Lee Hye-jung's Buckwheat Perilla Oil Makguksu

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.