Bulmayo perilla noodles — Jungkook-inspired
Cool buckwheat noodles in a spicy, creamy perilla-oil dressing. An independent adaptation of Jungkook's publicly shared dish, with changed quantities and no raw yolk.
Ingredients
2 servings
Everyday kitchen measurements
For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.
King Arthur Baking-
Substitute available
If Dry buckwheat noodles is unavailable
- Use instead
- Dry thin wheat noodles
- Substitute quantity
- 1 pack of 200 gReference quantity: 200 g
If buckwheat noodles are unavailable, use these thin wheat noodles. Follow their packet cooking time, then rinse and drain as described. The flavor and texture differ; this alternative contains wheat.
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Essential
Needed for this version; use the listed amount at the stated step.
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Substitute available
If Cham sauce, Korean sweet-tangy meat dipping sauce is unavailable
- Use instead
- Homemade soy-vinegar mixture
- Substitute quantity
- Use the entire mixture described belowReference quantity: 15 ml
If Cham sauce is unavailable, mix 1 small teaspoon soy sauce, 1 small teaspoon rice vinegar, ½ small teaspoon sugar and ½ small teaspoon water. Use all of it instead of the listed Cham sauce, not both. This approximates its sweet-tangy role, not the commercial flavor exactly.
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Essential
Needed for this version; use the listed amount at the stated step.
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Substitute available
If Buldak mayonnaise sauce is unavailable
- Use instead
- Plain mayonnaise
- Substitute quantity
- 2 level tablespoonsReference quantity: 30 g
If Buldak mayonnaise is unavailable, use this plain mayonnaise. Keep the separate hot sauce at 1 small teaspoon; the result is milder. Check egg and other allergens.
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Optional
May be omitted without changing the other quantities.
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Optional
May be omitted without changing the other quantities.
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Substitute available
If Gimjaban, seasoned roasted seaweed flakes is unavailable
- Use instead
- Plain roasted seaweed sheet
- Substitute quantity
- 1 sheetReference quantity: 2 g
If gimjaban is unavailable, crumble this plain roasted seaweed sheet finely and use instead. It is less seasoned; do not add both seaweeds.
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Optional
May be omitted without changing the other quantities.
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Essential
Needed for this version; use the listed amount at the stated step.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
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Step 1
Wash the optional onion, peel and mince enough for 1 tablespoon. Peel and mince the optional half garlic clove. Lightly crush the optional sesame seeds. Keep the gimjaban dry until serving. This version uses no raw egg yolk.
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Step 2
In a large bowl mix 2 tablespoons perilla oil, 1 tablespoon Cham sauce, 1 small teaspoon Buldak hot sauce and 2 tablespoons Buldak mayonnaise until creamy. Add the optional onion and garlic. Use level spoons: these are this site's quantities, not the heaped-spoon ratios in Jungkook's posts.
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Step 3
Bring 8 small paper cups water to a boil in a roomy pot. Add 200 g dry noodles and separate gently. Cook for the packet time, often 4–5 minutes. Lower the heat if foam rises toward the rim, and never let the pot boil dry.
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Step 4
Drain into a colander and rinse under clean cold drinking water for about 30 seconds, gently loosening the strands to wash away surface starch. Shake off water and drain for 2 minutes. Poor draining makes the mayonnaise dressing watery.
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Step 5
Stir the dressing again, add the cool drained noodles and toss gently until evenly coated. Divide between two bowls and add the 2 tablespoons gimjaban and optional crushed sesame. Serve immediately. Add seaweed last so it keeps some crispness; do not heat this cold dressing.
Finished dish
2 servings. Paper cup180 ml; level tablespoon15 ml; small teaspoon5 ml. Contains buckwheat; noodles and sauces may contain wheat, soy, egg, mustard or sesame. Check every label; this is not a gluten-free claim. The branded sauces vary in heat. Keep sauces refrigerated as labeled, use clean utensils and assemble only what you will eat immediately.
Related recipes
Enjoy every bite
How to enjoy it
Drain the noodles well and keep perilla oil in the dish for its characteristic aroma. Ingredient swaps change the flavor; this is an adaptation, not a claim that Jungkook approved this recipe.
Serve it with
Korean spicy cucumber salad (oi-muchim)
A crisp cucumber side dish with gochugaru, vinegar and sesame. Mix shortly before serving for the freshest texture.
Korean steamed eggs
Soft, mild steamed egg custard made in an ordinary heatproof bowl and a covered pot. No special Korean stone pot or microwave is needed.