And we all know who loves to make perilla oil makguksu! Jk mentioned his love of the dish during his March 23, 2023 live.
And he made it on his April 23, 2023, live, then posted the recipe on Weverse.
Jk was subsequently asked about his perilla oil makguksu recipe during his Weverse interview on July 6, 2023. In his interview, he mentioned he had made it three times.
And we know Tae loves makguksu, as he’s mentioned his fondness for the dish in Jinny’s Kitchen, In the Soop: Friendcation and also shared on Weverse it was his lunch meal on February 7, 2022 (more extensive recap of these moments is below). We also know Tae has had Jk’s perilla oil makguksu at least two of the three times Jk has mentioned cooking it. On May 29, 2023, Tae shared on Weverse that he had called Jk to cook it “tomorrow” (May 30). He flew out for an overseas schedule in France the day after that meetup, on May 31, 2023.
And he had followed this comment up by saying he had eaten Jk’s perilla oil makguksu twice, and they were in his top five makguksu favorites.
Recap - https://www.tumblr.com/taekooktimeline2023/723754803650576384 and https://www.tumblr.com/taekooktimeline/718760912250617856/may-29-2023
💜: Let me try describing Taehyungie
He's lying in his bed
Probably fiddling around with his phone
He's calling Yeontanie
V: Hahahahahahahahahahahahahahahaha
💜: 당신의 막국수 1위는 무엇인가요?
V: 그 원주쪽에 하나 있어요🥺
(https://weverse.io/bts/fanpost/2-119774624?anchor=2-240539814)
💜: What's the no. 1 Makguksu you've had?
V: There's this one place near Wonju 🥺
💜: 태형이 요즘 뭐해 건강히 잘 지내고 좋은 일 많이 누리고 있길 바랄게. 💜
V: 최근에 뭐 태형방? 거기서 또 놀았는데 ㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋ 아무도 저인걸 몰랐어요
(https://weverse.io/bts/fanpost/3-120220560?anchor=0-240556764)
💜: Taehyungie what are you up to these days? I hope you're doing well and staying healthy and enjoying lots of nice things. 💜
V: Recently I was in one of those Taehyung group chats*? I think they're called? I hung out there for a bit hahahahahahahahahaha no one knew it was me
(T/N: *Likely to referring to an open chat room/group chat on platforms like Kakao where different rooms have different themes or topics.)
💜: ㅋㅋㅋㅋ 태형이는 우리 아미 눈알지키미! 넘 귀여워!
V: ㅋㅋㅋㅋㅋㅋ 이제 남은 눈알은 소중히…
V: 처음엔 뭔소린가 했어요
(https://weverse.io/bts/fanpost/4-120244248)
💜: Hahahaha Taehyungie's protecting our eyeballs*! So cute!
V: Hahahahahahaha now please be careful with the rest of your eyeballs
V: At first I was like 'what does that mean'
(T/N: *Referring to his Weverse Live where he said that just because he was leaving because he had some work to do, ARMYs shouldn't say things like "I bet my eyeballs", which is an expression ARMYs use when they suspect a member is working on something or about to announce something. It comes from and is akin to using the '👀' emoji to indicate the same feeling.)
Mak-guksu, or Korean buckwheat noodles, is very similar and often interchangeable with Japanese soba noodles. In my opinion, mak-guksu is slightly less chewy than soba noodles (even though both are made of buckwheat). Both are equally delicious and either will work this recipe! These noodles are delicious hot or cold, but be careful to not overcook them and strain them after they’re done cooking to keep them from bloating. Even if you plan to serve them hot, a quick cold water rinse helps the noodles retain their bounce and shape.
Hon tsuyu, is distinctly a Japanese soup base and dipping sauce. It’s a concentrated sauce made from an extraction of bonito, and Japanese niboshi sardine (anchovy) oil mixed with soy sauce. It’s an umami heavy hitter with a hint of smoke on the end that comes together in a very smooth and not fishy at all sauce. That’s why I don’t think there’s a way to substitute this at all, so if you have to order it online I say do it! Hon tsuyu is very versatile -again it’s great as a soup base and dipping sauce, but think beyond to other foods that would benefit from an umami boost like marinades for grilling or roasting.
The Recipe
INGREDIENTS & TOOLS:
mak-guksu or soba noodles
hon tsuyu broth (I like the Kikkoman® brand one)
1-2 green onions
water
silken tofu (optional)
sweet corn (optional)
sesame oil (optional)
ice cubes (if making cold soup version)
2 small pots
measuring cup
strainer / colander
knife & cutting board
serving bowl(s) & utensils
DIRECTIONS:
Fill one of the pots halfway with water and bring to a boil. Add mak-guksu or soba noodles when ready.* Optionally: add a handful of frozen sweet corn once the water boils with the noodles.
While the buckwheat noodles cook, check the dilution ratio for your hon tsuyu. The Kikkoman® brand recommendation is a 1:3 ratio of tsuyu to water —so 1/3rd cup tsuyu for 1 cup of water (depending how much broth you want this amount is good for 1-2 servings). For me this is still a little too strong so I usually add a bit more water. Feel free to go by taste alone! Add this to the second pot and bring to a simmer.
Once the tsuyu broth begins to simmer, turn the heat down to low to keep it hot OR remove from heat entirely and add some ice to cool it down to serve cold.
If you haven’t yet, check if the buckwheat noodles are done cooking. The edges should be slightly transparent and the center of the noodle when cut into (or bitten) should be slightly chewy, but not chalky or dry. The noodles begin to bloat when they’re overcooked and become sticky. Strain immediately and rinse briefly in cool water. If you’d like, splash and toss the noodles with a bit of sesame oil.
Finely chop the green onions. Optional: cube a small amount of silken tofu.
Assembly: start with the tofu and half of the green onions you want, cover with broth, then add the noodles and the rest of the green onions. Top off with more broth if needed. If serving cold, you might want to add a few more ice cubes to ensure the broth is sufficiently chilled.
*If you get a pack of mak-guksu chances are its just a bag of noodles (like when you buy a pack of spaghetti), but if you buy Japanese soba, sometimes the soba is pre-portioned in small bundles. One bundle is usually about one serving, but follow your heart on that.
This recipe lacks most measurements to keep it easily adaptable for larger or smaller cooking, but also because it’s the kind of recipe you cook by taste and learn by practice. It’s pretty difficult to fuck up beyond edibility —even if you overcook the buckwheat noodles it’s still fairly palatable.
TOP 5 quán mỳ Makguksu ngon nhất Hàn Quốc, ai đã từng thử hết?
Những ngày cuối cùng của mùa hè, triển ngay để cảm nhận hết vị ngon của món này nha 😜 #HànQuốc #dulịchHànQuốc #ẩmthựcHànQuốc #Makguksu
Tại các quốc gia phương Tây, thịt đạm, bơ, trứng, sữa… là những thành phần chính cung cấp dinh dưỡng trong bữa ăn. Tuy nhiên, ở những quốc gia phương Đông như Hàn Quốc, Nhật Bản và Việt Nam thì gạo chính là thứ không thể thiếu trong mỗi bữa ăn.
Ở Hàn Quốc, người dân từ xưa luôn có quan niệm “Cơm là nhất”– không có gì quý bằng cơm (밥심), thậm chí cơm trắng còn được coi như báu vật, là một món ăn…
