Making perilla oil makguksu at home
Perilla oil makguksu, which is hot these days You don't have to be disappointed or wait because it's sold out. You can't just skip the romantic restaurant meal that's full of perilla oil! The savory end of the bowl, the king of perilla oil makguksu, begins! Slurp
1 serving
Within 10 minutes
낭만처자
Ingredients
  • buckwheat noodles
    1serving
  • perilla oil
    2-3spoon
  • Seasoned soy sauce
    2spoon
  • Kim
    1-2piece
  • Sesame
    2spoon
  • Scallions
    2-3ea
  • Pickled radish
    1plate
Cooking Steps
STEP 1/7
1. boiling buckwheat noodles
Pour enough water into the pot and when the water boils
Add buckwheat noodles and simmer for 3-4 minutes.
If you pour a ladle of cold water when it's boiling
It doesn't overflow, it doesn't spread, and it's chewy.
STEP 2/7
2. Drain Buckwheat Noodles
Rinse the boiled noodles in cold water
Squeeze as much water as possible to prepare.
At this time, don't throw away the noodles and pour them.
STEP 3/7
3. applying perilla oil
This is the point>>
The tip is to put perilla oil first into the noodles you put in a bowl.
Buckwheat noodles have a rough surface and absorb the broth or seasoning quickly and deeply, so if you put soy sauce first, it can have a strong salty taste.
Put perilla oil first, coat the noodles, and then add soy sauce, it's not salty and the scent of perilla oil permeates evenly, so it's more delicious!
STEP 4/7
4. a draw with soy sauce
It's enough to just add brewed soy sauce
If you want a more savory sauce
I use seasoned soy sauce
You can mix tsuyu and soy sauce in a 1:1 ratio.
* Just refer to the amount of soy sauce and add or subtract according to your taste.
STEP 5/7
5. Sprinkle seaweed flakes
Seaweed powder tastes better when it's baked crispy.
Break it well and spray it
If you cut up the chives, the flavor comes alive.
STEP 6/7
6. Crushing sesame seeds
You have to crush the sesame seeds and sprinkle them to make the scent come alive.
If there's a mortar, grind it
If you don't have it, wrap it in a bag or parchment paper and press it with a spoon to crush it well. It's done
STEP 7/7
I ate it with giant fried tofu rice balls and it was so good
Cooking review
4.95
score
  • 755*****
    score
    It's good to have a simple meal.
    2025-04-03 15:02
  • 900*****
    score
    I had perilla leaves at home, so I cut two perilla leaves and put them in! I'm bored, so even the yolk With the leftover seaweed flakes, the rice balls are rolling It's JOHNNY's matteang. Thank you
    2025-03-09 08:28
  • 945*****
    score
    It's delicious!
    2025-02-02 21:26
  • 745*****
    score
    Sesame oil instead of perilla oil, noodles instead of buckwheat noodles, but it's so good that I want to eat it with meat Thank you ^^
    2023-09-20 15:11
  • 451*****
    score
    Wow, it's really good. There's no need to go to Gogi-ri. Thank you for the delicious recipe
    2023-09-02 15:44
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