Hearty Perilla Seed and Seaweed Hand-Pulled Noodles Soup
How to Make the Dough for Perilla Seed and Seaweed Hand-Pulled Noodles
A comforting and nutritious soup featuring tender seaweed and chewy hand-pulled noodles, enriched with the nutty aroma of perilla seeds. This recipe provides clear, step-by-step instructions, perfect for beginners.
Hand-Pulled Noodle Dough- 4 cups all-purpose flour
- 0.2 tsp salt
- 1.5 cups cold water
- 1 Tbsp cooking oil
Soup Ingredients- 5g dried cut seaweed
- 5 cups water (1L)
- 3 Tbsp soy sauce for soup (Guk-ganjang)
- 2 Tbsp fish sauce or anchovy extract
- 5 Tbsp ground perilla seeds
- 5g dried cut seaweed
- 5 cups water (1L)
- 3 Tbsp soy sauce for soup (Guk-ganjang)
- 2 Tbsp fish sauce or anchovy extract
- 5 Tbsp ground perilla seeds
Cooking Instructions
Step 1
In a large bowl, combine 4 cups of flour and 0.2 tsp of salt. Gradually add 1.5 cups of cold water while mixing with a spoon or your hands until a rough dough forms and no dry flour remains. Once it comes together, start kneading with your hands.
Step 2
Once the dough is partially cohesive, add 1 Tbsp of cooking oil. Knead vigorously for about 5-10 minutes until the dough becomes smooth and elastic. A good test is to stretch the dough; it should stretch thinly without tearing. The longer you knead, the chewier the noodles will be.
Step 3
Place the well-kneaded dough into a resealable plastic bag and seal it. Refrigerate for at least 1 hour to rest. This resting period allows the gluten to relax, resulting in chewier and more tender noodles. Resting is highly recommended for better texture.
Step 4
Soak the dried cut seaweed in cold water for about 10-15 minutes until rehydrated. Squeeze out excess water and cut it into bite-sized pieces with scissors. If you only have regular dried seaweed, rehydrate it first, then cut it into small pieces.
Step 5
Pour 5 cups (1L) of water into a pot and season it with 3 Tbsp of soy sauce for soup (Guk-ganjang) and 2 Tbsp of fish sauce or anchovy extract. Establishing the base flavor of the broth at this stage enhances its depth.
Step 6
Once the broth comes to a rolling boil, add the prepared seaweed and simmer for about 10 minutes. Simmering for a longer period, like 30 minutes, will yield a softer seaweed texture and a richer broth flavor, but 10 minutes is also perfectly fine. Adjust the cooking time to your preference.
Step 7
Stir in 5 Tbsp of ground perilla seeds to add a nutty aroma and savory depth to the soup. The perilla seeds will thicken the broth slightly and enhance its rich flavor.
Step 8
Take small pieces of the rested dough and stretch them thinly into noodle shapes before dropping them into the boiling soup. Stir gently with chopsticks or a ladle occasionally to prevent the noodles from sticking together as they cook.
Step 9
The hand-pulled noodles are cooked when they float to the surface and become translucent. Taste the soup and adjust the seasoning with salt if needed. You can also add a pinch of black pepper for extra flavor. Let it simmer for another minute before serving.
Step 10
Your delicious Perilla Seed and Seaweed Hand-Pulled Noodles Soup is ready! Enjoy it warm.
