Makguksu (Buckwheat Noodle Salad)

Name: Makguksu (Buckwheat Noodle Salad)
Total time: 20 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 2 servings dried buckwheat noodles; 1/2 cucumber (julienned); 1 cup red cabbage (finely shredded); 1/2 cup perilla leaves (chiffonade); 1 hard-boiled egg (halved); 3 tbsp gochujang; 2 tbsp apple cider vinegar; 2 tbsp sugar; 2 tbsp sesame oil; 1 tbsp minced garlic

A chilled buckwheat noodle dish served with a spicy, sweet, and tangy sauce and fresh vegetables.

20 minutes

Serves 4

Lunch

Contains common allergens

Egg Sesame Soy Wheat

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Instructions

6 steps

1
Whisk the gochujang, apple cider vinegar, sugar, sesame oil, and minced garlic together in a small bowl to create a balanced sweet, tangy, and spicy dressing.

2
Bring a large pot of water to a boil. Cook the buckwheat noodles for 3-4 minutes, stirring so they don't clump.
3
Drain the noodles and immediately scrub them vigorously in a bowl of ice-cold water to remove surface starch and cool them down completely. Drain well.
4
Place the cold noodles in the center of two wide, shallow bowls.
5
Artistically arrange the julienned cucumber, shredded red cabbage, and perilla leaves in colorful mounds around the noodles.
6
Spoon the spicy dressing generously over the noodles, top with half a boiled egg and a sprinkle of toasted sesame seeds. Diners must mix everything thoroughly before eating.

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