Spicy Perilla Oil Makguksu (Kim Jae-joong’s Recipe)
A Perfect Harmony of Savory and Spicy! Kim Jae-joong’s Style Perilla Oil Makguksu
Easily recreate Kim Jae-joong’s popular spicy perilla oil makguksu, featured on the TV show ‘Pyeonstorange’, right in your own kitchen. The fragrant richness of perilla oil combined with a tangy and sweet gochujang sauce creates a delightful dish, perfect for when you lack appetite. While you might initially find the perilla oil flavor unique, one bite is sure to have you hooked. Adjust the amount of perilla oil to your preference to reduce any potential richness and enhance the savory notes for a makguksu that everyone can enjoy. Get ready to make this special noodle dish that is both delicious and satisfying.
Main Ingredients- Buckwheat noodles for 2 servings (can be substituted with somen)
Spicy and Sweet Sauce- 3 Tbsp Gochujang paste (Korean chili paste)
- 3 Tbsp Perilla oil (adjust to taste)
- 1.5 Tbsp Sugar
Abundant Toppings- 10 Perilla leaves
- 2 handfuls of shredded Gim (seaweed)
- 1 sheet of well-fermented Kimchi
- Pork belly slices (thinly cut, ‘daepae samgyeopsal’) as desired
- 3 Tbsp Gochujang paste (Korean chili paste)
- 3 Tbsp Perilla oil (adjust to taste)
- 1.5 Tbsp Sugar
Abundant Toppings- 10 Perilla leaves
- 2 handfuls of shredded Gim (seaweed)
- 1 sheet of well-fermented Kimchi
- Pork belly slices (thinly cut, ‘daepae samgyeopsal’) as desired
Cooking Instructions
Step 1
In a large bowl, combine 3 Tbsp of gochujang paste, 3 Tbsp of perilla oil, and 1.5 Tbsp of sugar. Whisk well until the sugar is dissolved, creating a delicious sauce. Feel free to adjust the amount of perilla oil to suit your taste for an even better flavor profile.
Step 2
Thinly slice the washed perilla leaves into strips. Finely chop the kimchi into bite-sized pieces. These will add a fresh and zesty contrast to the dish.
Step 3
Pan-fry the thinly sliced pork belly slices until they are golden brown and slightly crispy. Drain off any excess fat. Cut them into manageable pieces for topping the noodles. Crispy pork belly adds a wonderful texture.
Step 4
Bring a pot of water to a rolling boil. Add the buckwheat noodles (or somen) and cook for about 4-5 minutes, or until al dente. Immediately drain the noodles and rinse them thoroughly under cold running water to remove excess starch and achieve a springy texture. Drain them well.
Step 5
Place the drained noodles into the bowl with the prepared sauce. Gently toss the noodles with the sauce, ensuring that every strand is evenly coated for maximum flavor.
Step 6
Transfer the sauced noodles to a serving bowl. Generously top with the julienned perilla leaves, chopped kimchi, crispy pork belly slices, and a plentiful amount of shredded gim. Your delicious Kim Jae-joong style spicy perilla oil makguksu is now ready to be enjoyed!
