Savory Perilla Seed Noodles (Deulkkae Kalguksu)
Easy Rice Cooker Perilla Seed Noodles Recipe
This recipe is an adaptation of Chef Baek Jong-won’s method, creating a rich and savory perilla seed noodle soup easily using a rice cooker. Enjoy the deep, hearty broth and tender noodles for a delightful meal at home.
Main Ingredients- 100g fresh kalguksu noodles
- 100g potato (about 1/2 medium potato)
- 50g onion (about 1/2 small onion)
- 1 dried shiitake mushroom (or 1 fresh shiitake mushroom)
- 600ml water (about 3.5 cups)
- 5 Tbsp perilla seed powder
Seasoning and Broth Flavoring- 1 Tbsp soy sauce for soup or fish sauce
- 1 tsp minced garlic (or garlic powder)
- 0.5 tsp MSG seasoning (like Dasida) x 2 times
- 1 Tbsp perilla oil
- 1 Tbsp soy sauce for soup or fish sauce
- 1 tsp minced garlic (or garlic powder)
- 0.5 tsp MSG seasoning (like Dasida) x 2 times
- 1 Tbsp perilla oil
Cooking Instructions
Step 1
First, prepare the vegetables that will add flavor to the noodles. Peel and thinly julienne the potato (100g) and onion (50g). If using dried shiitake mushrooms (1), rehydrate them in warm water, remove the tough stems, and thinly slice. (If using fresh shiitake, slice them directly.)
Step 2
Place the prepared potato, onion, and shiitake mushrooms into the inner pot of your rice cooker. Add 1 tablespoon of soy sauce for soup or fish sauce, and 1 teaspoon of minced garlic (or garlic powder) to season.
Step 3
Pour 600ml of water into the rice cooker and stir gently with a spatula to combine the ingredients. Select the ‘Reheat’ or ‘Porridge’ setting on your rice cooker and cook for 9 minutes. This step helps to extract the flavors from the vegetables, deepening the broth.
Step 4
To ensure the fresh kalguksu noodles (100g) are chewy, lightly rinse them under running water to wash off excess starch. Be careful not to rinse them for too long, as this can make the noodles mushy.
Step 5
Once the rice cooker reheating is complete, add 0.5 teaspoon of MSG seasoning (like Dasida) to the broth and stir well. Add the prepared kalguksu noodles and select the ‘Reheat’ setting again, cooking for another 9 minutes. The noodles will cook through and meld with the broth.
Step 6
When the kalguksu is fully cooked, turn off the heat. Stir in 5 tablespoons of perilla seed powder for a nutty flavor and 1 tablespoon of perilla oil for aroma. Adding the perilla seed powder at the end prevents a raw taste and preserves its rich, nutty essence.
