1
Pour 1 liter of water into a pot and add the broth pack, dried dipori, dried shrimp, dried mussels, green onion, and onion to make a seafood broth.
⏱️ 20m 0s
Perilla Oil Makguksu
A perilla oil buckwheat noodle recipe with a rich seafood aroma and deep flavor, recreating the secret of a famous Sokcho restaurant.
KoreanNoodles
⏱️ 28 min total📝 8 steps
What You'll Need
Broth pack2 packs
Dried dipori (dried sardines)20g
Dried shrimp20g
Dried mussels20g
Green onion1 stalk
Onion1 small
Buckwheat noodles3 servings (450g)
Soup soy sauce1/2 cup
Cooking wine3 tbsp
Oyster sauce2 tbsp
Chicken stock1 tbsp
Sugar1/2 cup
Minced garlic2 tbsp
Perilla oil4 tbsp
Perilla seed powder80g
Instructions
2
Strain the solids out of the finished seafood broth and set it aside in a bowl.
3
In a bowl, combine 1/2 cup of soup soy sauce, 3 tbsp of cooking wine, 2 tbsp of oyster sauce, 1 tbsp of chicken stock, 1/2 cup of sugar, and 2 tbsp of minced garlic, then stir well to make the seasoned soy sauce.
4
Place 80g of perilla seed powder instead of sesame seeds into a food processor and crush it slightly.
5
Boil a generous amount of water in a pot and cook the buckwheat noodles.
⏱️ 3m 0s6
Rinse the cooked buckwheat noodles in cold water to completely remove the starch and drain well.
⏱️ 5m 0s7
Place the buckwheat noodles in a bowl, add 4 tbsp of seafood broth, 4 tbsp of seasoned soy sauce, and 4 tbsp of perilla oil, then mix evenly.
8
Finish by sprinkling generously with the crushed perilla seed powder.