Hearty Perilla Seed Kal-guksu
Rich Perilla Seed Noodle Soup: No Fancy Ingredients Needed!
My husband called to say he’d be home late, so I quickly whipped up this hearty and comforting Perilla Seed Kal-guksu (Korean knife-cut noodle soup). It’s a simple recipe that delivers a deeply savory and nutty flavor without requiring many special ingredients.
Main Ingredients- Kal-guksu noodles (for 1 serving)
- Dried anchovies for broth (2 handfuls)
- Oyster mushrooms (1 handful, or your favorite mushrooms)
Seasoning & Broth- Coarse sea salt, to taste
- Black pepper, a pinch
- Perilla seed powder (2 tablespoons, adjust to your preference)
- Water (for broth)
- Coarse sea salt, to taste
- Black pepper, a pinch
- Perilla seed powder (2 tablespoons, adjust to your preference)
- Water (for broth)
Cooking Instructions
Step 1
First, let’s make a flavorful anchovy broth. Fill a pot about halfway with water and add 2 handfuls of dried anchovies for broth. (Don’t worry if you don’t have a dashima pack; the anchovies alone will create a delicious broth!)
Step 2
Once the water starts boiling, reduce the heat to medium-low and simmer for about 5 to 10 minutes. Be careful not to boil the anchovies for too long, as this can impart a fishy or bitter taste. After simmering, remove all the anchovies to prepare a clean broth.
Step 3
Now, add the Kal-guksu noodles and the prepared oyster mushrooms to the simmering broth. Bring it back to a gentle boil.
Step 4
When the noodles are almost cooked, stir in 2 generous tablespoons of perilla seed powder for that signature nutty and rich flavor. Add a pinch of black pepper according to your preference. Finally, season with coarse sea salt to taste. If it’s not salty enough, gradually add more salt until it reaches your desired flavor.
Step 5
Once the Kal-guksu noodles are cooked to perfection, turn off the heat. Ladle the soup into warm bowls. Enjoying this piping hot and nutty soup with some well-fermented kimchi or fresh radish kimchi is incredibly satisfying and perfect for a chilly day!
