Makguksu is a refreshing Korean cold noodle salad made with chewy buckwheat noodles and a savory, umami-rich sauce featuring soy, sesame oil, and oyster sauce. It comes together in minutes and is ideal for warm-weather meals.
Delivery in as fast as one hour.*
Prices vary by store
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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.
Store leftovers in an airtight container in the refrigerator for up to 2 days; serve cold, adding extra sauce or sesame oil if noodles dry out.
mandoline or vegetable slicer (optional, for faster cucumber and onion slicing)
Yes. Mix the soy sauce, perilla seed oil, sesame oil, oyster sauce, garlic, MSG, and mayonnaise up to 1 day ahead. Store in an airtight container in the refrigerator and stir before using.
Perilla seed oil adds a distinctive nutty, earthy flavor to makguksu. If unavailable, use an equal amount of sesame oil or walnut oil, though the flavor profile will shift slightly.
Bring water to a boil, add noodles, and cook for 4–5 minutes until tender but chewy. Stir gently and drain immediately into a colander. Rinse with cold water to stop cooking and chill before serving.
Yes. Omit the oyster sauce or replace it with soy sauce or tamari. The dish remains savory and umami-forward with the soy sauce, sesame oil, and MSG.
Slice the cucumber and red onion as thinly as possible using a knife, mandoline, or vegetable peeler. Thin slices ensure even texture and flavor distribution in each bite.
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