Bomdong Perilla Oil Makguksu (Buckwheat Noodles with Spring Cabbage) recipe - ingredients, nutrition and when to eat it
This makguksu is made with buckwheat noodles topped with fresh spring cabbage kimchi, then tossed with fragrant perilla oil and seaweed flakes.
This makguksu is made with buckwheat noodles topped with fresh spring cabbage kimchi, then tossed with fragrant perilla oil and seaweed flakes. It makes a lovely spring lunch or light dinner.
Noodles · 20 minutes to cook
Nutrition (per 293g serving): 423.1 kcal · protein 10.1g · carbohydrate 58.5g · fat 16.3g · sodium 504.7mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Spring cabbage wilts quickly, so toss it lightly with the seasoning while the noodles cook rather than letting it sit for long.
Tips: To preserve the aroma of the perilla oil, rinse the noodles well until cool, then drain them thoroughly.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Cooked buckwheat noodles — 1 serving
- Bomdong (spring cabbage) — 3 sheet
- Perilla oil — 1 Tbsp
- Crushed seaweed — 1 Tbsp
- Soy sauce — 1 tsp
- Vinegar — 1 tsp
- Garlic — 0.5 tsp
- Toasted sesame seeds — 1 tsp
- Sugar — 0.5 tsp