Bring a large pot of water to a boil.
Measure out 200 grams of buckwheat noodles, which is enough for two servings.
Once the water is boiling, add the buckwheat noodles to the pot.
Boil the noodles for about 5 to 6 minutes, stirring occasionally to prevent sticking.
After boiling, strain the noodles to remove the hot water.
Immediately rinse the cooked noodles under cold water to stop the cooking process and get rid of excess starch.
In a bowl, add four tablespoons of perilla oil.
Add two tablespoons of Cham sauce to the bowl.
Add one tablespoon of Buldak hot sauce for a spicy kick.
Add one tablespoon of Buldak mayo for creaminess.
Mix all the sauce ingredients together until well combined.
Place the cooled buckwheat noodles into a serving bowl.
Pour the prepared sauce over the noodles.
Top the noodles with seasoned seaweed flakes (furikake).
Carefully place a raw egg yolk on top of the seaweed flakes as a garnish.
Mix everything together before eating.
If you don't have Cham sauce, you can make a substitute by mixing 1 tsp soy sauce, 1 tsp sugar, 2 tsp vinegar, and 2 tsp water.
Nutrition data is AI-estimated and may not be fully accurate.
This recipe was created by analyzing the video with AI. For full details, please refer to the original video.