Chilled Buckwheat Noodles with Crispy Egg
Korean mak guksu — chewy buckwheat noodles tossed in tangy, umami-rich dipping sauce and topped with a crispy fried egg. Ready in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 420
- Protein
- 14g
Ingredients
- 200 g buckwheat noodles (or soba)
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- ½ tsp gochugaru (Korean red chili flakes)
- 1 medium cucumber
- 2 whole eggs
- 1 stalk green onion
Instructions
- 1
Boil salted water in a large pot. Add buckwheat noodles and cook until tender, ~8 minutes. Drain and rinse under cold water until chilled.
- 2
While noodles cook, whisk soy sauce, rice vinegar, sesame oil, and gochugaru in a small bowl. Set the sauce aside.
- 3
Slice cucumber into thin half-moons. Thinly slice green onion on the bias.
- 4
Heat 1 tbsp oil in a skillet over medium-high until it shimmers. Crack eggs into the pan and fry until whites are set but yolks jiggle, ~3 minutes.
- 5
Toss chilled noodles with the dipping sauce and half the cucumber in a bowl. Transfer to serving bowls.
- 6
Top each bowl with a fried egg, remaining cucumber, and green onion. Serve immediately.
Tools you’ll need
- large pot
- colander
- small mixing bowl
- 12-inch skillet
- tongs or slotted spoon
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