Makguksu (buckwheat noodles) recipe - ingredients, nutrition and when to eat it
Makguksu is made with buckwheat noodles in chilled, refreshing dongchimi broth. Add cucumber and pear for a crisp, gently sweet touch that suits a hot-day…
Makguksu is made with buckwheat noodles in chilled, refreshing dongchimi broth. Add cucumber and pear for a crisp, gently sweet touch that suits a hot-day lunch or a light dinner.
Noodles · 20 minutes to cook
Nutrition (per 609g serving): 355.6 kcal · protein 11.9g · carbohydrate 61g · fat 6.6g · sodium 1430.7mg
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: Rinse the noodles thoroughly in cold water so the broth stays clear and the noodles remain distinct.
Tips: Keep the dongchimi broth chilled until just before serving for extra freshness.
Tips: If the pear is very sweet, add just a few drops of vinegar to balance the broth.
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Ingredients (1 serving)
- Boiled buckwheat noodles — 180 g
- Dongchimi broth — 300 ml
- Cucumber — 0.5 pc
- Asian pear — 0.3 pc
- Egg — 0.5 pc
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp