Perilla oil buckwheat noodles
A mild, nutty Korean noodle bowl with toasted perilla oil, seaweed and crushed sesame. Learn to rinse and drain buckwheat noodles so the simple sauce stays flavorful.
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✦ AI-generated cooking illustrations. Follow the written quantities and instructions.
Ingredients
2 servings
- Substitute available
Use 200 g plain wheat noodles and cook by their packet, then cool and drain. This becomes a wheat-noodle variation with a different texture.
- Essential
Perilla oil is the signature flavour here. Keep food-grade perilla oil; other oils make a differently flavoured noodle dish.
- Substitute available
Replace with the same volume of regular light soy sauce or tamari. Saltiness varies, so taste before adding more; tamari still contains soy.
- Optional
May be omitted; the sauce becomes less sweet and may taste sharper or saltier. Do not increase the other seasonings automatically.
- Optional
May be omitted; the dish loses a little seaweed aroma but still holds together. Skip crushing and adding the flakes.
- Optional
May be omitted; it only adds a nutty garnish and a little crunch. Skip the final sprinkling.
- Optional
May be omitted; it adds fresh aroma rather than structure. Keep the recipe's remaining cooking time.
- Essential
Keep the listed cooking liquid; it controls hydration and sauce consistency. Use drinking water.
1 tbsp = 15 ml · 1 tsp = 5 ml. Use level measuring spoons. Quantities below make 2 servings.
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 and finely slice 20 g scallion. Tear 4 g plain roasted seaweed into thin shreds. Lightly crush 10 g toasted sesame seeds in a mortar or with a spoon; keep the three toppings separate until serving.
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Step 2
Stir 25 ml soy sauce and 5 g sugar in a small bowl until the sugar dissolves. Mix in 30 ml edible toasted perilla seed oil. Keep this dressing at room temperature; it does not need cooking.
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Step 3
Bring 1500 ml water to a boil in a roomy pot. Add 200 g dry buckwheat noodles and separate gently. Cook for the package time, often 4–5 minutes. Reduce the heat if foam approaches the rim; do not let the noodles boil dry.
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Step 4
Drain and rinse under clean cold water for about 30 seconds, gently loosening the strands to remove surface starch. Shake off water and leave in a colander for 2 minutes. Good draining stops the dressing becoming watery.
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Step 5
Put the drained noodles in a large bowl. Stir the dressing again and add it. Toss gently with chopsticks or tongs until all strands shine. Taste a small portion before deciding whether a little more soy sauce is needed.
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Step 6
Divide into two bowls. Top each with half the seaweed, crushed sesame and scallion. Serve immediately while the noodles are cool and springy; add the seaweed at the end so it keeps some crispness.
Finished dish
The 200 g noodle weight is dry, for two servings. Use edible Korean perilla seed oil, not sesame oil; keep opened oil as its label directs. Plain seaweed avoids extra salt. Allow additional clean cold water for rinsing. Contains soy and sesame; most buckwheat noodles also contain wheat, so check the packet. This mild home recipe is not the same as a spicy packaged noodle product.
This complete home version was written for this site using the public recipe as a reference. Open the original for another method.
Blonde Kimchi · Perilla oil noodles; plain two-serving adaptation ↗Trending in Korea · 2026
Home adaptation, inspired by a 2026 Korean food trend.
Trend source · Nongshim · 2026-02-24 ↗Sources reviewed: 2026-10-14