0 from 12 votes
Buckwheat Noodles Salad (Makguksu)
Buckwheat noodles with chicken and vegetables aka Makguksu (막국수) and hot summer go together like hot chocolate and cold winter. There’s just something curiously cooling about all the fresh crunchy vegetables and cold buckwheat noodles(메밀국수 maemil guksu) mixed together.
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4
Calories: 331 kcal
Course:
Main Course , Soup
Cuisine:
Korean
Ingredients
For the sauce
- 2~3 Tbsp red chili powder (고추가루 gochukaru)
- 5 Tbsp chicken broth (unsalted)
- 1 Tbsp onion (grated)
- 1 Tbsp pear (grated)
- 1 Tbsp radish (grated)
- 3 Tbsp sugar
- 2 Tbsp soy sauce
- 2 tsp yellow mustard
- 10-11 tsp vinegar (10-11 tsp = 3 Tbsp + 1-2 tsp)
- 3 Tbsp sesame oil
- 2 tsp salt
- 2 tsp maesil syrup (optional)
Instructions
- Boil chicken breast in water until fully cooked. (15 min. or so) Let it cool.
- Make the sauce by mixing in all of the sauce ingredients. Tip: Make sauce ahead and let the flavor fully develop overnight in the fridge. For easy prep, use a blender/chopper to finely blend onion, pear and radish altogether. And use the broth made from step 1 for the sauce.
- Prepare vegetables: Thinly julienne carrots, red bell pepper and red onions.
- Cut cabbage, perilla leaves and romain lettuce into 1/2 in wide strips.
- Cut curly endive, ssukkat into 3 in long pieces. Cut green chilis into thin slices.
- Tear or cut the chicken breast into strips.
- Boil water and cook buckwheat (maemil) noodles according to package directions. Rinse noodles in cold water 2-3 times to until noodles are completed cooled. Drain.
- Plate noodles and vegetables. Serve sauce and mix at the table. Drizzle some sesame oil and sesame seeds at the end. For extra nuttiness, add chopped peanuts or pine nuts as garnish.
Cup of Yum
Notes
- Noodles – if you can’t buy Korean maemil noodles, you can substitute Japanese soba noodles or even just plain flour noodles. Note Japanese soba noodles contain quite a bit of sodium - more than Korean maemil guk su.
- Vegetables – use whatever vegetables you have in your fridge and it can work. Just try to have some that’s crunchy (carrots, bell pepper, cucumber, cabbage), something leafy (lettuce, frisee, curly endive, etc) and then something aromatic and flavorful (ssukkat, perilla leaves, green onions, onions, green chilis).
- ** Calorie and sodium levels assume you are using Korean buckwheat noodles and also that you are about 1/2 of the sauce. You will most likely use less than 1/2 though..
Nutrition Information
Calories
331kcal
(17%)
Carbohydrates
37g
(12%)
Protein
20g
(40%)
Fat
13g
(20%)
Saturated Fat
2g
(10%)
Cholesterol
36mg
(12%)
Sodium
915mg
(38%)
Potassium
825mg
(24%)
Fiber
6g
(24%)
Sugar
16g
(32%)
Vitamin A
9965IU
(199%)
Vitamin C
49.3mg
(55%)
Calcium
105mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 331
% Daily Value*
| Calories | 331kcal | 17% |
| Carbohydrates | 37g | 12% |
| Protein | 20g | 40% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 36mg | 12% |
| Sodium | 915mg | 38% |
| Potassium | 825mg | 18% |
| Fiber | 6g | 24% |
| Sugar | 16g | 32% |
| Vitamin A | 9965IU | 199% |
| Vitamin C | 49.3mg | 55% |
| Calcium | 105mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.