Golden Recipe for Perilla Oil Makguksu with Fish Sauce (어간장)
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A refreshing and fragrant Perilla Oil Makguksu (들기름막국수) made with homemade umami-rich fish sauce (어간장) and nutty perilla oil (들기름).
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This is a cool and fragrant Deulgireum Makguksu, perfected with umami-rich homemade Korean fish sauce and nutty perilla oil.
📝 Editor's Notes
The Deulgireum Makguksu we're introducing today is a super simple recipe that can be prepared wonderfully in just 5 minutes with buckwheat noodles, perilla leaves, Korean fish sauce (eogan-jang), and perilla oil (deulgireum).
The combination of nutty perilla oil and fragrant perilla leaves is outstanding, and the deep umami flavor from homemade Korean fish sauce makes it so delicious you'll want more than one bowl.
It's an excellent dish to stimulate your appetite on hot summer days, or as a light meal or late-night snack.
With simple ingredients and an uncomplicated cooking process, even novice cooks can enjoy this dish successfully.
🛒 Ingredient Tips
For buckwheat noodles, commercially available dried noodles are fine, but it's best to choose a product with a high buckwheat content if possible.
This allows you to better experience the unique flavor and chewiness of buckwheat.
For perilla leaves (kkaetnip), it's important to choose fresh, vibrant green ones.
Select clean leaves without any wilting or yellow discoloration.
Since their unique aroma is strong, use a moderate amount to avoid overpowering other ingredients.
For perilla oil (deulgireum), make sure to use roasted perilla oil, not raw, for a rich nutty aroma.
Sesame oil is also good, but perilla oil is key to this dish, so prepare good quality perilla oil.
While using homemade Korean fish sauce (eogan-jang) deepens the umami significantly, commercial Korean fish sauce or soup soy sauce can also be used.
🔄 Substitution Guide
If you don't have Korean fish sauce (eogan-jang), you can achieve a similar umami flavor by mixing 2 tablespoons of Korean soup soy sauce (guk-ganjang) with 1 tablespoon of fish sauce.
Using only soup soy sauce might result in a slightly less deep flavor, so adding a small amount of fish sauce is recommended.
If you don't have perilla leaves (kkaetnip), you can use dried seaweed (gim-garu) for a nutty taste, but you won't get the unique fragrance of perilla.
If perilla leaves are unavailable or disliked, finely chopped chives or green onions can also be used.
While ground perilla seeds and ground sesame seeds are crucial for the nuttiness of this dish and ideally should not be substituted, if you don't have them, you can use crushed roasted peanuts or other nut powders.
However, the taste and aroma may differ slightly.
🥘 Ingredients
👨🍳 Cooking Points
There are two crucial cooking points for this recipe.
First, stir-frying the perilla leaves.
Perilla leaves (kkaetnip) should be stir-fried quickly over high heat to preserve their aroma and maintain a crisp texture.
Stir-fry them rapidly for less than a minute in a generously oiled pan over high heat.
Once they release their oil, immediately turn off the heat and spread them on parchment paper to cool.
This will make the perilla leaves crispy and nutty, perfect for a garnish.
Second, cooking the buckwheat noodles.
Buckwheat noodles should be boiled for about 5 minutes, then rinsed vigorously in cold water to achieve a chewy texture and prevent them from getting soggy.
By following these two points, you can make delicious Deulgireum Makguksu without fail.
👨🍳 Directions
Julienne the perilla leaves and quickly stir-fry them in a generously oiled pan over high heat.
Stir continuously to prevent burning. Once the perilla leaves release their oil, turn off the heat and spread them on parchment paper to cool.
Boil the buckwheat noodles for about 5 minutes, then rinse vigorously under cold water, squeezing out excess water.
Place the buckwheat noodles in a bowl, then drizzle with 3 tablespoons of Korean fish sauce (eogan-jang) and 2 tablespoons of perilla oil (deulgireum).
Generously sprinkle with roasted ground perilla seeds and roasted ground sesame seeds to finish.
💡 Tips
When stir-fried in oil, perilla leaves can be enjoyed as a nutty garnish instead of dried seaweed.
After boiling, rinsing buckwheat noodles vigorously in cold water makes them chewier and prevents them from getting soggy.
📦 Storage & Reuse
This Deulgireum Makguksu is best enjoyed immediately after preparation.
This is because the noodles can easily get soggy, and the stir-fried perilla leaves may lose their crispness.
If you have any leftover ingredients, store uncooked noodles sealed in the refrigerator.
The stir-fried perilla leaves can be stored in an airtight container in the refrigerator for 2-3 days.
It's recommended to prepare the sauce in advance and mix it with the noodles and garnish just before serving.
Leftover stir-fried perilla leaves can also be used as a side dish for rice or added to rice balls for another delicious treat.
🥢 Who This Is For
This Deulgireum Makguksu is perfect for when you want a light and refreshing meal, or as a special treat on a summer day when your appetite is low.
