Baek Jong-won's Perilla Seed Kalguksu

Cooking tips 💡

• The key to a smooth and creamy broth with no gritty texture is to use 'de-hulled, peeled perilla seed powder'.
• Leftover perilla seed powder can easily go rancid, so seal it tightly and store it in the freezer for longer shelf life.
• Noodle water absorption varies by brand, so don't hesitate to add about half a cup of water if the broth seems too low while cooking.
• To fully enjoy the mild and nutty flavor of perilla, it's recommended not to add green onions, but you can add them if you prefer.
• Perilla oil loses its aroma when heated, so always add it at the very end after turning off the heat to achieve that restaurant-quality flavor.

Recommended for 🙋

• ⭐Those who want to enjoy rich and nutty perilla seed kalguksu at home, just like at a restaurant.
• ⭐Those who want to create a deep umami flavor with plain water and fish sauce, without the hassle of making stock.
• ⭐Those looking for a warm and comforting noodle dish perfect for rainy days or late-night cravings.