Mak Guksu
A refreshing Korean cold buckwheat noodle soup with a savory broth, topped with a boiled egg, seaweed, and scallions. Perfect for a light and satisfying meal.
- Total time
- 30 min
- Servings
- 2
- Calories
- 420
- Protein
- 18g
Ingredients
- 8 oz buckwheat noodles
- 4 cups vegetable broth
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 2 eggs
- 1 sheet dried seaweed
- 2 scallions
- 1 tbsp sesame seeds
Instructions
- 1
Boil the 2 eggs in a small pot of water for 7 minutes, then transfer to ice water. Peel and halve them.
- 2
In a medium pot, bring the 4 cups vegetable broth and 2 tbsp soy sauce to a boil, then reduce heat and simmer for 5 minutes. Stir in the 1 tsp sesame oil and let cool to room temperature.
- 3
Cook the 8 oz buckwheat noodles in boiling water according to package directions, about 5-6 minutes, until tender but chewy. Drain and rinse under cold water to stop cooking.
- 4
Divide the noodles between two bowls. Pour the cooled broth over the noodles.
- 5
Top each bowl with 1 halved egg, 1/2 sheet of torn seaweed, 1 sliced scallion, and 1/2 tbsp sesame seeds. Serve cold.
- 6
For extra flavor, add a splash of rice vinegar or a pinch of gochugaru (Korean chili flakes) if you have them.
Tools you’ll need
- pot
- small pot
- bowls
- colander
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