Perilla
Makguksu
Experience absolute simplicity. Cold buckwheat memil strands coated in fragrant perilla lacquer under a snowcap of sesame and toasted seaweed.
The Masterclass Steps
Buckwheat Boiling
Boil high-buckwheat content memil noodles in high heat, stirring gently to prevent sticking. Cook strictly according to the package time.
Starch Shock & Drainage
Immediately wash and shock cooked noodles in ice-cold water, rubbing vigorously with hands to remove all surface starches. Drain completely to prevent dressing dilution.
Hydrophobic Coating
Toss the dry buckwheat noodles immediately in premium toasted cold-pressed perilla oil. This locks in the moisture and shields the starches. Fold in tsuyu or aged soy sauce for a deep savory base.
The Garnish Snowcap
Prepare the garnish by finely grinding toasted sesame seeds and crushing seasoned seaweed gim sheets into dust. Plate the noodles and coat generously with the powders, topped with fine green scallions.
The Masterpiece