A super simple perilla seed kalguksu recipe that tastes just like the restaurant version, made with plain water, fish sauce, and de-hulled perilla powder, creating a deep and nutty 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.
Thinly julienne the potato, shiitake mushroom, and onion so they are easy to eat with the noodles.
Pour 3.5 cups of water into a pot, add the julienned potato, shiitake mushroom, and onion from the start, and turn on the heat.
Boil until the broth comes to a boil and the julienned potatoes are translucent and cooked.
Lightly rinse the kalguksu noodles in cold water to remove excess starch, then drain and add to the boiling broth.
Gently loosen the noodles with chopsticks to prevent clumping, then add minced garlic and anchovy fish sauce to enhance the broth's umami and seasoning.
Cook over adjusted heat until the noodles are soft and tender. If the broth reduces too much, add about half a cup of water.
Taste the broth and adjust seasoning with salt if needed. Continue to boil until the noodles are fully cooked and the broth has thickened.
Once the noodles are completely cooked, add half a cup of de-hulled perilla seed powder and stir well to combine without lumps.
Turn off the heat immediately after mixing in the perilla powder, drizzle with perilla oil to lock in the nutty aroma, and serve.
Boil julienned potato, onion, and mushroom with water in a pot.
Once potatoes are cooked, add rinsed kalguksu noodles, season with minced garlic and fish sauce, and boil until tender.
When noodles are cooked, stir in perilla seed powder, turn off heat, and finish with perilla oil.
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.