Cold Buckwheat Noodle Salad (Makguksu)

Cook buckwheat noodles in a pot of boiling water for a few minutes, according to package directions.

While the noodles cook, prepare the sauce. In a glass or small bowl, combine soy sauce, perilla seed oil, sesame oil, and oyster sauce.

Add the grated garlic and MSG to the sauce.

Blend the sauce with a handheld frother or whisk until well combined. For a creamier sauce, add the optional mayonnaise and blend again.

Once cooked, drain the noodles in a colander.

Rinse the noodles thoroughly under cold running water to cool them down and remove excess starch. Set aside.

Prepare the toppings by thinly slicing the cucumber and red onion. A mandoline slicer is recommended for very thin slices.

In a large mixing bowl, add the cooled noodles and pour the sauce over them. Mix with chopsticks or tongs until the noodles are evenly coated.

Add the sliced red onion and cucumber to the bowl.

Using scissors, cut the roasted seaweed sheet into thin strips directly into the bowl.

Toss everything together until well combined and serve immediately.