Makguksu

1. Prepare the toppings: Julienne the cucumber. Slice the kimchi into bite-sized pieces. Halve the hard-boiled eggs. Crumble the roasted seaweed.

2. Make the Makguksu sauce: In a mixing bowl, combine gochujang, gochugaru, soy sauce, sugar, minced garlic, vinegar, 15g perilla oil, and 2g sesame seeds. Mix well until all ingredients are thoroughly combined. Gradually add 100g cold water, stirring until the sauce reaches a smooth, pourable consistency.

3. Cook the buckwheat noodles: Bring a large pot of water to a rolling boil. Add the buckwheat noodles and cook according to package instructions, usually 3-5 minutes, stirring occasionally to prevent sticking.