Perilla Leaf Buckwheat Makguksu (buckwheat noodles with perilla leaves) recipe - ingredients, nutrition and when to eat it
This dish pairs cooked buckwheat noodles with perilla leaves and a tangy sauce. The buckwheat’s mild flavor, fragrant perilla, and bright sauce come together…
This dish pairs cooked buckwheat noodles with perilla leaves and a tangy sauce. The buckwheat’s mild flavor, fragrant perilla, and bright sauce come together in a light lunch that’s especially nice in spring and summer.
Noodles · 15 minutes to cook
Nutrition (per 279g serving): 348.6 kcal · protein 9.4g · carbohydrate 61.3g · fat 7g · sodium 1116mg
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: Rinse the noodles in cold water and drain them well so the sauce doesn’t get watery.
Tips: Slice the perilla leaves just before serving to keep their fresh aroma.
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Ingredients (1 serving)
- Cooked buckwheat noodles — 180 g
- Perilla leaves — 6 sheet
- Gochujang (Korean chili paste) — 1 Tbsp
- Vinegar — 1 Tbsp
- Soy sauce — 0.5 Tbsp
- Sugar — 1 tsp
- Sesame oil — 1 tsp
- Sesame seeds — 1 tsp
- Cucumber — 0.3 pc