Makguksu is a quick and easy Korean buckwheat noodle dish tossed in nutty perilla oil (deulgireum) with a light, savory-sweet dressing. Served cold and topped with sour kimchi and fresh garnishes, this no-broth noodle bowl is perfect for any season.
I still think about the simple makguksu my grandma used to make for me during summer visits. Like many Korean grandmothers of her time, she had a knack for turning whatever was in the kitchen into a comforting meal—no recipe, just instinct and love.
In Korean, makguksu means a quick, no-fuss noodle dish. My favorite version was her perilla oil noodles—tossed with nutty perilla oil, chewy buckwheat noodles, and topped with rinsed sour kimchi. I wish I had written down her recipe before she passed, but the flavor is still vivid in my memory.
