Okjubu's Perilla Seed Kalguksu

Name: Okjubu's Perilla Seed Kalguksu
Cook time: 15 min
Total time: 15 min
Yield: 3 servings
Cuisine: Korean
Ingredients: cheongpomuk (Dongbu-muk) 1 pack; perilla 1 bunch; seasoned seaweed a little; salt 1/3 tablespoon; minced garlic 1/2 tablespoon; sesame oil 2 tablespoons; toasted sesame seeds a little; blanching salt a little

A crisp, healthy side dish made by mixing fragrant perilla with soft cheongpomuk for a rich, savory bite.

🙋 Recommended for

⭐ Those looking for a low-calorie, delicious side dish to enjoy as part of a diet plan
⭐ Those wanting to make a light, refreshing side dish using fresh, fragrant perilla

15 min Difficulty Easy side dish

Main ingredients 🥩

cheongpomukperillaseaweedgarlicsesame oil

Tags 🏷️

cheongpomuk side dish perilla recipe healthy side dish super simple

Detailed recipeQuick recipe

Ingredients needed 🛒3 servings

cheongpomuk (Dongbu-muk) 1 pack
perilla 1 bunch
seasoned seaweed a little
salt 1/3 tablespoon
minced garlic 1/2 tablespoon
sesame oil 2 tablespoons
toasted sesame seeds a little
blanching salt a little

Recipe 🍳

Cut the cheongpomuk and perilla into bite-sized pieces, about finger-length.
Boil water and add the cheongpomuk, cooking until the cloudy texture turns translucent, then remove and cool.
Bring water to a boil, add a pinch of salt, briefly blanch the cleaned perilla, then immediately rinse under cold water and squeeze out excess moisture.
In a bowl, combine the blanched cheongpomuk and perilla, then add salt 1/3 tablespoon, minced garlic 1/2 tablespoon, sesame oil 2 tablespoons, and toasted sesame seeds.
Gently mix with hands to coat evenly, transfer to a serving dish, crumble the seasoned seaweed on top as garnish, and serve.

Cut cheongpomuk and perilla into appropriate sizes.
Blanch cheongpomuk until translucent, and briefly blanch perilla in salted water before draining and squeezing dry.
Combine all ingredients with salt, garlic, sesame oil, and sesame seeds in a bowl, mix well, then top with crumbled seasoned seaweed.

Cooking tips 💡

If the cheongpomuk becomes too firm, re-blanch it in boiling water to restore its soft, chewy texture.
Use seasoned seaweed instead of regular seaweed powder for better flavor balance.