Easy and fast to make, this is a recipe for cold soba noodles. This dish is prepared with dry buckwheat noodles, commonly called soba noodles, and a few other pantry staples from Korea.

It’s a great recipe to make on a weeknight or a Sunday when you’re not too busy because it’s so simple to put together. It will quickly become your new favorite noodle meal, especially in the humid summer months.


Perilla oil noodles, commonly known as cold soba noodles with perilla oil dressing, are one of the most popular Korean noodle meals in the world right now. Perilla oil noodles are also called perilla oil noodles. Perilla oil noodles also go by the moniker “perilla oil dressing.” The Korean name “Deulgireum Makguksu” (also spelled as “들기름 막국수”) refers to a specific location related with the kingdom of Memil Guksu. The Korean word for noodles is guksu, while buckwheat is memil. Both of these terms are used in Korean. These two words come from the Korean language in which they are employed. The sauce for topping soba noodles is made with toasted sesame seeds, perilla oil, and soy sauce. Other pantry staples are also utilised. This sauce is poured to the noodles immediately after they have finished boiling and draining. Once the noodles have been perfectly cooked, the sauce is delicately poured over them.


When compared to the several types of soba noodle dishes that are popular in Korea, this recipe for a sauce for noodles is not as spicy as those other dishes can be described as being. This is because the sauce for noodles is made with different ingredients. To be more specific, this particular dish is classified as Ganjang Bibim Guksu, which is also widely referred to as 谄장 비빘국수 (soy sauce mixed noodle cuisine of the Korean cuisine).

If you are someone who enjoys eating hot noodles, you might want to consider switching to one of these two recipes instead. Both of these are delicious possibilities. Aside from soba noodles, some noodles are covered with a sweet chili soy vinaigrette and hot kimchi noodles combined. These noodles are one of the options available. They are a flexible choice to consider.

The snapshot that is presented below demonstrates that it is even feasible to acquire perilla oil noodles in pre-packaged form before purchasing them. Performing this action is something that you are capable of doing. On the other hand, I came to the realization that this was not even close to being as magnificent as the ones that I had cooked at home.


A form of vegetable oil known as perilla oil is obtained by heating the seeds of a plant known as perilla and then extracting the oil. The aroma and flavor of toasted perilla oil are reminiscent of toasted sesame oil; it is light brown in color and has a little nutty and earthy aroma. The flavor profile, on the other hand, is extremely distinguishable from that. In Korean meals that include sautéing vegetables, it is frequently utilized.

If you are interested in learning more about perilla oil, you might find this post, Perilla Oil, to be of use to you.

Two types of noodles are recommended for this recipe: soba noodles and buckwheat noodles. However, if you are unable to locate either of these types of noodles, you can substitute them with somen noodles (someone 솜면). It is possible that the chewing texture is not exactly correct because they are much thinner than soba noodles; yet, they are excellent at absorbing flavors.


If you cannot get perilla oil, you can substitute sesame oil. Despite the fact that the flavour profile is rather distinct, sesame oil’s nutty fragrance and flavour are more similar to perilla oil than to other items. When using sesame oil, it is vital to use toasted sesame oil rather than untoasted sesame oil because the latter will produce a more nut-like flavour. In addition, use less of it than the recipe calls for. For example, if the recipe calls for two tablespoons of perilla oil, use one and a half tablespoons of sesame oil.

Tsuyu is a versatile Japanese condiment that can be used as a dipping sauce or the base for Japanese noodle soups. It’s a versatile condiment. It is most commonly served as a complement to dishes that include soba and udon noodles, as well as items that do not contain tempura. This sauce is also used in several Korean or Korean-Japanese fusion dishes. If you like, you can substitute homemade dried anchovy and kelp stock (also known as Korean soup stock) for tsuyu. However, because tsuyu has a stronger flavour than Korean soup stock, you’ll need to dilute it with water to get a more balanced flavour.


The noodles should be served cold because this meal is primarily a cold noodle dish. It is strongly recommended that the noodles be served cold. In addition, because these soba noodles are already prepared, you won’t have to serve any additional meals as a side dish when you utilise them because they are already prepared. In the event that, on the other hand, you would like to improve the dinner, you can do so by preparing additional toppings (which are comparable to those that are outlined in the recipe that is supplied below). I don’t bother with any other ingredients because the goal of this soba noodle is to be as simple as possible. As a general rule, I don’t bother with any additional ingredients.

