Crispy Mak Guksu with Chili Oil
Chewy potato noodles tossed with sesame, cucumber, and a hit of gochujang-chili oil. Ready in under 20 minutes—no broth needed, just bold Korean flavor.
- Total time
- 18 min
- Servings
- 2
- Calories
- 420
- Protein
- 6g
Ingredients
- 200 g potato starch noodles (mak guksu)
- 2 tbsp gochujang (Korean red chili paste)
- 3 tbsp sesame oil
- 1.5 tbsp rice vinegar
- 1 whole English cucumber
- 2 stalks green onion
- 2 tbsp roasted sesame seeds
- ½ tsp chili flakes (gochugaru)
Instructions
- 1
Boil salted water in a pot. Add noodles and cook until tender, ~5 minutes. Drain and rinse with cold water.
- 2
Whisk gochujang, sesame oil, rice vinegar, and chili flakes together in a bowl until smooth.
- 3
Slice cucumber into thin matchsticks. Slice green onion into 1-inch pieces.
- 4
Toss cooled noodles with the gochujang dressing until evenly coated.
- 5
Divide noodles between bowls. Top with cucumber, green onion, and sesame seeds.
- 6
Serve immediately at room temperature or chilled.
Tools you’ll need
- large pot
- colander
- small mixing bowl
- whisk
- cutting board
- sharp knife
- two serving bowls
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