Rich and Savory Perilla Seed Noodle Soup (Deulkkae Kalguksu)
How to Make Perilla Seed Clam Noodle Soup | Noodle Dish Recipe
On a day like today, let’s make a hearty and savory Kalguksu with plenty of perilla seeds! This recipe brings together the nutty aroma of perilla seeds with the fresh taste of clams and soft potatoes for a truly comforting meal.
Main Ingredients- Kalguksu noodles, 3 servings
- Potato, 1 large
- Scallion, 1 stalk
- Fresh clams, 1 pack (approx. 200g)
Broth Ingredients- Dried shiitake mushrooms, a handful
- Dried kelp (dashima), 2 sheets (approx. 10cm x 10cm each)
- Dried anchovies, a handful (approx. 10g)
- Dried shrimp, a handful (approx. 10g)
- Water, 1500ml (approx. 6.5 cups)
Seasoning and Garnish- Soup soy sauce (Guk-ganjang), 2 Tbsp
- Ground perilla seeds, 2 Tbsp
- Minced garlic, 1 Tbsp
- Salt, to taste (optional)
- Dried shiitake mushrooms, a handful
- Dried kelp (dashima), 2 sheets (approx. 10cm x 10cm each)
- Dried anchovies, a handful (approx. 10g)
- Dried shrimp, a handful (approx. 10g)
- Water, 1500ml (approx. 6.5 cups)
Seasoning and Garnish- Soup soy sauce (Guk-ganjang), 2 Tbsp
- Ground perilla seeds, 2 Tbsp
- Minced garlic, 1 Tbsp
- Salt, to taste (optional)
Cooking Instructions
Step 1
First, prepare all the necessary ingredients for the dish. You’ll need 3 servings of Kalguksu noodles, 1 large potato, 1 stalk of scallion, and 1 pack of fresh clams, all washed clean. Also, gather your broth ingredients: dried shiitake mushrooms, kelp, dried shrimp, and dried anchovies, which will add depth to the soup.
Step 2
Pour 1500ml (about 6.5 cups) of water into a pot. Add all the broth ingredients you’ve prepared (dried shiitake mushrooms, kelp, dried shrimp, and dried anchovies) to the water. Pre-making the broth like this will ensure a much deeper and richer flavor for your Kalguksu.
Step 3
Bring the water with the broth ingredients to a boil over high heat. Once boiling, reduce the heat to medium-low and let it simmer gently for about 30 minutes. After 30 minutes, you’ll notice the water has taken on a richer color and a delicious aroma will have developed. At this point, remove and discard all the simmered broth ingredients to keep the soup clear.
Step 4
Thinly slice the scallion on a bias (about 0.5cm thick). These will be used as a garnish and added at the end to enhance the aroma.
Step 5
Peel the potato and cut it into bite-sized pieces, about 1cm thick. It will soften as it cooks, making it a lovely addition to the noodle soup.
Step 6
Briefly blanch the Kalguksu noodles by boiling them for about 1 minute, then drain. (First blanching step) Kalguksu noodles often have a lot of starch, and adding them directly to the broth can make it cloudy or clumpy. Blanching them beforehand ensures a cleaner and chewier noodle texture in your soup.
Step 7
Add the sliced potato to the clear broth you’ve made and bring it to a boil. Cook until the potatoes are about halfway tender.
Step 8
Now, let’s season the soup for that delicious umami! Add 2 Tbsp of soup soy sauce (Guk-ganjang) and 1 Tbsp of minced garlic. Adjust the seasoning with a little salt if needed, according to your preference.
Step 9
Add the thoroughly washed clams to the pot. Cook until all the clam shells have opened. Using fresh clams is key to a refreshing and flavorful broth.
Step 10
Once the clams are cooked and open, add the blanched Kalguksu noodles to the broth. Continue to cook for about 2-3 more minutes, allowing the noodles to become perfectly chewy.
Step 11
Finally, stir in 2 Tbsp of ground perilla seeds for that signature nutty and rich flavor. Let the soup simmer for a moment longer after adding the perilla seeds; this will thicken the broth and enhance its creamy, nutty taste.
Step 12
This is the final step! Add the sliced scallions and a pinch of black pepper for garnish and aroma. Your steaming hot and fragrant Perilla Seed Kalguksu is now ready!
Step 13
Enjoy your delicious Perilla Seed Kalguksu! The combination of the savory perilla broth, chewy noodles, and fresh clams is simply delightful and makes for a very satisfying meal.
