Korean Perilla Oil Buckwheat Noodles (Deulgireum Makguksu) with Gamjajeon

Ingredients

• 2 Unsalted roasted gim or nori sheets (Rectangular kimbap-style sheets; do not use salted snack seaweed)
• 4 tbsp Sesame seeds (Toast if not already toasted)
• 2 tbsp Soy sauce (Used for sauce option 1; sauce option 2 replaces this with the listed alternative ingredients)
• 1 tbsp Tsuyu sauce (Japanese noodle dipping sauce; preferred sauce option in the video)
• 2 tbsp Soy sauce (For sauce option 2, used instead of the tsuyu sauce option)
• 1 tbsp Oligodang syrup (Sauce option 2; do not substitute honey according to the video)
• 2 tsp Mirin (Sauce option 2)
• 2 Green onions (Finely chopped)
• 2 Cheongyang chili peppers (Seeded and finely diced; optional)
• Red chili pepper (Finely diced; quantity not stated)
• 0.5 Onion (Finely diced; optional garnish and flavoring)
• 200 g Buckwheat noodles (About one quarter-size portion; source also describes them as memil guksu or soba noodles)
• Cold water (For cooking, cooling, and rinsing noodles; amount not stated)
• Vinegar (A few splashes, for the cold-water soak; amount not stated)
• Toasted perilla oil (Drizzle a good amount over the finished noodles; quantity not stated)
• 4 Potatoes (Medium potatoes, each about the size of the cook’s palm; alternatively use 2 large Idaho potatoes)
• 0.5 Onion (Grated for the potato pancakes)
• Cheongyang chili pepper (Diced; optional, for color and heat)
• 1 tsp Salt (The pancakes are intentionally under-seasoned because they are dipped in soy sauce)
• 1 cup Potato starch powder (Add in two half-cup additions)
• Cooking oil (A good amount for frying the potato pancakes; quantity not stated)

Steps

1. 1

   Break or cut the two unsalted roasted gim or nori sheets into smaller pieces and place them in a blender. Add the sesame seeds and blend until the seaweed and seeds become a fine, dark, nutty-smelling powder.

2. 2

   Prepare the noodle sauce using one of the two options. Preferred option: mix 2 tablespoons soy sauce with 1 tablespoon tsuyu sauce. Alternative option: mix 2 tablespoons soy sauce, 1 tablespoon oligodang syrup, and 2 teaspoons mirin. The video says not to use honey in the alternative.

3. 3

   Finely chop the green onions. Seed and finely dice the Cheongyang and red chili peppers. Finely dice the optional half onion.

4. 4

   Bring a pot of water to a boil. Add the buckwheat noodles. When foam rises, pour in a little cold water to bring the boil down; repeat this approximately three times. Taste the noodles before removing them to confirm they are cooked through.

5. 5

   Transfer the cooked noodles to cold water with a few splashes of vinegar. Mix them with your hands to remove the starch water, then lift and shake them so excess water drains away.

6. 6

   Place the noodles in a serving bowl, twirling them into a neat mound. Add two to three spoonfuls of the prepared noodle sauce and mix until incorporated; reserve the rest to add later if needed.

7. 7

   Top the noodles with the seaweed-sesame powder, chopped green onions, diced chili peppers, and a little of the diced onion. Finish with a generous drizzle of toasted perilla oil.

8. 8

   For the optional gamjajeon, place the potatoes in water while peeling the remaining potatoes so they do not discolor.

9. 9

   Grate the potatoes by hand rather than blending them, preserving their texture. Grate half an onion into the potato mixture, then chop the remaining potato ends into small bite-sized pieces and add them back. Stir in the optional diced Cheongyang chili pepper.

10. 10

    Season the potato mixture with 1 teaspoon salt. Stir in half of the potato starch powder, then add the remaining half and mix until the mixture thickens to a workable pancake batter.

11. 11

    Heat a frying pan with a good amount of oil. Spoon the potato mixture into the pan without making each pancake too large, and fry until the underside is browned and the pancake holds together.

12. 12

    Flip the pancakes and cook the other side until browned. The finished pancakes should be crispy and crunchy outside but soft and slightly chewy in the center. Let them cool briefly before eating, and serve with soy sauce for dipping.

Notes

The source does not specify exact noodle boiling time, frying temperature, pancake count, or the amount of perilla oil and cooking oil. The noodle sauce options are alternatives rather than ingredients to combine. The video recommends unsalted kimbap-style seaweed, not salted snack seaweed.

Nutrition per serving

• main
• Korean
• vegetarian
• noodles
• buckwheat
• perilla oil
• quick meal
• potato pancakes