IllustrationMak-guksu (Buckwheat Noodles)
Buckwheat noodles tossed cold with a sauce and vegetables.
Cold soups & noodles · serves 4
How many servings?
How to make it
- 1
Prep
• Boil the buckwheat noodles and rinse them thoroughly in cold water. / • Julienne the cucumber. / • Halve the boiled egg.
- 2
Mix the gochujang, gochugaru, soy sauce, vinegar, and sugar into a sauce.
- 3
Drain the boiled buckwheat noodles.
- 4
Add the sauce and dongchimi brine to the noodles and toss.
- 5
Top with the cucumber, the boiled egg, and sesame seeds.
No coming back
Things that actually went wrong over 20 years in a kitchen.
- Overboiled buckwheat noodles break apart easily.
- Adding a lot of dongchimi brine at once thins the sauce.
You can fix this
If it hasn't burned or stuck to the pan, it can still be fixed.
- If the broth is too salty, add cold water or more ice. The ice thins it further as it melts, so it should taste slightly salty when you serve it.
Storage
The sauce keeps 5 days refrigerated. Use the noodles right after boiling.
thebobkim.com/en/recipe/k020 · BOBKIM
If this one looks like too much work
Sobann makes a meal kit for this too
Sobann (Sobann) is the chef's own kitchen. Look at this week's menu and cook it yourself, or just order it there.
Delivery covers the same area as catering — Around Washington — DC, Virginia, Maryland. The menu changes weekly.