Makguksu is a famous classic Korean summer special dish. It’s made with buckwheat noodles, vegetables and a refreshing chilled broth.
First need to have this Ingredients, mentioned below.
- Buckwheat noodles: Made from gluten-free buckwheat flour, known for its nutty flavor and chewy texture.
- Vegetables: Veggies to include are cucumbers, carrots, cabbage, and kimchi.
- Broth: Chilled broth, often from beef, chicken, or fish.
- Toppings: Sesame oil, mustard, and gochujang (Korean chili paste) are common choices.
- First Cook buckwheat noodles as per the package instructions.
- Mix vegetable broth, soy sauce, sesame oil, mustard, and black pepper in a bowl.
- Rinse and drain the noodles with cold water, then toss them in the dressing.
- Add chopped cucumber, carrots, cabbage, and kimchi; toss to combine.
- Serve immediately.
- To add spice, increase gochujang in the dressing.
- For more flavor, use homemade beef, chicken, or fish broth.
- If kimchi is unavailable, consider other pickled vegetables like sauerkraut or pickles.
- Customize with additional veggies like bell peppers, mushrooms, or onions.
Variations
Jaengban-guksu: Ingredients mixed on a large platter. Dongchimi-guksu: Served with dongchimi-based broth.
Haemul-guksu: Includes seafood like shrimp, squid, and mussels.
In conclusion, Makguksu is a delightful Korean noodle salad perfect for summer, easily tailored to your preferences. It offers a unique culinary experience worth trying.
