Somyeon Jaengban Makguksu (Buckwheat Noodles in a Mixed Salad Bowl)
Enjoy the Taste of Jokbal-style Jaengban Makguksu at Home!
Missing the hearty and sweet-and-sour Jaengban Makguksu from your favorite jokbal (pig’s trotters) restaurant? Don’t worry if you only have somyeon (thin wheat noodles) on hand! This recipe captures the essence of jokbal restaurant’s Jaengban Makguksu, allowing you to enjoy a delicious bowl right at home. Perfect for those curious about the flavors or just craving a refreshing noodle dish!
Sauce Ingredients
- 3 Tbsp Gochugaru (Korean chili flakes) (add more for extra spiciness)
- 3 Tbsp Soy Sauce
- 2 Tbsp Vinegar
- 1/2 Tbsp Strong Mustard (or mustard paste if available, omit if not)
- 1 Tbsp Minced Garlic
- 3 Tbsp Sugar (adjust to your sweetness preference)
- 150-200ml Cider (or Sprite/7-Up for a sweet, fizzy touch; water can be substituted)
Main Ingredients
- 1 Cucumber (julienned)
- 1/6 head Cabbage (thinly sliced)
- 4 Lettuce leaves (torn into bite-sized pieces)
- 1 bunch Perilla leaves (Kkaennip) (thinly sliced)
- 1 can Whelks (drained and sliced)
- 1 Cucumber (julienned)
- 1/6 head Cabbage (thinly sliced)
- 4 Lettuce leaves (torn into bite-sized pieces)
- 1 bunch Perilla leaves (Kkaennip) (thinly sliced)
- 1 can Whelks (drained and sliced)
Cooking Instructions
Step 1
First, let’s prepare the vegetables that will add a delightful crunch to our Makguksu. Wash the cucumber, cabbage, lettuce, and perilla leaves thoroughly. Then, thinly julienne the cucumber and cabbage for a pleasing texture. Tear the lettuce leaves into bite-sized pieces. Thinly slice the perilla leaves. Feel free to incorporate other vegetables you have on hand, such as shredded carrots or radish, to make your Makguksu even more abundant and flavorful!
Step 2
Now, let’s prepare the chewy whelks. If you’re using canned whelks, drain the liquid and slice each whelk into manageable pieces, such as in half or thirds. Slicing them to a good size will ensure a satisfying chew in every bite.
Step 3
It’s time to make the signature sweet and tangy sauce that defines our Makguksu! In a bowl, combine the gochugaru, soy sauce, vinegar, strong mustard, minced garlic, and sugar. Pour in the cider (or your chosen liquid). Whisk everything together thoroughly until well combined and no lumps remain. Taste the sauce and adjust the levels of soy sauce, vinegar, and sugar to suit your personal preference for a perfectly balanced flavor.
Step 4
Finally, we’ll cook the somyeon noodles and assemble our delicious Makguksu. Bring a pot of water to a boil and cook the somyeon according to package directions. Once cooked, rinse the noodles under cold running water, gently rubbing them to remove excess starch. This step is crucial for maintaining their firm, chewy texture. Arrange the prepared vegetables and sliced whelks in a large serving bowl. Top with the rinsed somyeon noodles. Generously drizzle the prepared Makguksu sauce over everything. Mix well to combine all the ingredients, and voilà! You’ve created a fantastic Jokbal-style Jaengban Makguksu right in your own kitchen!
