This Man's Cook Perilla Seed Oil Bibimbap Milksnake Noodles
A delicious buckwheat noodle dish featuring a rich, nutty perilla seed oil base seasoned with soy sauce and tuna sauce, topped with fragrant garnishes for a savory depth of flavor.
🙋 Recommended for
⭐ When you want a cool, rich, and satisfying noodle dish without complicated cooking during hot summer days
⭐ For buckwheat noodle enthusiasts who love the deep aroma of perilla seed oil paired with the smooth richness of egg yolk
Bring a large pot of water to a boil, then add 1 serving of buckwheat noodles and cook for 4 to 5 minutes until fragrant and fully cooked.
While the noodles are cooking, finely chop the green onions into a handful's worth.
Wash the 5 perilla leaves, halve them, then slice thinly into fine strips and loosen them.
Cut the seasoned seaweed into small pieces using scissors or break it apart by hand for garnish.
After cooking, immediately rinse the noodles under cold water to remove excess starch—gently toss and rinse 2 to 3 times, then drain thoroughly through a colander.
In a mixing bowl, combine 1 tablespoon of soy sauce, 1 tablespoon of tuna sauce, and 1/2 tablespoon of sugar. Stir well until the sugar is completely dissolved and no grains remain.
Once the sauce is blended, add 3 tablespoons of perilla seed oil generously, then toss in the drained buckwheat noodles, mixing thoroughly to coat evenly.
Arrange the noodles neatly in a serving bowl, top with the prepared green onions, perilla leaf strips, and seasoned seaweed garnishes, then place 1 egg yolk in the center to finish.
Cook buckwheat noodles for 4–5 minutes, rinse under cold water, drain well, and prepare green onions, perilla leaves, and seaweed garnishes.
In a bowl, mix soy sauce, tuna sauce, and sugar until fully dissolved, then stir in perilla seed oil to make the dressing.
Toss the noodles with the dressing, then top with garnishes and a single egg yolk to complete.
Cooking tips 💡
Make sure to fully dissolve the sugar in the soy sauce mixture so that when tossing the noodles, there’s no graininess or lingering sweetness on the tongue.
Using seasoned seaweed instead of regular roasted or fresh seaweed adds a richer, saltier, and more savory depth to the dish, enhancing the overall balance of flavor.
If buckwheat noodles aren’t available, you can substitute with regular thin or medium wheat noodles, preparing them the same way—this works perfectly well.