Korean cuisine offers a wealth of flavorful and subtly complex dishes, and 들기름막국수 (deulkireum makguksu), or Perilla Oil Soba Noodles, is a prime example. This refreshing and surprisingly simple noodle dish showcases the nutty, almost sesame-like aroma and rich flavor of perilla oil (들기름, deulkireum), a culinary treasure often overlooked outside of Korea. The delicate balance of the oil's unique taste with the chewy soba noodles and a bright, refreshing garnish creates a culinary experience that's both satisfying and sophisticated. It’s a perfect light meal for warmer weather, or a flavorful side to a more substantial Korean spread.
Forget complicated techniques and long ingredient lists; this recipe makes preparing delicious Perilla Oil Soba Noodles surprisingly easy. The key lies in the high-quality ingredients and a few simple steps to bring out the best in each component. Ready to experience the magic of this unique Korean noodle dish? Let's dive into the step-by-step process outlined below.
Tools Needed
- Blender
- Frying pan
- Hand grater
- Yugi bowl
Ingredients
- Buckwheat noodles (Soba noodles)
- Dried seaweed sheets (Kim)
- Sesame seeds: 4 tablespoons
- Soy sauce: 2 tablespoons
- Japanese tsuyu sauce: 1 tablespoon
- Green onions
- Korean chili peppers (Cheongyang)
- Onion: a little piece (optional)
- Perilla oil
- Vinegar: a few splashes
- Potato starch powder: 1 cup
- Potatoes: 3-4 medium or 2 large
- Salt: 1 teaspoon
Step-by-Step Instructions
Step 1. Prepare Flavorful Base and Sauce
- Blend the roasted seaweed sheets (kim) and sesame seeds until well combined. This creates a flavorful base for the noodles.
- Mix soy sauce, tsuyu sauce (or soy sauce, oligodang syrup, and mirin as alternative), and finely diced green onions, chili peppers (seeds removed), and a small piece of onion (optional).
Step 2. Cook the Soba Noodles
- Soak them in cold water with a few splashes of vinegar until they are cooked through. Rinse with cold water to remove excess starch.
Step 3. Make Optional Potato Pancakes (Kamjajan)
- Grate potatoes and half an onion. Mix with chopped chili peppers (optional), salt, and potato starch powder until thickened. Fry in a pan until golden brown and cooked through.
Step 4. Assemble the Dish
- Place the cooked soba noodles in a bowl. Add 2-3 spoonfuls of the sauce, and top with the seaweed-sesame seed mixture, green onions, chili peppers, and a drizzle of perilla oil.
Read more: Authentic Korean Yukgaejang: Spicy Beef Stew Recipe
Tips
- Use unsalted roasted seaweed sheets (kim) for the best flavor.
- Under-season the potato pancake batter, as you’ll be dipping them in soy sauce.
- Don't overcook the soba noodles. Taste-test them to ensure they are cooked through but still have a good texture.
Nutrition
- Calories: 600-700
- Fat: 25-35g
- Carbs: 80-95g
- Protein: 15-20g
FAQs
1. Where can I find perilla oil (들기름)?
Perilla oil can often be found in Asian grocery stores, online retailers specializing in Korean ingredients, or sometimes in well-stocked international food sections of larger supermarkets.
2. Can I substitute the soba noodles with other types of noodles?
While soba noodles are traditional and recommended for their texture, you can experiment with other thin noodles like buckwheat noodles or even thin spaghetti, though the flavor profile might be slightly different.
This simple yet elegant recipe for Korean Perilla Oil Soba Noodles is a testament to the power of quality ingredients and minimal preparation. The nutty aroma and satisfying flavor of 들기름 (deulkireum) make this dish a true culinary delight, perfect for a quick weeknight meal or a special occasion. Enjoy the refreshing taste of this unique and flavorful Korean noodle dish!