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Noodles

Buckwheat Mixed Noodles

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mak-guksu

Chilled buckwheat noodles tossed with spicy sauce and vegetables.

Medium30 min2 servings🌶️🌶️★ 64Contains glutenContains soyContains sesameContains egg
🍲

History & culture

Buckwheat makguksu is often linked to Gangwon highlands, where mountain farming and cold noodle traditions meet in Korea’s northeast. Tradition holds that nutty buckwheat noodles with chilled broth suited humid summers and local buckwheat harvests. The dish appears at regional festivals and highway rest stops as a symbol of Gangwon identity. It is widely cited alongside chuncheon-style makguksu shops that helped popularize the name nationwide.

Servings
2

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Ingredients & steps

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Ingredients

  • Kimchi (napa cabbage)Optional

    Substitutestore-bought kimchi works

    1/4 cup, chopped
  • Green cabbage
    1/2 cup, shredded
  • Cucumber
    1/2 julienned
  • Toasted sesame seeds
    1 tsp
  • Water
    6 cups, for boiling
  • Buckwheat noodles (naengmyeon/makguksu)

    Substitutesoba noodles

    300 g
  • EggOptional
    1 hard-boiled, sliced

Seasonings

  • Gochujang (Korean chili paste)

    Substitutemiso + chili paste (approximate)

    2 tbsp
  • Korean chili flakes (gochugaru)

    Substitutecoarse red pepper flakes (adjust heat)

    1 tbsp
  • Soy sauce

    SubstituteTsuyu (diluted) 2 tsp (2 tsp per 1 tbsp) or Tamari 1 tbsp

    1 tbsp
  • Toasted sesame oil

    Substitutea small amount of olive oil (flavor differs)

    2 tbsp
  • Sugar
    1 tbsp
  • Rice wine (mirim / cooking wine)

    Substitutedry sherry or water + pinch of sugar

    1 tbsp

Steps

  1. 11 min

    Mix gochujang, gochugaru, sugar, soy sauce, rice wine and sesame oil into a dressing.

    • Gochujang (Korean chili paste)
    • Korean chili flakes (gochugaru)
    • Sugar
    • Soy sauce
    • Rice wine (mirim / cooking wine)
    • Toasted sesame oil
  2. 2High heat4 min

    Boil buckwheat noodles 3–4 minutes. Rinse in very cold water and drain.

    • Buckwheat noodles (naengmyeon/makguksu)
    • Water
  3. 32 min

    Toss noodles with dressing, cucumber, cabbage and kimchi.

    • Buckwheat noodles (naengmyeon/makguksu)
    • Cucumber
    • Green cabbage
    • Kimchi (napa cabbage)
  4. 4

    Top with egg and sesame seeds. Serve chilled.

    • Egg
    • Toasted sesame seeds

Storage & reheating

Best fresh. Keeps 1 day refrigerated; add sesame oil before serving.

Troubleshooting

  • ⚠️ Noodles break apart

    → Use fresh buckwheat noodles; rinse gently in cold water.

  • ⚠️ Too nutty/bitter

    → Rinse noodles thoroughly; balance with extra sugar and soy sauce.