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JK's vegan Fire Mayo Parilla Oil Makguksu


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

  • laver or crushed seaweed, to garnish


  • 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 mix with a bit of oyster sauce)

  • 1 clove garlic, pressed

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

SPICE LEVEL NOTE: these sauces make it yourself by adding 1 tbsp sriracha, gochujang, gochugaru, sesame oil, soy sauce, 1 tsp sugar, 1 pressed clove garlic, and pinch of MSG or less to 1/4 cup mayo. Always start out small and work your way to a heat level you're comfortable handling.

For the vegan buldak sauce and mayo:

  • 1 tbsp gochujang

  • 1 tbsp gochugaru

  • 1 tbsp soy sauce

  • 1 tsp soy sauce

  • 1 tsp sriracha

  • 1 tsp cornstarch

  • 1 tsp sesame oil

  • 1 clove garlic, pressed

  • 1 tbsp water

  • optional: 2 pinches MSG and/or 1/4 tsp mushroom broth powder

This will make enough for you to separate for both the buldak spicy sauce and the buldak mayo. To make the mayo to add 1 tbsp of the sauce to 1/4 cup vegan mayo and mix well. Add these to the rest of the sauce ingredients on the recipe.


  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 the 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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