Kimchi Perilla Oil Noodles - Deulgireum Makguksu
Today, let’s make perilla oil noodles—a must-have Korean summer dish! Right now, it’s one of the trendiest noodle recipes in Korea.
Equipment
- 1 Pot
- 1 Strainer
- 1 Mixing bowl
- 1 Knife & cutting board
- 1 scissors
- 1 Tongs
Ingredients
- 100 g buckwheat noodles
- 50 g kimchi
- 1/2 stalk green onion
- 1 tbsp toasted sesame seeds
- 1 pack Korean roasted salted seaweed (gim)
KImchi Seasoning
- 1 tbsp perilla oil
- 0.3 tbsp sugar (if you don't like sweet, you can skip it)
Noodle Sauce
- 3 tbsp soy sauce
- 3 tbsp perilla oil
- 1 tbsp sugar
Instructions
- Prepare the kimchi: Rinse the kimchi lightly to reduce saltiness. Chop the kimchi.
- In a bowl, mix the kimchi with 1 tbsp perilla oil and 0.3 tbsp sugar. Set aside.
- Boil the noodles according to package instructions. Rinse well under cold water to chill and remove excess starch.
- In a separate bowl, toss the cold noodles with 3 tbsp soy sauce, 3 tbsp perilla oil, and 1 tbsp sugar until evenly coated.
- Plate the noodles. Top with crushed seaweed flakes.
- Add 1 tbsp sesame seeds.
- Add the seasoned kimchi on top.
- Slice the green onion thinly and sprinkle it over everything.
Deulgireum Makguksu 들기름 막국수
- Perilla Oil Noodles
- Mix well before eating and enjoy!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @lemon&limes on Instagram and hashtag it #lemon&limes.