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JK's Fire Mayo Parilla Oil Makguksu

Ingredients

  • 1 serving buckwheat noodles (this was his choice but it's ok to use pasta or ramen noodles, etc...)

  • laver or crushed seaweed, to garnish

Sauce

  • 4 spoons perilla oil

  • 1 tbsp Buldak sauce**

  • 1 tbsp Buldak mayo sauce**

  • 2 tbsp Cham sauce (sub with either mushroom sauce or 1 tbsp soy sauce mixed with a bit of oyster sauce)

  • 1 egg yolk**

  • 1 clove garlic, pressed

*he said to add red pepper powder or sliced chili pepper, but this is optional.


SPICE LEVEL NOTE: these sauces are SUPER spicy so adding a few drops is usually enough in some cases. Always start out small if you cannot handle spice. Add the sauces last so you can taste and increase little by little until it's to your liking.


**NOTE: if you can't find the sauces, make it yourself by adding 1 tbsp sriracha, gochujang, gochugaru, sesame oil, soy sauce, 1 tbsp sugar, 1 pressed clove of garlic and a pinch of MSG or mushroom sauce/powder. Mix together reserve some for the buldak sauce and add 1 tbsp (or less) to 1/4 cup mayo. Always start out small and work your way to a heat level you're comfortable.


DIRECTIONS

  1. Cook the buckwheat noodles (or whatever kind of pasta/noodles you choose) according to package.

  2. While the noodles are boiling make your sauce by adding all sauce ingredients into a bowl and mixing well to incorporate. Taste and adjust by adding more spicy sauce or parilla oil.

  3. When the noodles are cooked rinse them under cold water making sure to squeeze the water out so the noodles are dry, and set aside.

  4. Place noodles in a bowl and add the sauce on top with laver and mix thoroughly. Enjoy!

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