AI-generated imageCold Deulgireum Makguksu with Seaweed and Sesame (2 Servings)
This mild cold buckwheat noodle dish uses perilla oil, soy seasoning, toasted seaweed and sesame. It is a simple variation of Gangwon-style makguksu.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Cook 200 g buckwheat noodles in ample boiling water for the package-specified time. Rinse several times under cold water to remove surface starch, then drain thoroughly.
- 02
Stir together 3 tbsp soy sauce, 1 tsp sugar, 1 tsp vinegar and 3 tbsp vegetable stock.
- 03
Crush or briefly pulse the 2 gim sheets with 4 tbsp sesame seeds, and finely chop the chives. Crush the seaweed in a bag if you have no blender.
- 04
Divide cold noodles and sauce into two bowls. Top with the gim–sesame mixture and chives; divide 4 tbsp perilla oil between bowls. Toss and serve promptly.
Before you cook
Check buckwheat allergy carefully, along with wheat and soy in noodles/soy sauce and sesame. Follow the package noodle cooking time and serve promptly. Refrigerate perishable leftovers within 2 hours.
Allergens: 메밀, 대두(간장), 밀(면·간장 제품에 따라), 참깨, 제조시설 교차접촉 가능성
Image & source credits
AI-generated image.
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