Rich Perilla Seed Noodle Soup (Deulkkae Kalguksu)
Savory Perilla Seed Noodle Soup on a Spring Rainy Day
On a weekend with drizzling spring rain, I made a deliciously savory perilla seed noodle soup. The nutty aroma of perilla seeds combined with the chewy noodles creates a comforting and hearty meal, perfect for a slightly chilly day.
Noodle Soup Ingredients
- Kalguksu noodles for 2 servings
- 1/2 stalk of green onion, thinly sliced
- 1/2 onion, thinly sliced
- 2 Cheongyang peppers, finely chopped (adjust to spice preference)
- 100g shelled clams (rinsed and prepared)
- 3 tablespoons perilla seed powder
- A small amount of carrot, julienned
- 1/2 tablespoon minced garlic
- 3 tablespoons fish sauce or soy sauce (for seasoning)
Broth Ingredients
- 1 dried pollock head (or use dried anchovies if unavailable)
- 3 slices of radish (thumb-sized)
- 1/2 onion (use with peel for color and flavor)
- 1/2 stalk green onion (white parts)
- 1 handful dried anchovies (about 10g)
- 2 pieces of dried kelp (10x10cm)
- A few dried shiitake mushrooms
- 1.5 liters water
- 1 dried pollock head (or use dried anchovies if unavailable)
- 3 slices of radish (thumb-sized)
- 1/2 onion (use with peel for color and flavor)
- 1/2 stalk green onion (white parts)
- 1 handful dried anchovies (about 10g)
- 2 pieces of dried kelp (10x10cm)
- A few dried shiitake mushrooms
- 1.5 liters water
Cooking Instructions
Step 1
First, let’s make a flavorful and deep broth. In a pot, combine 1.5 liters of water with the dried pollock head, radish slices, onion (with peel), green onion whites, dried anchovies, and dried shiitake mushrooms. Bring to a boil over high heat, then reduce to medium-low and simmer for 10 minutes. Add the kelp and simmer for another 5 minutes, then remove the kelp immediately to avoid bitterness. Strain out the remaining solids to get a clear and refreshing broth.
Step 2
Now, let’s prepare the vegetables and toppings for the noodle soup. Thinly slice the green onion diagonally, and slice the onion into thick strips. Finely chop the Cheongyang peppers – feel free to add more if you like it spicy! Julienne the carrot for a touch of color. Prepare the rinsed shelled clams.
Step 3
Strain the broth through a fine-mesh sieve to remove all the solids, ensuring you have a clear liquid. This step results in a much cleaner and more refined soup base.
Step 4
For store-bought kalguksu noodles, gently shake off any excess flour. You can also rinse them briefly under cold water before cooking to make the noodles chewier and prevent the broth from becoming cloudy. (Optional step)
Step 5
Pour the prepared clear broth back into the pot and bring it to a boil. Once boiling, add the sliced onions, carrots, and minced garlic. Let it simmer for a bit. When the vegetables are somewhat tender, add the kalguksu noodles and shelled clams, and cook until the noodles are done. Reduce the heat to low, then stir in the generous amount of perilla seed powder, ensuring it’s well dissolved. Finally, season with fish sauce or soy sauce to your taste. This completes your deeply savory and rich perilla seed noodle soup! Add the sliced green onions and Cheongyang peppers at this stage if you like.
