Perilla Oil Buckwheat Noodles

Slice the onion and green onion, put them in a pan, and grill them until slightly charred to bring out a savory sweetness.

In the same pan used for the vegetables, grill the anchovies, dried filefish, and shrimp until fragrant.

Pour water into a pot to boil the vegetables and seafood, and let them soak in cold water for 20 minutes.

Turn on the heat, add kelp, and boil over high heat for about 10 minutes.

Remove the kelp beforehand and continue to simmer over medium-low heat for 20 minutes.

Strain the rich broth through a cloth, squeeze it well, and prepare 2 cups.

Boil the mirin and cheongju first to evaporate the alcohol, then add an equal amount of jin-ganjang and broth.

Add sugar to taste, stir well, and boil for about 5 minutes.

Turn off the heat and add the bonito flakes.

Let it cool down and store it in a glass bottle to complete the fish sauce.

In a pan with plenty of oil, quickly stir-fry the sliced perilla leaves over high heat.

Boil the buckwheat noodles for about 5 minutes, then rinse them thoroughly in cold water.

Drain the water, place in a bowl, and add three tablespoons of fish sauce and two tablespoons of perilla oil.

Top with the fried perilla leaves or seaweed flakes, and sprinkle generously with roasted perilla seed powder and sesame seed powder.