Cuisine: Makguksu- Korean cold noodle dish - How to prepare

 



Makguksu is a refreshing Korean cold noodle dish made primarily with buckwheat noodles and served in a tangy, spicy, and slightly sweet sauce. Originating from Chuncheon in Gangwon Province, this dish is especially popular in the summer due to its cooling and light qualities. "Mak" means "roughly ground" and "guksu" means "noodles," reflecting its humble, rustic origins. It is often served with vegetables, sometimes in chilled broth, and garnished with sesame seeds and sliced boiled eggs.

🧂 Ingredients

Main:

  • 200g buckwheat noodles (naengmyeon or memil guksu)
  • 1 cucumber, julienned
  • ½ Korean pear (or apple), thinly sliced
  • ½ carrot, julienned (optional)
  • 1 boiled egg, halved
  • 1 tbsp toasted sesame seeds
  • Ice cubes (optional, for chilling)

For spicy sauce (yangnyeomjang):

  • 2 tbsp gochujang (Korean red chili paste)
  • 1 tbsp gochugaru (Korean chili flakes)
  • 1 tbsp soy sauce
  • 1 tbsp sugar
  • 1 tbsp vinegar (rice vinegar or apple cider vinegar)
  • 1 tbsp sesame oil
  • 1 tbsp minced garlic
  • 1 tsp mustard (optional, for kick)
  • 1 tbsp cold water (to adjust consistency)

Optional Broth (for mul-makguksu style):

  • 1 cup cold dongchimi (radish water kimchi) broth or light beef broth
  • Ice cubes


How to Prepare (Step-by-step)

1. Prepare the Sauce

  • In a small bowl, combine gochujang, gochugaru, soy sauce, sugar, vinegar, sesame oil, minced garlic, mustard (if using), and water.
  • Mix well until smooth. Adjust sweetness or spiciness to taste.
  • Chill in the fridge for 10–15 minutes.

2. Cook the Noodles

  • Bring a large pot of water to a boil. Add buckwheat noodles and cook according to package instructions (typically 3–5 minutes).
  • Stir occasionally to prevent sticking.
  • Once cooked, drain and rinse the noodles under cold running water several times to remove excess starch.
  • Place in a bowl of ice water briefly to chill further, then drain well.

3. Assemble the Dish

  • Divide the cold noodles into serving bowls.
  • Top with julienned cucumber, pear slices, and carrot (if using).
  • Place half a boiled egg on top of each serving.
  • Add the chilled spicy sauce generously over the noodles.

4. Optional: Add Broth

  • For brothy makguksu, pour in cold dongchimi broth or beef broth before adding the toppings.
  • Add a few ice cubes for extra chill.

5. Garnish and Serve

  • Sprinkle with toasted sesame seeds.
  • Serve immediately. Toss the noodles and toppings together before eating.


Serving Tips

  • Often eaten alongside grilled meats like Chuncheon Dakgalbi.
  • Pair with pickled radish or kimchi for added flavor contrast.
  • Refreshing Korean barley tea (bori-cha) is a great drink to go with it.



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