Creamy Perilla Seed & Chicken Noodle Soup (Dak-Kalguksu)
Baek Teacher’s Home Cooking: Easy & Rich Perilla Seed Chicken Noodle Soup
Enjoy a relaxing holiday by sleeping in and then treating yourself to this simple yet incredibly flavorful Perilla Seed Chicken Noodle Soup, a recipe from Baek Teacher’s home cooking series. It’s perfect for a comforting and satisfying dinner.
Ingredients- Kalguksu noodles 300g
- Chicken 1/2 bird
- Perilla seed powder 2 Tbsp
- Chicken broth 1000ml
- Green onion 1 stalk
- Water dropwort (minari) 2 sprigs
- Red chili pepper 1
- Green chili pepper (Cheongyang) 2
- Fish sauce 2 Tbsp
- Minced garlic to taste
- Black pepper to taste
- Shredded seaweed (gim) for garnish
- Sesame seeds for garnish
Cooking Instructions
Step 1
First, rinse the chicken pieces under cold running water. Then, briefly blanch them in boiling water to remove excess fat and any gamey odor. This step ensures a cleaner, more refined broth.
Step 2
To make a flavorful broth, add 1000ml of water to a pot along with leftover vegetables (like onion, the white parts of green onions), dried anchovies, and kelp. Simmer for about 15-20 minutes to create a rich stock. Remove the kelp before it overcooks to avoid any bitterness.
Step 3
Strain the broth, removing the solids. Add the blanched chicken pieces and cook until thoroughly tender. While the chicken is cooking, prepare the vegetables: thinly slice the green onion diagonally, cut the water dropwort into 3-4cm lengths, and finely chop the red and green chili peppers. Remove the seeds from the chilies before chopping (use more Cheongyang chilies if you prefer it spicier).
Step 4
Once the chicken is fully cooked, remove it from the broth and shred the meat. Season the broth with fish sauce to taste. Add the chopped red and green chilies to the broth for a touch of heat.
Step 5
Rinse the kalguksu noodles under running water to wash off excess flour and prevent them from sticking. This helps maintain a chewy texture. Add the rinsed noodles to the simmering chicken broth and cook according to package directions, or until tender.
Step 6
When the noodles are almost cooked, stir in the perilla seed powder to achieve that wonderfully creamy and nutty flavor. Whisk well to ensure it’s fully incorporated and doesn’t clump. Finally, add the sliced green onions, water dropwort, black pepper, and minced garlic for a burst of aroma and fresh taste.
Step 7
Now, it’s time to assemble your delicious bowl. Place the kalguksu noodles and shredded chicken into a serving bowl. Ladle the rich, nutty broth generously over them, along with the cooked vegetables. Garnish with shredded seaweed (gim) and sesame seeds, if desired, for an extra touch of flavor and visual appeal. Enjoy your homemade delicacy!