If you want to experience more of the flavor and texture that is characteristic of Korean cuisine, you can serve it with pickled radish or cucumber pickles. This is a possibility.

Additionally, it is conceivable to serve it with white kimchi; however, I would not advocate using ordinary kimchi because it has the potential to overshadow the flavor of the meal. There is also the possibility that white kimchi might be used.

I can’t get enough of noodles, especially throughout the warmer months of the year. It is imperative that you give these noodles a shot because they are so tasty and impossible to resist. On no account will you be disappointed in any manner.




  • 180 g / 6.3 ounces dry buckwheat noodles (soba noodles)
  • 10 g / 0.4 ounces seasoned dried seaweed (gim, nori), finely crushed
  • 10 g / 0.4 ounces green onions, thinly sliced
  • 1-2 Tbsp toasted sesame seeds


  • 1.5 Tbsp soy sauce, regular (I used kikkoman soy sauce)
  • 2 Tbsp tsuyu (Japanese soup base) * see below for substitution
  • 1 Tbsp water
  • 2 Tbsp perilla oil or 1 to 1.5 Tbsp sesame oil (toasted)
  • 2 tsp sugar, raw or light brown
  • 2 tsp toasted sesame seeds


  • thin sliced cucumber
  • radish sprouts
  • boiled egg
  • thin sliced cooked zucchini
  • thin sliced perilla leaves
  • poached shredded chicken breast
  • canned tuna

* If you don’t have tsuyu, substitute it with 3 tbsp of homemade dried anchovy and kelp stock (Korean soup stock) and omit the water from the soba sauce ingredients.

** If you want to learn more about essential Korean ingredients, check my Korean ingredients list.


1. Boil the soba noodles in rolling boiling water just until tender following the package instructions. Drain and rinse in cold water to cool down. Transfer the noodles into a mixing bowl.

2. While the noodles are cooking, combine the sauce ingredients in a small bowl and mix them well. Set aside.

3. Combine the noodles with the sauce in a mixing bowl.

4. Transfer the noodles into a bowl. Garnish with the seaweed, green onions, and sesame seeds by sprinkling them around the bowl. Top up with your choice of other optional topping ingredients listed above. Serve.


What are cold soba noodles?

Cold soba noodles are a traditional Japanese dish made from buckwheat flour. They are typically served chilled and accompanied by a dipping sauce called tsuyu. Soba noodles can be enjoyed on their own or with various toppings such as sliced green onions, grated daikon radish, or tempura.

How do you cook cold soba noodles?

To cook cold soba noodles, bring a pot of water to a boil and add the noodles. Cook according to the package instructions, usually around 5-7 minutes, or until they are tender but still firm to the bite. Once cooked, drain the noodles and rinse them under cold water to stop the cooking process and remove excess starch. Finally, drain the noodles again and chill them in the refrigerator until ready to serve.

What is tsuyu sauce?

Tsuyu is a versatile dipping sauce commonly served with cold soba noodles. It’s made from a combination of dashi (fish stock), soy sauce, mirin (sweet rice wine), and sometimes sugar. Tsuyu can be customized to taste by adjusting the ratio of these ingredients. Some variations may also include bonito flakes or kombu (dried kelp) for added flavor.

Can I make cold soba noodles ahead of time?

Yes, you can make cold soba noodles ahead of time. After cooking and rinsing the noodles, drain them well and toss them with a little bit of oil to prevent them from sticking together. Then, transfer the noodles to an airtight container and refrigerate until ready to serve. They should stay fresh for up to 24 hours. When ready to serve, simply plate the chilled noodles and serve with tsuyu sauce and desired toppings.

Are cold soba noodles gluten-free?

Traditional soba noodles are made from buckwheat flour, which is naturally gluten-free. However, some commercial varieties may contain a mixture of wheat flour and buckwheat flour, so it’s essential to check the ingredients label if you have a gluten intolerance or allergy. Additionally, cross-contamination can occur during processing, so it’s best to look for certified gluten-free soba noodles if you need to avoid gluten.


Leave a Comment