Buckwheat Noodles Salad (Makguksu)

Method8 steps

1. 1

   Step 1: Cover the chicken breast (1 large) with water and boil gently until fully cooked, about 15 minutes. Reserve 5 Tbsp of the unsalted poaching liquid for the sauce. Let the cooked chicken cool.

   Boil Chicken · 15 minUses 1 large chicken breast · Water for poaching, boiling noodles and rinsing

2. 2

   Step 2: Mix all sauce ingredients: gochukaru (2–3 Tbsp), the 5 Tbsp reserved chicken-poaching broth, grated onion (1 Tbsp), pear (1 Tbsp) and radish (1 Tbsp), sugar (3 Tbsp), soy sauce (2 Tbsp), yellow mustard (2 tsp), vinegar, sesame oil (3 Tbsp), salt (2 tsp) and optional maesil (2 tsp). A blender or chopper can finely blend the onion, pear and radish together. If making ahead, refrigerate the sauce overnight to develop its flavor.

   Uses 2–3 Tbsp gochukaru · 5 Tbsp reserved unsalted chicken-poaching broth · 1 Tbsp onion, grated · 1 Tbsp pear, grated · 1 Tbsp radish, grated · 3 Tbsp sugar · 2 Tbsp soy sauce · 2 tsp yellow mustard

3. 3

   Step 3: Thinly julienne the carrot (1), red bell pepper (1/2), English cucumber (1/3) and red onion (1/2).

   Uses 1 carrot, julienned · 1/2 red bell pepper, thinly sliced · 1/3 English cucumber, julienned · 1/2 red onion, thinly sliced

4. 4

   Step 4: Cut cabbage (1/8 head), perilla leaves (4–5) and romain lettuce into 1/2 in wide strips.

   Uses 1/8 head cabbage, thinly sliced · 4–5 romaine lettuce leaves, cut into strips · 4–5 perilla leaves, cut into strips

5. 5

   Step 5: Cut curly endive, ssukkat into 3 in long pieces. Cut green chilis into thin slices.

   Uses 1 small bunch curly endive or chicory · 1 bunch chrysanthemum greens (ssukkat) · 2 green chili peppers

6. 6

   Step 6: Tear or cut the chicken breast into strips.

   Uses Cooled cooked chicken

7. 7

   Step 7: Boil the buckwheat noodles (1 package) according to their package directions. Rinse in fresh cold water 2–3 times until completely cool, then drain.

   Uses 1 package buckwheat noodles (240 g) · Water for poaching, boiling noodles and rinsing

8. 8

   Step 8: Plate the cooled noodles, shredded cooked chicken and prepared vegetables. Serve the sauce alongside and mix at the table. Finish with sesame oil and sesame seeds as desired; optionally garnish with chopped peanuts or pine nuts.

   Uses Cooked and rinsed buckwheat noodles · Shredded cooked chicken · Julienned vegetables · Sliced cabbage, lettuce and perilla · Cut greens and chilies · Prepared sauce · Sesame oil for finishing, as desired · Sesame seeds for finishing, as desired