📝 About This Recipe
Hailing from the mountainous Gangwon province of South Korea, Mak-guksu is the ultimate refreshing summer dish defined by its 'rustic' charm and nutty buckwheat flavor. Unlike its refined cousin Naengmyeon, this dish features a bold, vibrant gochujang-based sauce and a medley of crisp, fresh vegetables that provide a delightful crunch. It is a perfect balance of spicy, sweet, and tangy notes, served ice-cold to revitalize the senses on a warm day.
🥗 Ingredients
The Noodles
- 200 grams Dried Buckwheat Noodles (Memil-guksu) (look for at least 30-50% buckwheat content for best texture)
The Signature Sauce
- 3 tablespoons Gochujang (Korean Red Chili Paste)
- 1 tablespoon Gochugaru (Korean Red Chili Flakes) (fine powder preferred)
- 2 tablespoons Soy Sauce (regular all-purpose)
- 3 tablespoons Rice Vinegar (apple cider vinegar also works well)
- 2 tablespoons Sugar (adjust to taste)
- 1/4 piece Korean Pear (grated into a pulp)
- 1 tablespoon Garlic (minced very finely)
- 1 tablespoon Toasted Sesame Oil (high quality for aroma)
Toppings and Garnish
- 1/2 cup English Cucumber (julienned into matchsticks)
- 4-5 slices Pickled Radish (Ssam-mu) (cut into strips)
- 1 piece Hard-boiled Egg (halved)
- 1 sheet Gim (Roasted Seaweed) (shredded into thin strips)
- 1 teaspoon Toasted Sesame Seeds (crushed slightly)
- 1/2 cup Dongchimi (Radish Water Kimchi) Broth (optional, for a wetter consistency)
👨🍳 Instructions
-
1
Prepare the sauce first to allow the flavors to meld. In a medium mixing bowl, combine the gochujang, gochugaru, soy sauce, rice vinegar, sugar, grated Korean pear, minced garlic, and sesame oil.
-
2
Whisk the sauce vigorously until the sugar is completely dissolved. Cover and refrigerate for at least 20 minutes (or overnight) to let the heat of the chili flakes mellow out.
-
3
Prepare your garnishes: julienne the cucumber and pickled radish into uniform matchsticks. Shred the roasted seaweed into fine ribbons using kitchen shears.
-
4
Bring a large pot of water to a rolling boil. Do not add salt, as buckwheat noodles often contain salt already.
-
5
Add the buckwheat noodles to the boiling water, spreading them out to prevent sticking. Stir gently with chopsticks.
-
6
Cook for 4-5 minutes (check package instructions). When the water foams up and threatens to boil over, pour in half a cup of cold water to stabilize the temperature; repeat this once more during cooking.
-
7
Test a noodle for doneness—it should be chewy and firm (al dente), not mushy. Immediately drain the noodles in a colander.
-
8
This is the most crucial step: rinse the noodles under cold running water. Scrub them vigorously between your hands as if you are washing clothes to remove excess starch. This ensures a clean, non-sticky texture.
-
9
Perform a final rinse in a bowl of ice water to shock the noodles, making them extra springy and cold. Drain thoroughly and divide into two neat mounds.
-
10
Place each mound of noodles into a large, chilled serving bowl.
-
11
Pour half of the prepared sauce over each bowl of noodles. If you prefer a 'mul' (watery) style, add 1/4 cup of cold Dongchimi broth or beef broth around the edges.
-
12
Arrange the cucumber, pickled radish, and shredded seaweed on top of the noodles. Place half a hard-boiled egg on the very top.
-
13
Sprinkle generously with crushed toasted sesame seeds and serve immediately while ice-cold.
💡 Chef's Tips
The secret to authentic Mak-guksu is the 'starch wash'—don't be afraid to be firm when rinsing the noodles to achieve that signature slippery texture. If you can't find Korean pear, a grated Fuji apple is an excellent substitute for natural sweetness and enzyme breakdown. For an extra kick, add a teaspoon of hot yellow mustard paste to the sauce just before serving. Always serve in chilled stainless steel bowls if possible to keep the temperature low throughout the meal. Crushing the sesame seeds between your fingers as you sprinkle them releases significantly more aromatic oils than using whole seeds.
🍽️ Serving Suggestions
Pair with Suyuk (boiled pork belly) slices for a classic protein balance. Serve alongside crispy Korean potato pancakes (Gamja-jeon) to contrast the cold noodles with warm, savory flavors. A glass of chilled Makgeolli (Korean rice wine) complements the rustic buckwheat notes perfectly. Provide extra vinegar and sugar on the table so guests can customize the tanginess to their liking. Include a side of Baechu-kimchi or Kkakdugi for an extra fermented crunch.