Mak-guksu

Name: Mak-guksu
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Korean
Ingredients: 400 g buckwheat noodles; kimchi to top; 1 cucumber; 1 egg; yangnyeom sauce to toss; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 vegetarian

Mak-guksu originates from Chuncheon, a city nestled in the heart of South Korea known for its generous use of buckwheat in local dishes. Traditionally enjoyed during the warmer months, this dish brings a sense of cool relief and comfort, making it a perfect staple for summer gatherings. It's a dish that embodies the practicality and warmth of a Korean family kitchen, where ingredients are measured by intuition rather than precision.

On the palate, Mak-guksu offers a delightful balance of earthy buckwheat noodles, the tang of kimchi, and the crisp freshness of cucumber. The dish is rounded off with the silky richness of a boiled egg and the spicy, savory kick of yangnyeom sauce. Each bite is a harmonious blend of textures and flavors, inviting you to savor the simplicity and depth of Korean home cooking.

Ingredients

400 gbuckwheat noodles
kimchito top
1cucumber
1egg
yangnyeom sauceto toss
to tastefine sea salt

Method

Start by preparing the cucumber and egg. Peel the cucumber and slice it into thin julienne strips. This will add a fresh crunch to the dish. Place the egg in a small saucepan, cover with water, and bring to a boil over medium-high heat. Once boiling, reduce the heat to low and simmer for 10 minutes. After cooking, transfer the egg to a bowl of cold water to cool, then peel and slice it into halves.
In a large pot, bring water to a boil and add a generous pinch of fine sea salt. This will season the noodles as they cook. Add the 400 g of buckwheat noodles to the boiling water, stirring occasionally to prevent sticking. Cook until the noodles are tender but still have a slight bite, about 4-5 minutes. The noodles should be soft yet firm, not mushy.
While the noodles are cooking, prepare the yangnyeom sauce. If your sauce is pre-made, taste it and adjust with fine sea salt if needed. This sauce will coat the noodles, so ensure it has a balanced flavor of sweet, spicy, and savory.
Once the noodles are cooked, drain them in a colander and rinse under cold running water. This stops the cooking process and removes excess starch, which can make the noodles gummy. Toss the noodles gently with your hands to ensure they are cool and not sticking together.
Transfer the cooled noodles to a large mixing bowl. Add the yangnyeom sauce and toss the noodles until they are evenly coated. The noodles should glisten with the sauce, ensuring each strand is flavored.
Taste the noodles and adjust seasoning with more fine sea salt if necessary. The flavor should be vibrant and balanced, with a hint of saltiness that complements the sauce.
To serve, divide the noodles among serving bowls. Top each portion with the sliced cucumber, a halved egg, and a generous amount of kimchi. The dish should be visually appealing, with the bright colors of the toppings contrasting against the noodles. Enjoy your Mak-guksu as a refreshing and flavorful meal.