Easy Makguksu: Nutty, Cold Buckwheat Noodles with Kimchi

Makguksu is a quick and easy Korean buckwheat noodle dish tossed in nutty perilla oil 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.

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This cold Korean noodle dish is my take on what she used to make. It’s light, savory, and refreshing—perfect for hot days when you don’t want to cook.

Aside from boiling the noodles, there’s no cooking involved, making this easy makguksu recipe a breeze to prepare, even on your busiest summer days or any season.

Key Ingredients for Makguksu (Perilla Oil Noodles)

• Buckwheat noodles (Makguksu noodles): Traditionally, makguksu is made with Korean buckwheat noodles (memil guksu), known for their earthy flavor and slightly chewy, soft texture when cooked just right. They’re especially refreshing when served cold. If you don’t have buckwheat noodles on hand, thin wheat noodles like somyeon are a great alternative. I’ve tested this recipe with both types, and they each bring a satisfying result—so feel free to use what you prefer or have in your pantry.
• Perilla oil: This nutty, aromatic oil has a more delicate, grassy flavor compared to sesame oil and is a staple in Korean cooking. It’s widely available in Korean grocery stores or online. You can substitute sesame oil in a pinch, but the flavor profile will change. If you’re looking for another way to use it, try my anchovy kimchi stew where perilla oil adds rich, nutty depth to the broth.
• Sour kimchi (fermented cabbage kimchi): A touch of aged kimchi brings depth and tang. Rinse off the red chili flakes before adding—it keeps the noodles clean and lets the perilla oil shine, while still offering that unmistakable kimchi flavor.
• Noodle dressing: This is my go-to combination for cold noodles—tsuyu (a Japanese soup base), soy sauce, honey, lemon juice (or mild vinegar), and perilla oil. It’s simple but incredibly well-balanced: savory, lightly sweet, and just the right amount of tang. I’ve tested different ratios over time, and this blend really lets the flavor of the noodles and perilla oil shine without weighing them down.

Step-by-Step: How to Make Makguksu with Perilla Oil

This visual guide walks you through the key steps of the process. For exact measurements, timing, and full instructions, check the recipe card at the end of the post.

Boil the noodles, then rinse them thoroughly under cold running water. This step is key—it stops the cooking process and gives the noodles that chewy, refreshing texture makguksu is known for.

Mix tsuyu, soy sauce, vinegar (or lemon juice), honey, and perilla oil in a bowl. Place the noodles in a bowl, drizzle with the dressing.

Add more perilla oil to finish. I topped mine with rinsed sour kimchi, chopped green onion, crushed sesame seeds, roasted seaweed, and a raw egg yolk. If you’re keeping it vegan, skip the egg and customize with your favorite toppings—this dish is flexible and easy to adapt.

Break the yolk and give everything a good toss with chopsticks. That glossy coating of yolk and perilla oil over chewy noodles? Pure comfort. It’s light, satisfying, and honestly doesn’t need any side dishes. Making slurping noises is totally acceptable with this one—you’ll be too busy enjoying it to care.

More Korean Buckwheat Noodle Recipes

If you enjoyed this makguksu, you might also like my sesame soba noodles, another flavorful buckwheat noodle dish served warm. Or try bibim naengmyeon, a spicy cold buckwheat noodle recipe with gochujang and tangy sauce—perfect for heat-lovers.

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