Inspired by Korean Perilla Oil Noodle (Deulgireum Makguksu), this recipe replaces perilla with fig leaf oil, offering a subtle coconut vanilla-like flavor that's sweet and grassy. Perfect for noodles, yogurt, and more.
To make the oil: Blanch the fig leaves in boiling water for 30 seconds then transfer them to an ice cold bowl of water. Let cool. Squeeze the water out of the leaves and transfer to a high speed blender with the grapeseed oil. Blend on high speed for 3 to 5 minutes until completely smooth and bright green. The oil should reach a temp of 140F. Using a fine mesh strainer or cheesecloth, strain the oil. Store in a sterilized container in the fridge for 2-3 weeks.
To make the sauce: Combine 2 tbsp fig leaf oil, 1 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp sugar in a bowl. Taste and adjust seasoning, adding more salt if needed. Coat with cooked soba noodles. Top with sesame seeds or dukkah, fresh chives, and a soft boiled egg.
