Creamy and Hearty Perilla Seed Noodle Soup (Kalguksu)
How to Make Delicious Perilla Seed Noodle Soup
Experience a rich, nutty, and comforting bowl of Kalguksu! Inspired by Baek Jong-won’s recipe, this version focuses on a deeply savory broth infused with the wonderful aroma of perilla seeds, perfect for a satisfying meal.
Main Ingredients
- 150g Kalguksu noodles (fresh or dried)
- 50g Shiitake mushrooms
- 1/4 Onion
- 2/3 Potato
- 630ml Water (approx. 3.5 cups) + 100ml (for broth or adjusting consistency)
Seasoning & Broth Enhancers
- 5 Tbsp Perilla seed powder (generous amount)
- 0.3 Tbsp Salt (adjust to taste)
- 1.5 Tbsp Anchovy extract (for umami)
- 0.5 Tbsp Minced garlic
- 1 Tbsp Perilla oil (for finishing, enhances aroma)
- 5 Tbsp Perilla seed powder (generous amount)
- 0.3 Tbsp Salt (adjust to taste)
- 1.5 Tbsp Anchovy extract (for umami)
- 0.5 Tbsp Minced garlic
- 1 Tbsp Perilla oil (for finishing, enhances aroma)
Cooking Instructions
Step 1
Let’s start by preparing the ingredients for a delicious noodle soup! While you can use any vegetables you have on hand, shiitake mushrooms are highly recommended as they significantly deepen and enrich the broth’s flavor. Think of them as a key ingredient!
Step 2
Now, let’s get chopping! Thinly slice the potato and onion. Slice the shiitake mushrooms as well. If you’re using frozen shiitake mushrooms, rinse them thoroughly under cold water and soak them in lukewarm water until softened. Don’t discard the soaking water; it’s excellent for adding extra flavor to the broth!
Step 3
In a pot, combine all the prepared vegetables (potato, onion, shiitake mushrooms) and add 630ml (about 3.5 cups) of water. Bring to a boil over high heat, then reduce to medium heat and simmer until the potatoes are tender and slightly translucent.
Step 4
Once the potatoes are partially cooked, it’s time to prepare the noodles. Gently rinse the kalguksu noodles under cold running water. Avoid using hot water, as it can make the noodles mushy. Briefly rinse them in a colander for about 10 seconds to remove excess starch. This step is crucial to prevent the soup from becoming too thick and starchy, ensuring a pleasant, chewy texture.
Step 5
Add the prepared kalguksu noodles to the simmering broth. Gently loosen the noodles with a spoon to prevent them from clumping. Cook over medium-low heat until the noodles are fully tender and cooked through. Kalguksu noodles are best when slightly softened, so simmering over medium-low heat is key for the perfect texture.
Step 6
When the noodles are cooked, it’s time to season the soup. Add salt, anchovy extract, and minced garlic to taste. Since the broth might reduce during cooking, add an extra 100ml of water if needed to reach your desired consistency. The anchovy extract will add a delightful depth of flavor.
Step 7
Double-check that the noodles are perfectly cooked and tender. Just before turning off the heat, stir in a generous amount of perilla seed powder. Once mixed in, turn off the heat. Finally, drizzle with 1 tablespoon of perilla oil for an exquisite aroma and finish. Enjoy your delicious homemade Kalguksu!
