Today, let’s make Perilla Oil Noodles, one of the easiest Korean noodle dishes of all time. It’s a kind of bibim guksu (Korean mixed noodles), but unlike other Korean mixed noodles, it is made with a lot of perilla oil, so it’s healthy, fragrant, and absolutely delicious. It comes together quickly, and it’s quite similar to pasta salad, so it will be a perfect dish for hot summer days.

Perilla Oil Noodles (2 servings)

Ingredients:

2 sheets unseasoned dried seaweed (dried seaweed for gimbap)
4 tbsp toasted sesame seeds
2-3 green onions
7 oz (200g) dried buckwheat noodles/soba noodles (or spaghetti noodles, etc.)
Microgreens (or thinly sliced lettuce), to serve
Soft/Hard-Boiled Eggs (optional), to serve

Sauce:

3.5 tbsp soy sauce, plus more if needed
1 tbsp sugar
1 tbsp white or balsamic vinegar
4 tbsp perilla oil (or 3-4 tbsp toasted sesame oil)

Instructions:

PREP INGREDIENTS

1. Tear the seaweed sheets into smaller pieces. Place them in a blender, along with the sesame seeds. Blend on high speed until they become a fine powder. (If you’re using seasoned dried seaweed, just tear them with your hands and add them at the end.)

2. Thinly slice the green onions.

3. Make the sauce: Combine all the sauce ingredients in a small container and mix well.

COOK NOODLES

1. Bring a pot of water to a boil. Add in the noodles. Cook according to the package instructions. (If the water rises up and it’s about to boil over, just add half a cup of water. Repeat two or three times until noodles are cooked through.)

2. Drain the noodles. Using your hands, wash under cold water. (This will help remove some of the starch and make the noodles more chewy and bouncy.) Squeeze out the noodles as best as you can. Let them drain for 1 to 2 minutes.

ASSEMBLE

1. Transfer the noodles to a large mixing bowl. Pour the sauce over the noodles. Toss together. Taste and add more soy sauce if needed.

2. Divide the noodles into serving bowls. Top with some seaweed and sesame seed mixture, microgreens, and boiled eggs (if using). Sprinkle with green onions. Enjoy!

Perilla Oil Noodles (Deulgireum Makguksu)

NOTES:

The leftover seaweed and sesame seed mixture can be stored in the fridge for up to 3 days.
This dish is delicious on its own, but if you’re looking for more options to pair with it, check out our vegetable pancakes, potato pancakes, or dumpling recipes.

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