📝 About This Recipe
Originating from the mountainous Gangwon province of South Korea, Makguksu is a rustic, refreshing masterpiece that celebrates the earthy depth of buckwheat. This vibrant salad features chewy noodles tossed in a complex 'yangnyeom' sauce that perfectly balances spicy gochugaru, tangy vinegar, and a hint of sweet pear. Topped with crunchy vegetables and a splash of icy dongchimi broth, it’s a cooling summer staple that delivers a symphony of textures and bold, umami-rich flavors in every bite.
🥗 Ingredients
The Noodles
- 200 grams Dried Buckwheat Noodles (Memil-myeon) (Look for at least 30-50% buckwheat content for better texture)
The Spicy Sauce (Yangnyeom)
- 3 tablespoons Korean Red Chili Flakes (Gochugaru) (Fine grind is preferred for a smoother sauce)
- 2 tablespoons Soy Sauce (Jin-ganjang or regular all-purpose soy sauce)
- 2 tablespoons Rice Vinegar (Provides the essential bright tang)
- 1/4 cup Korean Pear or Fuji Apple (Grated, with juices included)
- 1 tablespoon Garlic (Minced very finely)
- 1 tablespoon Sugar (Adjust to taste)
- 1 tablespoon Gocthujang (Red Chili Paste) (Adds body and depth)
- 1 tablespoon Toasted Sesame Oil (For a nutty finish)
The Toppings and Broth
- 1/2 cup Dongchimi (Radish Water Kimchi) Broth (Chilled; substitute with beef or vegetable dashi if unavailable)
- 1/4 piece Cucumber (Julienned into matchsticks)
- 1/2 cup Korean Radish (Mu) (Thinly sliced and lightly pickled in vinegar and sugar)
- 1 Hard-boiled Egg (Halved)
- 1 sheet Gim (Roasted Seaweed) (Shredded or cut into thin strips)
- 1 teaspoon Toasted Sesame Seeds (Crushed slightly to release oils)
- 4 pieces Perilla Leaves (Thinly sliced (optional for herbal aroma))
👨🍳 Instructions
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1
In a medium mixing bowl, combine the gochugaru, soy sauce, rice vinegar, grated pear, minced garlic, sugar, gochujang, and sesame oil. Whisk thoroughly until the sugar is dissolved.
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2
Let the sauce rest in the refrigerator for at least 15-20 minutes. This allows the gochugaru to hydrate and the flavors to meld into a cohesive, savory paste.
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3
Prepare the toppings: Julienned the cucumber, slice the radish, and shred the seaweed. If you are pickling your own radish, toss the slices with a pinch of salt, sugar, and vinegar for 10 minutes, then squeeze out the excess liquid.
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4
Bring a large pot of water to a rolling boil. Do not add salt, as buckwheat noodles often contain salt already.
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5
Add the buckwheat noodles to the boiling water, stirring gently to prevent sticking. Cook according to package instructions (usually 4-6 minutes).
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6
While the noodles cook, keep a close eye on the pot. If the water starts to foam and boil over, add a splash of cold water to settle it down.
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7
Test a noodle for doneness; it should be chewy and firm (al dente), not mushy.
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8
Immediately drain the noodles and plunge them into a bowl of ice-cold water. This stops the cooking process and removes excess starch.
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9
Vigorously 'scrub' the noodles in the cold water with your hands. Rinse and repeat until the water runs clear and the noodles feel smooth and cold.
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10
Divide the noodles into two portions and form them into neat mounds or 'nests' by swirling them in your hand. Place each nest in a deep serving bowl.
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11
Pour 1/4 cup of the chilled Dongchimi broth around the base of the noodles in each bowl.
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12
Generously dollop the prepared spicy sauce over the center of the noodles.
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13
Arrange the cucumber, pickled radish, and perilla leaves on top. Crown each bowl with a boiled egg half.
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14
Garnish with a handful of shredded gim (seaweed) and a sprinkle of crushed toasted sesame seeds.
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15
Serve immediately. Instruct diners to mix everything thoroughly with chopsticks before eating, ensuring every strand is coated in the sauce and broth.
💡 Chef's Tips
For the best texture, use noodles with a high buckwheat content; they will be more fragrant but also more brittle, so handle with care. The secret to a 'restaurant-style' Makguksu is the icy broth; try freezing your Dongchimi broth for 30 minutes before serving until it is slightly slushy. Always 'wash' your noodles aggressively in cold water to remove starch; this prevents them from becoming gummy and ensures a clean mouthfeel. If the sauce is too spicy, add an extra tablespoon of grated pear or a drizzle of honey to balance the heat. Crush your sesame seeds between your palms or in a mortar and pestle just before serving to maximize their aromatic oils.
🍽️ Serving Suggestions
Pair with Korean Boiled Pork Belly (Bossam) for a classic combination of rich meat and refreshing noodles. Serve alongside crispy Mung Bean Pancakes (Bindae-tteok) to add a satisfying crunch to your meal. Offer extra rice vinegar and hot yellow mustard on the side so guests can customize the acidity and 'zing'. A chilled glass of Barley Tea (Boricha) or a light Korean lager complements the spicy and nutty notes perfectly. For a lighter meal, serve with a side of steamed Mandu (Korean dumplings).