Deulkkae Makguksu Recipe

Toast and grind sesame

If your black sesame seeds are not already toasted, toast them in a dry skillet over medium heat for 2–3 minutes, shaking frequently, until fragrant. Let cool slightly. Place toasted black sesame seeds (and toasted white sesame if using) in a spice grinder or mortar and pestle and grind until a thick paste forms but still a little textured (about 30–60 seconds in a grinder).

Make sesame broth

Transfer the ground sesame to a bowl. Add 2 tsp neutral oil (or toasted sesame oil for stronger flavor), 1 tsp soy sauce, 1 tsp rice vinegar, 1 tsp sugar, and 1 tsp minced garlic. Stir to combine into a smooth paste, adding 2 tablespoons of water to loosen. Taste and add up to 1 cup cold water to reach a pourable broth consistency. Season with 1 tsp salt (adjust to taste). Chill in refrigerator while you cook the noodles; the broth should be cold or near-icy for serving.

Adjust texture

If the sesame broth is too thick, add more cold water 1 tablespoon at a time until it coats a spoon and can be ladled over noodles. Add ice cubes later to keep it very cold when assembling.

Bring 2 liters (about 8 cups) of water to a vigorous boil in a large pot. Add the buckwheat noodles and cook according to package directions until just al dente (typically 3–5 minutes for fresh makguksu or 4–6 minutes for soba). Stir occasionally to prevent sticking.

While noodles cook, prepare an ice bath with 4 cups cold water and ice cubes.

When noodles are cooked, quickly drain them in a colander and immediately transfer to the ice bath. Rinse and agitate with your hands to cool and stop cooking, washing away excess starch. Let sit 1 minute, then drain thoroughly. Shake off excess water and transfer to a bowl. Toss lightly with a few drops of neutral oil or 1/2 tsp sesame oil to prevent sticking (optional).

Julienne 1/2 cup cucumber and 1/4 cup Korean/Asian pear (or apple). Toss the cucumber and pear lightly with 1/4 tsp salt and let sit 5 minutes, then blot excess liquid with paper towel. This seasons them and removes extra moisture so the broth doesn't get diluted.

Thinly slice scallions and prepare any optional toppings: toast pine nuts or walnuts briefly in a dry pan, slice boiled egg, and lightly crush roasted seaweed if whole sheets are used.

Portion the cooled noodles into 4 serving bowls (about 2 oz/56 g dry noodles per serving; adjust if you prefer larger portions).

Ladle the chilled sesame broth over each bowl of noodles — about 1/4 cup to 1/3 cup per bowl to coat and flavor; add ice cubes to keep it cold if desired. Adjust amount by taste: some prefer more broth, some prefer noodles mostly coated.

Arrange toppings neatly over the noodles: julienned cucumber, pear, sliced scallions, toasted sesame seeds, crushed seaweed, and optional egg and nuts. Sprinkle a pinch (1/8–1/4 tsp) of gochugaru on each for a gentle heat if using.

Stir lightly at the table so sesame broth coats the noodles, and eat immediately. Provide extra soy sauce, vinegar, or sesame oil on the side for individual adjustment.