Main ingredients 🥩
buckwheat noodlesperilla oilsoy sauceseasoned seaweed
Solo Cooking God's Perilla Oil Makguksu
A highly addictive makguksu that combines the rich aroma of perilla oil, savory umami of soy sauce, and sweet touch of sugar with buckwheat noodles, all mixed together for a satisfying bite.
🙋 Recommended for
- ⭐ Those who want to enjoy the natural light, nutty taste of buckwheat noodles with minimal seasoning
- ⭐ People eager to make the addictive buckwheat noodles from specialty makguksu shops at home in record time
Ingredients needed 🛒1 servings
- frozen buckwheat noodles 1 pack
- perilla oil 2 tablespoons
- soy sauce 1 tablespoon
- sugar 0.5 tablespoon
- seasoned seaweed a little
Recipe 🍳
- Pour hot water over frozen buckwheat noodles and let them soak for 1 minute to soften, then rinse thoroughly under cold water and squeeze out all moisture.
- Transfer the firm, drained buckwheat noodles into a bowl.
- Add 2 tablespoons of perilla oil, 1 tablespoon of soy sauce, and 0.5 tablespoon of sugar directly onto the noodles.
- Crush seasoned seaweed or roasted seaweed powder generously and sprinkle it over the noodles, then mix well with chopsticks until the seasoning and topping are evenly distributed.
- Scoop the well-seasoned makguksu into a serving bowl and serve immediately.
- Soak frozen buckwheat noodles in hot water for 1 minute, then rinse under cold water and drain completely.
- Add perilla oil, soy sauce, sugar, and seaweed powder to the noodles according to the specified amounts.
- Mix thoroughly with the noodles, ensuring the seasoning and seaweed don’t clump together.
Cooking tips 💡
- For better flavor distribution, crush the seasoned seaweed in a disposable plastic bag until it becomes fine powder before adding it—this ensures each strand of noodle is evenly coated with savory taste.
- Perilla oil loses its distinctive aroma if heated beforehand or left exposed to air for too long, so always use fresh oil right before mixing to preserve its vibrant fragrance.
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