1
In a bowl, combine the brewed soy sauce, tuna liquid seasoning, and oligosaccharide to make the sauce.
Perilla Oil Buckwheat Noodles
A recipe for savory and delicious perilla oil buckwheat noodles that you can make cool at home.
KoreanNoodles
⏱️ 8 min total📝 10 steps
What You'll Need
Buckwheat noodles200g
Gopchang gim (dried seaweed)2 sheets
Sesame salt3 tbsp
Dongchimi broth1 pack
Brewed soy sauce2 tbsp
Tuna liquid seasoning1 tbsp
Oligosaccharide1 tbsp
Perilla oil2 tbsp
Sesame oil0.5 tbsp
Instructions
2
Toast the gopchang gim in a pan, flipping it back and forth for 3 minutes.
⏱️ 3m 0s3
Place the toasted gopchang gim into a plastic bag, remove the air, and lightly crush it.
4
Pour 1.5L of water into a pot, turn on the heat, and add all the buckwheat noodles once it starts to boil.
5
Stir well with chopsticks and boil for 5 minutes and 30 seconds.
⏱️ 5m 30s6
Rinse the boiled buckwheat noodles in cold water, rubbing them until the water runs clear, then drain.
7
Mix the perilla oil and sesame oil to make the oil dressing.
8
Place the noodles in a bowl and pour the oil dressing over them, then toss to coat.
9
Top with the prepared sauce, crushed gopchang gim, and sesame salt.
10
Depending on your preference, pour in the dongchimi broth to enjoy it as a cold noodle soup.