QiMeal
Makguksu
Makguksu · ready in 20 min · 4 servings · 465 kcal per serving · easy · 8 ingredients
Makguksu is a rustic Chuncheon bowl of chilled buckwheat noodles in a bright spicy broth, loved for its springy bite and clean sour heat.
- Prep
- 15 min
- Cook
- 5 min
- Total
- 20 min
- Serves
- 4
- kcal
- 465
- Difficulty
- easy
Ingredients · 4 servings
- 360 gBuckwheat noodle, dry
- 720 mlBroth, chilled
- 120 gGochujang sauce
- 240 gCucumber, thinly sliced
- 160 gVegetable, shredded
- 45 mlVinegar
- 20 gSesame oil
- 12 gGarlic, minced
Equipment
stovetop, large pot, colander, mixing bowl, whisk, knife, cutting board, tongs, serving bowl, ladle
Instructions
- Gather equipment
Gather measured ingredients, a large pot, colander, mixing bowl, whisk, knife, cutting board, tongs, and 4 serving bowls. · 3 min
What to look for: All ingredients are measured and tools are within reach.
- Cook noodles
Boil a large pot of water, add buckwheat noodles, and cook until tender yet springy, following the package time closely. · 5 min
What to look for: The noodles are flexible but not mushy.
- Chill noodles
Drain noodles in a colander, rinse under cold water while rubbing lightly, and shake well until the strands feel cold and firm. · 4 min
What to look for: The rinsing water runs mostly clear and the noodles feel cold.
- Mix spicy broth
Whisk gochujang sauce, vinegar, sesame oil, minced garlic, and cold broth until smooth, then taste for a bright spicy balance. · 4 min
What to look for: The broth is red, glossy, and evenly seasoned.
- Prepare toppings
Slice cucumber into thin strips and shred the vegetables so they stay crisp and scatter evenly over the cold noodles. · 5 min
What to look for: The toppings are thin, crisp, and ready to mound.
- Assemble bowls
Divide noodles among 4 bowls, pour the chilled spicy broth around them, and mound cucumber and vegetables on top. · 3 min
What to look for: Each bowl has noodles centered with broth pooled around them.
- Serve cold
Serve immediately while ice cold, tossing each bowl at the table so the buckwheat noodles soak up the spicy broth. · 2 min
What to look for: The noodles are glossy and lightly coated after tossing.
Nutrition (per serving)
| kcal | 465 |
|---|---|
| Protein | 15 g |
| Carbohydrates | 84 g |
| of which sugars | 12 g |
| Fat | 9 g |
| of which saturated | 2 g |
| Fibre | 6 g |
| Sodium | 1000 mg |
Nutri-ScoreB
Allergens
Contains: gluten, soybeans, sesame
Storage and reheating
- Fridge: up to 1 days
- Freezer: not recommended
- Do not reheat. Store noodles, toppings, and broth separately, then serve cold and toss just before eating.
Ingredient substitutions
Broth
- Water: Use very cold water only if broth is unavailable, then expect a lighter bowl.
Gochujang sauce
- Soy sauce: Use only for a less spicy emergency version, because the dish becomes less typical.
Cucumber
- Vegetable: Use another crisp shredded vegetable from the same makguksu topping style.
Vegetable
- Cucumber: Use extra cucumber if the mixed vegetables are not available.
Vinegar
- Broth: Use only to soften acidity, though the classic bright tang will be reduced.
Sesame oil
- Vegetable oil: Use only if sesame must be avoided, because the nutty aroma will disappear.
