Name: Easy 10-Minute Korean Perilla Oil Noodles Recipe
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: Korean
Ingredients: 4.90 oz soba noodles (aka buckwheat noodles, dry); 4 tsp perilla oil (or substitute with sesame oil); 1 tbsp regular soy sauce (or light soy sauce / low-sodium soy sauce); 1 tsp white granulated sugar (or cane sugar); 1/4 cup Korean roasted seaweed flakes (do not skip; see Notes for substitutes); 1/2 tsp sesame seeds; 2 tbsp green onion (finely chopped); 1 Cheongyang chili pepper (chopped)

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Introduction

This Easy 10-Minute Korean Perilla Oil Noodles recipe is a quick and flavorful dish perfect for any meal. Featuring nutty perilla oil and savory roasted seaweed, it brings authentic Korean tastes with minimal effort. Ready in just minutes, it’s ideal for a satisfying lunch or light dinner.

A mound of dark brown soba noodles sits in a shiny white bowl, neatly piled in the center. The noodles have a smooth, slightly glossy texture with small flecks of light sesame seeds mixed in. Scattered around the noodles are pieces of sliced green onion, adding bright green color to the dish. On top, there is a generous heap of dark green, slightly crispy shredded seaweed, creating a textured layer that contrasts with the smooth noodles. The bowl rests on a white marbled surface, with a small clear bowl of green garnish blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4.90 oz soba noodles (aka buckwheat noodles, dry)
4 tsp perilla oil (or sub with sesame oil)
1 tbsp regular soy sauce (or light soy sauce / low-sodium soy sauce)
1 tsp white granulated sugar (or cane sugar)
1/4 cup Korean roasted seaweed flakes (do not skip, or see substitute in Tips & Variations)
1/2 tsp sesame seeds
2 tbsp green onion (finely chopped)
1 Cheongyang chili pepper (chopped)

Instructions

Step 1: In a medium-sized mixing bowl, combine soy sauce, perilla oil, and sugar. Stir until the sugar dissolves completely to make the noodle sauce. Set aside.
Step 2: Bring a medium pot filled halfway with water to a boil over high heat. Add the soba noodles and cook according to the package directions. If no directions are provided, reduce heat to low-medium and cook for 2–3 minutes until noodles are chewy.
Step 3: Drain the noodles and rinse thoroughly under cold running water until cooled. Drain well and shake to remove excess water.
Step 4: Transfer the noodles into the bowl with the prepared sauce. Add the roasted seaweed flakes and toss everything together until evenly mixed.
Step 5: Optionally garnish with sesame seeds, chopped green onions, extra roasted seaweed flakes, and chopped chili pepper before serving. Enjoy!

Tips & Variations

If you cannot find Korean roasted seaweed flakes, toasted nori sheets shredded finely make a good substitute.
For extra protein, add sliced boiled egg or grilled tofu on top.
Adjust the heat by adding more or less of the Cheongyang chili pepper or replace it with a milder chili.
Use light or low-sodium soy sauce to control the saltiness of the dish.

Storage

Store leftover noodles in an airtight container in the refrigerator for up to 2 days. Because noodles get soft over time, it’s best to enjoy this dish fresh. When reheating, you can briefly blanch the noodles in hot water before tossing with fresh sauce to restore texture.

How to Serve

A bowl filled with a single large serving of dark brown soba noodles sits in the center, tossed with small light brown sesame seeds and chopped green onions scattered evenly throughout. On top sits a generous pile of shredded black seaweed, glossy and slightly textured. The noodles and toppings are inside a shiny light gold bowl, placed on a white marbled surface. In the background, there is a blurry glass bowl with green onions and a pair of wooden chopsticks resting on a white cloth. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles instead of soba?

Yes, you can substitute with udon or ramen noodles, but soba is preferred for its authentic buckwheat flavor that complements perilla oil well.

What is perilla oil, and can I substitute it?

Perilla oil is a Korean oil made from perilla seeds with a unique nutty flavor. If unavailable, sesame oil is a good substitute, providing a similar toasty aroma.