Perilla Oil Makguksu

Name: Perilla Oil Makguksu
Total time: 10 min
Cuisine: Korean
Ingredients: Dried seaweed 4 sheets; Buckwheat noodles 200g; Brewed soy sauce 2 tbsp; Plum extract 1 tbsp; Perilla oil 2 tbsp; Whole sesame seeds To taste; Perilla leaves To taste; Chives To taste; Green onion To taste

A super simple perilla oil makguksu recipe that diabetics can enjoy without worrying about blood sugar.

KoreanNoodles

⏱️ 10 min total📝 7 steps

🍳 Start Cooking

What You'll Need

Dried seaweed4 sheets

Buckwheat noodles200g

Brewed soy sauce2 tbsp

Plum extract1 tbsp

Perilla oil2 tbsp

Whole sesame seedsTo taste

Perilla leavesTo taste

ChivesTo taste

Green onionTo taste

Instructions

Toast the dried seaweed in a pan on both sides, place it in a plastic bag to crush it finely, and thinly slice the perilla leaves, chives, and green onion.

Boil water in a pot, add the buckwheat noodles, stir once, and boil for 5 minutes.

⏱️ 5m 0s

Turn off the heat and let it steam for 5 minutes with the lid on.

⏱️ 5m 0s

Mix the brewed soy sauce, plum extract, and perilla oil in a bowl to make the sauce.

Rinse the cooked buckwheat noodles in cold water and drain them in a colander.

Toss the drained buckwheat noodles evenly in the sauce.

Top the mixed buckwheat noodles with the crushed seaweed, sliced vegetables, and whole sesame seeds to finish.