Make an easy summer favorite: Korean Soba Noodles! Also called Memil Guksu, it’s a delicious and easy cold noodle dish made with buckwheat soba noodles. Thin and chewy soba noodles are dressed with a simple dressing made with soy sauce and perilla oil. Make in 10 minutes and enjoy as a main dish with a soft boiled egg. Or serve as an easy side with grilled meat.

this recipe

What are Korean Soba Noodles?

Korean Soba Noodles, also called Memil Guksu, is a common Korean noodle dish. The star ingredient is Soba Noodles which are thin and chewy noodles made from buckwheat flour. They only take a few minutes to cook. And taste very good with a simple dressing.

In Korean cuisine, cold noodles are common as a main dish or side dish. They are especially popular in the summer. There is nothing more cooling or refreshing!

Soba Noodles are especially popular and can be dressed in a variety of ways. The nutty flavor stands up to more assertive dressings. And the chewy texture is unbeatable!

My recipe calls for Perilla Oil, which makes it flavorful and unique. Perilla oil is a special oil used in Korean cooking as a finishing ingredient. You only need a little to make this incredibly delicious cold noodle dish.

More noodle recipes: Bibim Guksu, Soba Noodle Soup, and Spicy Soba Noodle Salad.

What is Perilla Oil?

Perilla oil is a special ingredient in Korean cuisine. It comes from the roasted seeds of Korean perilla leaves. The flavor is fragrant, nutty, and earthy. The delicate and aromatic oil is expensive and often used as a finishing oil.

Also called Deulgireum, Perilla Oil belongs to the sesame family. The flavor is deeper than regular sesame oil but similar in its aromatic finish. It adds a special touch and distinctive flavor to any Korean dish.

Perilla oil also contains many health benefits. Full of omega-3 fatty acids, it contains anti-inflammatory properties that are good for your gut health. It’s also full of antioxidants.

Ingredients:

• Buckwheat Soba Noodles. Japanese Soba Noodles or Korean Memil Guksu are thin, dark brown noodles made from buckwheat flour. Look for dried soba noodles at Asian grocery stores. But if you can find them, fresh soba noodles from the refrigerated aisle are spectacular in this dish.

*Buckwheat Soba noodles are also gluten-free, dairy-free, and vegan. Be sure to check the packaging, as some brands include small portions of wheat flour.

• Perilla Oil. Also called Deulgireum, it’s a fragrant, earthy, and nutty-tasting Korean oil. (If you can’t find it, swap with sesame oil.)
• Soy sauce. The salty, umami-rich element.
• Sugar. Balances all the other flavors.
• Green Onions. Adds soft onion flavor and color.
• Chili Pepper. Optional but adds a subtle spicy kick. I recommend Korean chilies, fresno chilies, or jalapenos.

• Gim (Roasted Seaweed Snack). To complete the dish, add one entire package of crumbled roasted seaweed snack (Gim).
• Soft Boiled Egg + Sesame Seeds. Top with sesame seeds and a soft boiled egg!

How to make Memil Guksu:

1. Cook noodles. Bring a large pot of water to a rolling boil. When the water comes to a boil, add noodles and cook according to package directions.
2. Rinse noodles. Drain noodles in a colander. Rinse the noodles with cold running water to remove excess starch and until cold to the touch.
3. Make sauce. In a large bowl, add the soy sauce, perilla oil, sugar, green onion, and chili pepper (if using). Mix with a spoon and set aside.
4. Dress noodles. Add chewy buckwheat noodles to the sauce and mix well.
5. Enjoy. Divide noodles evenly between 2 bowls. Top each bowl with 1 package Roasted Seaweed Snack (Gim)! Garnish with sesame seeds and jammy egg. Enjoy!

Watch how to make it:

Pro Tips:

• For extra chewy noodles: The Korean method for extra chewy noodles is to add a cup of cold water when the noodles come to a boil. And make sure to rinse well with cold water!

• Do not overcook the noodles. Cook until al dente. The texture is everything! Set a timer for 1 minute less than the package cooking directions and check for texture before draining.
• Drain noodles well. Excess water can dilute the sauce.
• Freeze chilies. To keep chilies on hand, I store them in the freezer. They freeze well and keep a long time that way. Store in a ziploc baggie in the freezer. Rest for 1-2 minutes at room temperature before slicing.
• Add Gim right before serving. For best texture!

Variations:

• Make it vegan. Omit an egg. The rest of the ingredients are vegan.
• Add more vegetables. Some options: thinly sliced cucumber, shredded green or red cabbage, julienned carrot, chopped soft lettuce such as butter, gem, green or red.
• Add more protein. Some options: shredded roasted chicken, leftover steak or roasted pork, cubed firm tofu.

FAQ:

Serve with:

Enjoy this Cold Soba Noodle dish as a light meal, main dish, or side. As a main dish, serve with the soft boiled egg and crumbled Gim on top, as suggested.

Or, serve as a simple side (no eggs and gim) with veggies and protein of your choosing. I like to serve it with sauteed salmon and cucumber.

Or serve as a side dish with grilled meat: LA Galbi (Korean BBQ Beef Short Ribs), Spicy Pork Belly Bulgogi, or Samgyeopsal (Grilled Pork Belly).