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
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Open the appInstructions
Step 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.
Step 2
While noodles cook, whisk soy sauce, rice vinegar, sesame oil, and gochugaru in a small bowl. Set the sauce aside.
Step 3
Slice cucumber into thin half-moons. Thinly slice green onion on the bias.
Step 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.
Step 5
Toss chilled noodles with the dipping sauce and half the cucumber in a bowl. Transfer to serving bowls.
Step 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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