Jungkook's Makguksu

 

Hi blog, it's been way too long. Perhaps my longest hiatus yet. It's a lot of things. In an age where everyone is an expert, I've been feeling that there's nothing that I could continue to contribute. I also rarely cook nowadays, and I have to be honest that I haven't eaten anything too inspiring in New York recently. So sometimes it really is back to the basics. Simpler is better. And that's why I have to thank Jungkook for selflessly sharing this recipe with us.

It takes less than 10 minutes to make, it's flavorful, and it's delicious by itself or with a side of kimchi, fried egg, or dumplings. It's been my go-to and my crowd pleaser. And now I will share my version with you. 

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Jungkook's Makguksu (serves 1-2)

2 bundles buckwheat noodles
4 tbsp perilla seed oil 
2 tbsp buckwheat noodle water (from after boiling the buckwheat noodles) 
2 tbsp Cham sauce*
2 tsp Kewpie mayo
1 tsp sesame seeds
1/4 tsp Buldak hot sauce
seaweed 

* if you can't find Cham sauce, mix together 2 tbsp rice vinegar, 1 tbsp soy sauce, and 1 tsp sugar

1. in a small - medium pot, boil buckwheat noodles according to instructions on the packaging 
2. in a medium mixing bowl / large bowl, mis together perilla seed oil, Cham sauce, Kewpie mayo, sesame seeds, and Buldak hot sauce. set aside 
3. spoon 2 tbsp of buckwheat noodle water into the sauce bowl, mix well 
4. drain noodles and run thoroughly under cold water 
5. mix noodles into sauce 
6. top with seaweed to serve

optional: add an egg yolk like Jungkook! (I've been forgoing the egg yolk and using the buckwheat noodle water as thickener)