It makes an excellent accompaniment to a cool beer or makgeolli (rice wine).
It also pairs well with meat dishes, or can be served with simple fried dishes or jeon (Korean savory pancakes) to complete a hearty meal.
If you like spicy food, thinly sliced Cheongyang chili peppers (cheong-yang gochu) would also be a great addition.
🔥 Nutrition Info
One serving of this Deulgireum Makguksu (based on 100g of buckwheat noodles) is estimated to be around 450-500 kcal.
It will likely contain approximately 15g of protein, 30g of fat, and 40g of carbohydrates.
Buckwheat noodles are rich in rutin, which can help with vascular health.
Perilla leaves (kkaetnip) are rich in vitamins A and C, and iron, which are beneficial for boosting immunity and preventing anemia.
Perilla oil (deulgireum) is rich in omega-3 fatty acids, which positively impact cardiovascular health.
Overall, it can be considered a well-balanced meal with carbohydrates, fats, and proteins.
💬 Frequently Asked Questions
- Q. What ingredients do I need for Golden Recipe for Perilla Oil Makguksu with Fish Sauce (어간장)?
- Main ingredients include Buckwheat noodles, Perilla leaves (깻잎), Fish sauce (어간장), Perilla oil (들기름), Roasted ground perilla seeds. The key ingredients for this Perilla Oil Makguksu (들기름막국수) are buckwheat noodles and perilla leaves (깻잎). You can use commercially available dried buckwheat noodles, but freshly made raw buckwheat noodles will give you a chewier texture and a more fragrant flavor. Choosing products with a high buckwheat content is both healthier and more delicious. It's important to choose perilla leaves (깻잎) that are vibrant in color and not wilted. Rather than overly large or thick leaves, tender leaves of a moderate size will have a better texture and richer aroma when stir-fried. Enjoying them in summer, when they are in season, allows you to savor the freshest aroma of perilla leaves (깻잎).
- Q. What are the key tips for making Golden Recipe for Perilla Oil Makguksu with Fish Sauce (어간장)?
- There are two crucial cooking points in this recipe. First, it's important to stir-fry the perilla leaves (깻잎) quickly over high heat. You should stir-fry them over high heat in a generously oiled pan to prevent the perilla leaves (깻잎) from wilting too much and to maximize their nutty aroma. Stir continuously to prevent burning, and once the perilla leaves (깻잎) release their oil, immediately turn off the heat and let them cool. Second, vigorously rub and rinse the buckwheat noodles in cold water after boiling them. This process removes starch from the noodles, making them much chewier and less prone to getting soggy. After boiling for about 5 minutes, rinse them immediately in cold water and drain them completely. If you remember these two points, you'll be able to make delicious Perilla Oil Makguksu (들기름막국수) without fail.
- Q. How should I store leftover Golden Recipe for Perilla Oil Makguksu with Fish Sauce (어간장)?
- It's best to eat the finished Perilla Oil Makguksu (들기름막국수) immediately, as the noodles can easily get soggy. If there are any leftovers, it's recommended to store the noodles and sauce separately. Drained buckwheat noodles can be stored in an airtight container in the refrigerator for about a day, but their texture may change significantly. The perilla leaf (깻잎) topping can be stored in an airtight container in the refrigerator for about 2-3 days. Leftover perilla leaf (깻잎) topping can be used in bibimbap or other noodle dishes, or it's delicious mixed with warm rice.
- Q. How many calories are in Golden Recipe for Perilla Oil Makguksu with Fish Sauce (어간장)?
- This Perilla Oil Makguksu (들기름막국수) is estimated to be around 450-550 kcal per serving. This can vary depending on the amount of buckwheat noodles, perilla oil (들기름), and fish sauce (어간장) used. It is estimated to contain approximately 60-70g of carbohydrates, 10-15g of protein, and 20-30g of fat. Buckwheat is rich in a compound called rutin, which can help promote vascular health, and perilla leaves (깻잎) are abundant in vitamins A and C, iron, and other nutrients, which are beneficial for boosting immunity and skin health. Perilla oil (들기름) is rich in omega-3 fatty acids, which can help prevent cardiovascular diseases, but since it has a high fat content, it's best to consume it in moderation.
- Q. Can I substitute ingredients in Golden Recipe for Perilla Oil Makguksu with Fish Sauce (어간장)?
- If you need to use other noodles instead of buckwheat noodles, sōmen or medium-thick wheat noodles are acceptable. However, the unique nutty aroma and chewiness of buckwheat noodles may be diminished. If you have a perilla leaf (깻잎) allergy or find them difficult to obtain, you can use shredded seaweed or stir-fried finely chopped chives as a topping. The taste will be slightly different, but you can still add a nutty flavor. If you don't have fish sauce (어간장), you can mix 2 tbsp of regular soy sauce with 1 tbsp of fish sauce (액젓) to achieve a similar umami flavor. You can omit both roasted ground perilla seeds and roasted ground sesame seeds, or use only one, but keep in mind that the nutty flavor may be reduced.
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