Spring Cabbage Perilla Oil Makguksu

20260326, #BreakfastDiary 1675, 7°C/mostly sunny This year's first ingredient for the Endless Paradise Project is spring cabbage. Its crisp, fresh texture meets the sweet-tart juice of plum extract to deliver a freshness like a spring breeze. About 800kcal, Spring Cabbage Perilla Oil Makguksu.

1 serving buckwheat noodles (100g), 2T seasoned laver flakes, (spring cabbage seasoning) 1T tsuyu, 1T anchovy fish sauce, 1t allulose, 1t minced garlic, 2T plum extract, (buckwheat dressing) 2T tsuyu, 1t allulose, 2T perilla oil

1. Cut the spring cabbage into bite-sized pieces, put in a mixing bowl, and toss with 1T dark soy sauce, 1T anchovy fish sauce, 1t allulose, 1t minced garlic, and 2T plum extract. 2. Boil the buckwheat noodles, rinse in cold water, then toss with 2T dark soy sauce, 1T allulose, and 2T perilla oil. 3. Plate the buckwheat noodles from step 2, the seasoned spring cabbage, and top with the seasoned laver flakes.

Inspired by @bobsil____