Makguksu (Korean Cold Buckwheat Noodles)
Making broth from scratch takes lots of ingredients and time, but with store-bought cold-noodle broth you can whip up this sweet, sour, and refreshing makguksu in no time.
Ingredients
Main
- Korean radish1 piece
- Store-bought cold-noodle broth2 packs
- Cucumber1/2
- Buckwheat noodles2 handfuls
- Boiled egg1
Radish Seasoning
- Salt0.3 tbsp
- Sugar0.7 tbsp
Seasoning Sauce
- Red pepper powder2 tbsp
- Sugar1 tbsp
- Vinegar1.5 tbsp
- Gochujang (Korean chili paste)1 tbsp
- Minced green onion1 tbsp
- Minced garlic1/2 tbsp
- Sesame oil1 tbsp
- Sesame seedsA little
Directions
- 1
Prepare the ingredients and seasonings. Main: 1 piece Korean radish, 2 packs store-bought cold-noodle broth, 1/2 cucumber, 2 handfuls buckwheat noodles, 1 boiled egg. Radish seasoning: 0.3 tbsp salt, 0.7 tbsp sugar. Sauce: 2 tbsp red pepper powder, 1 tbsp sugar, 1.5 tbsp vinegar, 1 tbsp gochujang, 1 tbsp minced green onion, 1/2 tbsp minced garlic, 1 tbsp sesame oil, a little sesame seeds.
- 2
Julienne the cucumber and cut the boiled egg in half.
- 3
Make a refreshing makguksu using store-bought cold-noodle broth.
- 4
Stir red pepper powder, sugar, vinegar, gochujang, minced green onion, minced garlic, and sesame oil into the cold-noodle broth to make the sauce, then chill it in the fridge. Slice the radish into thin rectangles and pickle in salt, sugar, and vinegar for about 30 minutes.
- 5
Boil the buckwheat noodles, rinse in cold water, and drain well.
- 6
Put the buckwheat noodles in a bowl and top with the pickled radish, cucumber, and egg.
- 7
Pour over the seasoned broth, sprinkle with sesame seeds, and finish. Add ice cubes for an even more refreshing bowl.
- 8
The refreshing makguksu is ready.