Makguksu will cool you down!

Makguksu (Buckwheat Noodles)

Makguksu and hot summer go together like hot chocolate and cold winter.This rainbow-hued dishis the classic bibimbap's cold noodle sibling, replacing rice with noodles and using crunchy vegetables to create a refreshing cold noodle salad. Buckwheat is so effective in cooling your body.


✔ How to make it


- 3 cups cooked buckwheat or green tea noodles 
(substitution: vermicelli rice noodles without potato starch), rinsed under cold water, drained

- 1 cup julienned cucumber (English, kirby, or Persian)

- 1 cup julienned carrot

- ½ cup julienned red bell pepper

- ½ cup julienned yellow bell pepper

- 1 cup radish sprouts or thinly sliced romaine lettuce

- 1 cup julienned Asian pear or apple, such as Fuji 
or Brisbane

- ½ cup shredded cooked chicken or king crab legs or cooked shrimp (optional)

- 2 soft-boiled eggs, halved (optional)

Spicy Sauce:

- ¼ cup fish sauce

- ½ cup rice vinegar or cider vinegar

- ½ cup granulated or brown sugar or preferred sweetener (e.g., pure maple syrup or agave nectar)

- Fresh lime juice

- 2 green onions, chopped

- ½ cup chopped fresh cilantro, mint, or Thai basil (optional)

Gochujang Vinaigrette:

- ½ cup gochujang

- ½ cup rice vinegar or cider vinegar

- 1 ½ tbsp fresh lemon juice

- 1 tbsp minced garlic

- 1 tbsp minced green onion

- 1 tbsp toasted sesame seeds, plus more for garnish


For gochujang vinaigrette:

Place all the ingredients in a small bowl; stir well to combine, incorporating the gochujang by pressing with the back of a spoon against the side of the bowl. The consistency should be similar to that of a thick syrup. Can be stored, in an airtight container, in the refrigerator for up to 2 weeks. Gochujang absorbs liquid, so it may thicken over time; simply stir in some warm water or fresh lemon juice to loosen it up.

For spicy sauce:

Combine the ingredients for each sauce in a bowl and mix just until blended.

For noodles and vegetables:

Arrange the cooked noodles in the center of a large serving dish and place the julienned vegetables, Asian pears, radish sprouts, and roasted chicken or seafood, if using, around the noodles. Alternatively, arrange the noodles, vegetables, and protein in individual bowls big enough for guests to mix on their own. Mix the noodles with the sauce of your choice just before serving. Top the noodles with halved soft-boiled eggs.

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