Korean Perilla Oil Noodles (Mat-Guksu)
Ingredients
Soba Noodles & Fresh Ingredients
- 200 grams Buckwheat Noodles (Soba Noodles)
- 2 stalks Green Onion
- 2 Cheongyang Chili Pepper (or 1 Jalapeno Pepper) (Take the seeds out!)
- Drizzle of Perilla Oil
Seaweed & Sesame Seed Topping
- 2 Sheets of Dried Seaweed (Gim) (aka Nori Sheets)
- 4 Tablespoons Sesame Seeds
Soba Sauce #1 (Preferred)
- 2 Tablespoons Soy Sauce
- 1 Tablespoon Tsuyu Sauce (Japanese Sauce used for Soba & Tempura Sauce)
Soba Sauce #2 (Alternative)
- 2 Tablespoons Soy Sauce
- 1 Tablespoon Oligodang Syrup
- 2 teaspoons(!) Mirin
Instructions
Make Seaweed Topping
- Use your hands and rip-up 2 rectangular sheets of dried seaweed into smaller pieces. Place into a blender. Then add in Sesame Seeds (4 Tablespoons). Blend until you get a nice powder.
Make Noodle Sauce
- Mix Soy Sauce (2 Tablespoons) with Tsuyu Sauce (1 Tablespoon).
Prep Toppings
- Finely dice green onion stalks into thin slices.
- De-seed chili peppers and chop up into small pieces.
- Then finely mince ⅓ of onion. Place the onion pieces into a bowl of cold water, along with a few dashes of vinegar. Leave it to soak - so it can lose its harsh onion flavor.
Boil Noodles
- Bring a pot of water to boil. Add noodles in - follow package instructions for timing.
- Drain water and cool down completely. Shake the drainer and allow noodles to drip off any excess water.
- Drain onion pieces as well - set aside for use as topping.
Plate Noodles
- Place noodles into a bowl. Scoop on ~3 spoonfuls of the sauce onto noodles. Drizzle on some perilla oil.
- Garnish with seaweed & sesame mix. Followed by a few pinches of the minced onion, green onion slices and chopped chili peppers.
- Stir-well and enjoy!! Bon Appetit.