Vegetable Buckwheat Makguksu

Name: Vegetable Buckwheat Makguksu
Total time: 4 min
Cuisine: Korean
Ingredients: Tomato 2; Garlic 2 cloves; Chives 1 handful; Olive oil 3 tbsp; Perilla oil 1 tbsp; Soy sauce 2 tbsp; Honey 1 tbsp; Black pepper a pinch; Salt 2 pinches; Cherry tomatoes 12; Mixed lettuce an appropriate amount; Buckwheat noodles 3 servings

A salad-style buckwheat makguksu recipe packed with seasonal vegetables and a healthy dressing.

KoreanNoodles

⏱️ 4 min total📝 16 steps

🍳 Start Cooking

What You'll Need

Tomato2

Garlic2 cloves

Chives1 handful

Olive oil3 tbsp

Perilla oil1 tbsp

Soy sauce2 tbsp

Honey1 tbsp

Black peppera pinch

Salt2 pinches

Cherry tomatoes12

Mixed lettucean appropriate amount

Buckwheat noodles3 servings

Instructions

Peel the tomatoes, remove the stems, and slice them thinly, excluding the core.

Place the sliced tomatoes along with their juices onto a large plate.

Cut the chives into approximately 1cm pieces and add them to the plate with the tomatoes.

Crush the 2 garlic cloves and add them to the plate.

Add 3 tbsp of olive oil to the plate.

Add 2 tbsp of soy sauce to the plate.

Add 1 tbsp of honey to the plate.

Add 1 tbsp of perilla oil to the plate.

Bring a pot of water to a boil and cook the 3 servings of buckwheat noodles.

⏱️ 4m 0s

Rinse the cooked buckwheat noodles in cold water.

Cut the mixed lettuce and cherry tomatoes into bite-sized pieces.

Remove most of the seeds from the chili pepper and chop it into small pieces.

Season the prepared sauce with one or two pinches of salt and black pepper.

Spread the prepared mixed lettuce on a plate.

Drizzle the prepared sauce over the lettuce.

Place the cooked buckwheat noodles on top of the sauce-covered lettuce.