An easy summer recipe: Korean Perilla Oil Noodles! Also called Memil Guksu, it’s a delicious cold noodle dish starring nutty soba noodles and fragrant perilla oil. Make in 10 minutes for an easy meal that’s perfect for busy weeknights.

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What are Korean Perilla Oil Noodles?

Korean Perilla Oil Noodles are a cold noodle dish starring nutty soba noodles and Korean Perilla Oil. Good for summer and easy to make in only 10 minutes! Makes a fantastic meal on its own with a soft boiled egg. But also tastes great as a side dish with grilled meats and veggies.

Adding Korean Perilla Oil makes this noodle dish extra special. In Korean cuisine, Perilla Oil is a special ingredient that’s nutty, earthy and savory. Perilla Oil also pairs well with Soba. Their savory flavors complement each other well.

Try this cold noodle recipe on hot summer days. There’s nothing like a bowl of Korean noodles to cool you down! The chewy texture and nutty flavor is so delicious!

More cold noodle recipes: Bibim Guksu, Spicy Soba Noodle Salad or Cold Tomato Somyeon. Check out BEST Korean Summer Recipes for more inspiration. Or if you love Korean Food, be sure to check out my Beginner’s Guide to Korean Recipes.

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. Korean Memil Guksu or Japanese Soba Noodles are thin, dark brown noodles made from buckwheat flour. Look for fresh soba noodles from the refrigerated aisle. Otherwise, use dried soba noodles.

For gluten-free noodles, be sure to check the package. Many brands include 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 Korean Soba (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. Set aside to drain.
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. Toss 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 no gim) with veggies and protein of your choosing. I like to serve it with sauteed salmon and cucumber. Or Japanese Avocado Salad with Wasabi + Nori.

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).

More summer recipes:

• Japanese Cold Tofu (Hiyayakko)
• Korean Cold Tofu
• Mango Bingsu (Shaved Ice)
• Dalgona Latte
• Yukhoe (Korean Beef Tartare)