Perilla Oil Noodles <br>(Deulgireum Makguksu)

Step 1

Tear the seaweed sheets into smaller pieces. Place them in a blender, along with the sesame seeds. Blend on high speed until they become a fine powder. (If you're using seasoned dried seaweed, just tear them with your hands and add them at the end.)

Step 2

Thinly slice the green onions.

Step 3

Make the sauce: Combine all the sauce ingredients in a small container and mix well.

Step 4

Bring a pot of water to a boil. Add in the noodles. Cook according to the package instructions. (If the water rises up and it's about to boil over, just add half a cup of water. Repeat two or three times until noodles are cooked through.)

Step 5

Drain the noodles. Using your hands, wash under cold water. (This will help remove some of the starch and make the noodles more chewy and bouncy.) Squeeze out the noodles as best as you can. Let them drain for 1 to 2 minutes.

Step 6

Transfer the noodles to a large mixing bowl. Pour the sauce over the noodles. Toss together. Taste and add more soy sauce if needed.

Step 7

Divide the noodles into serving bowls. Top with some seaweed and sesame seed mixture, microgreens, and boiled eggs (if using). Sprinkle with green onions. Enjoy!