Main ingredients 🥩
spring onionbuckwheat noodlesanchovy saucevinegarred pepper powderperilla oillight soy sauceseaweed powder
Solo Cooking God Spring Onion Perilla Oil Makguksu
A delicious noodle dish featuring crisp, seasonal spring onion yangnyeom seasoned with a tangy-sweet dressing and served on rich perilla oil makguksu.
🙋 Recommended for
- ⭐ Those who want to enjoy fresh, crunchy spring onion in a unique noodle dish
- ⭐ People looking to create a satisfying one-bowl meal in just 10 minutes with minimal stove use
- ⭐ Those eager to experience the harmony between the rich aroma of perilla oil makguksu and the tangy freshness of yangnyeom
Ingredients needed 🛒1 servings
- appropriate amount of spring onion
- frozen buckwheat noodles 1 pack
- anchovy sauce 1 tablespoon
- sugar 1 tablespoon
- vinegar 1 tablespoon
- red pepper powder a pinch
- perilla oil 2 tablespoons
- light soy sauce 0.5 tablespoon
- seaweed powder generously
- hot water appropriate amount
Recipe 🍳
- Cut the thoroughly washed spring onion into long strips lengthwise and place in a mixing bowl.
- Add 1 tablespoon anchovy sauce, 0.5 tablespoon sugar, 1 tablespoon vinegar, and a light sprinkle of red pepper powder to the spring onion. Mix gently until the seasoning is evenly distributed.
- Place the frozen buckwheat noodles in a bowl and pour hot water over them. Let sit for 1 minute to naturally soften the noodles, then rinse briefly under cold water and drain well.
- Drain the noodles and add 2 tablespoons perilla oil, 0.5 tablespoon light soy sauce, 0.5 tablespoon sugar, and generous seaweed powder. Toss well to coat.
- Transfer the well-tossed makguksu to a serving bowl and top generously with the pre-marinated spring onion yangnyeom. Serve immediately.
- Slice spring onion into long strips and marinate with anchovy sauce, sugar, vinegar, and red pepper powder.
- Soften frozen buckwheat noodles in hot water for 1 minute, then rinse under cold water.
- Toss the noodles with perilla oil, soy sauce, sugar, and seaweed powder, then top with spring onion.
Cooking tips 💡
- Frozen buckwheat noodles can be softened without boiling—just pour hot water over them and stir for 1 minute to prevent breaking and maintain a chewy texture.
- Cut spring onion lengthwise into long strips to preserve its crisp texture and make it easier to wrap around the noodles when eating.
- Use plenty of seaweed powder for enhanced savoriness and a richer, more satisfying umami flavor.
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