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47 recipes found.

The subtle elegance of 100% buckwheat noodles and a clear, pure beef broth simmered with care over two days

Secret recipe for jjimdak with a generous spoon of chunjang, delivering deep umami and the rich, professional-style color typical of restaurant versions

A special makguksu made by topping nutty buckwheat noodles with a sweet and spicy golden-ratio bibim sauce and gim garu, then mixing in chunks of frozen naengmyeon broth for a uniquely refreshing texture.

A quick summer noodle dish made with chewy buckwheat noodles and a rich black soybean broth.

A refreshing summer meal featuring buckwheat noodles tossed generously with vegetables and a rich peanut butter-sesame oil sauce.

A restaurant-style bibim makguksu with a sweet, tangy, and savory flavor that fills your mouth, made by blending fruits and vegetables.

A low-calorie, filling futomaki made by layering perilla oil-mixed buckwheat noodles instead of rice, and stuffing it with avocado, salmon, braised fried tofu, and more.

A refreshing authentic Japanese-style cold soba noodle dish served in a rich, homemade katsuobushi soy sauce extract with slushy ice.

A refreshing, subtly sharp buckwheat soba made simply by adding sugar and apple vinegar to store-bought udon tsuyu

A refreshing Cold Soba with chewy buckwheat noodles served in a homemade broth made from dried shrimp, anchovies, and various vegetables, perfect for beating the summer heat.

A restaurant-style makguksu featuring cucumber and radish pickled in starch syrup for 24 hours to achieve a delightfully crunchy, chewy texture, paired with a seasoning sauce.

A spicy-sweet jaengban makguksu recipe with a secret sauce that uses apple drink and onion powder for deep flavor.