Tofu Noodle Perilla Oil Makguksu

Blanch the tofu noodles in boiling water for 1–2 minutes and drain in a sieve.

Julienne cucumber and carrot thinly.

Mix together the sauce ingredients (soy sauce, perilla oil, vinegar, sugar, minced garlic, chili powder, and sesame seeds) to make the dressing.

Add the sauce to the tofu noodles and toss well.

Top with cucumber and carrot, then drizzle extra perilla oil.

Finish by sprinkling sesame seeds and seaweed flakes on top.