Deulkkae Makguksu (v Available) Recipe

Cook the noodles

Bring a large pot of water to a rolling boil. Add the buckwheat noodles and cook according to package instructions until just al dente (usually 4–6 minutes). Stir occasionally to prevent sticking.

Reserve 1/2 cup of the hot cooking water, then drain the noodles in a colander and rinse thoroughly under cold running water to stop cooking and remove excess starch.

Transfer rinsed noodles to a bowl of iced water (or the 4 cups cold water) for 1–2 minutes to chill, then drain well. Divide noodles among serving bowls or one large chilled bowl.

Grind/prepare perilla seeds

If your toasted perilla seeds are whole, pulse them in a spice grinder or mortar and pestle until coarse to fine powder. Measure 4 tbs ground seeds.

Make the sauce

In a bowl, whisk together the ground perilla seeds, light soy sauce, rice vinegar, sesame oil, sugar, minced garlic, 4 tbs cold water, toasted sesame seeds and 1/2 tsp salt. Taste and adjust: add a little of the reserved hot cooking water (1–2 tbs at a time) if you want looser texture or to temper coldness. The sauce should be smooth, creamy and pourable but not watery.

If the sauce is too thick, thin with extra cold water or reserved noodle water. If too acidic, add a little more sugar. If you prefer a smoother emulsion, blitz briefly with an immersion blender or in a small food processor.

Prepare and season vegetables

Julienne the cucumber and carrot, thinly slice green onions and shred red cabbage. Blanch bean sprouts in boiling water for 30–45 seconds, drain and shock in ice water, then squeeze dry.

Lightly toss the blanched bean sprouts with a pinch of salt and a few drops of sesame oil. If using kimchi, drain excess liquid so it won't water down the dish.

Arrange the prepared vegetables attractively on top of the chilled noodles: cucumber, carrot, cabbage, bean sprouts, kimchi (if using) and scatter sliced green onion.

Pour the prepared perilla sauce over the assembled noodles and vegetables. Start with about half the sauce and toss gently; add more to taste. The noodles should be evenly coated but not swimming.

Garnish with toasted nori strips, extra crushed perilla seeds and a drizzle of scallion oil or sesame oil. Serve with a wedge of lime or lemon to squeeze over if desired.

If serving later, keep sauce and noodles separate and combine just before eating to preserve texture. Serve chilled.