Photograph of the finished Makguksu

Korea · Mì kiều mạch trộn lạnh Makguksu

Makguksu

35 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Buckwheat flour Buckwheat flour 1.1 lb
  • Photograph of Korean chili paste (gochujang) Korean chili paste (gochujang) 3.5 oz
  • Photograph of Cucumber Cucumber 2
  • Photograph of Kimchi Kimchi 8.5 oz
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Rice vinegar Rice vinegar ⅓ cup
  • Photograph of Sesame oil Sesame oil 2 ⅔ tbsp
  • Photograph of Sugar Sugar 1.7 oz

Method

  1. 1 Prepare the dressing: mix gochujang chili paste, vinegar, sugar, and sesame oil, then refrigerate until thickened.
  2. 2 Boil the buckwheat noodles for the correct amount of time, then rinse with cold water and gently rub to remove the slime.
  3. 3 Soak the noodles in ice water for 1 minute to make them firm and chewy.
  4. 4 Slice the cucumber into strips, chop the kimchi into small pieces, and squeeze out the excess water.
  5. 5 Mix the noodles with the sauce using chopsticks until well combined, then arrange cucumber, kimchi, and half a boiled egg on top.
Start cooking