermented squid jeotgal for a different savory depth.
Recommended for
- Those who want to whip up a delicious meal in 10 minutes on a hot summer day with no appetite.
- Those who love the combination of nutty perilla oil aroma and the savory depth of jeotgal.
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