Creamy Korean Perilla Seed Kalguksu
A creamy Korean knife-cut noodle soup: cook potato and zucchini first, then whisk perilla powder with broth for a smooth, nutty finish.
Servings Ingredient Calculator
Default: 2 servings (Adjusts quantities automatically)
🥬 Main Ingredients
- Fresh knife-cut noodles300 g
- Potato1 medium (180 g)
- Zucchini1/3 medium (100 g)
- Scallion1/2 stalk
- Minced garlic1 tsp
🥣 Sauce & Seasoning
- Anchovy-kelp broth850 ml
- Perilla seed powder5 tbsp
- Soup soy sauce1 tsp
- Salt1/4 tsp
- Ground peppera pinch
👨🍳 Cooking Steps
Slice the potato into 3 mm rounds, cut zucchini into thin half-moons, and thinly slice the scallion.
Add 700 ml broth and potato to a pot; simmer over medium heat for 6 minutes, until the edges turn translucent.
Shake off excess flour from fresh noodles, add them, and loosen with chopsticks while cooking for 4 minutes.
In a small bowl, whisk perilla powder with the remaining 150 ml broth until completely smooth.
Lower the heat, slowly stir in the perilla mixture, then add zucchini and garlic for 3 minutes. Season with soup soy sauce, salt and pepper; finish with scallion.
🌟 Pro Chef Tips
- • Whisk perilla powder with cool or lukewarm broth first to prevent clumps.
- • Serve right away because the noodles quickly absorb the broth.
⚠️ Avoid Common Pitfalls
- ❌ If the broth is too thick, add hot broth 2 tablespoons at a time.
- ❌ If noodles are undercooked, simmer one minute at a time uncovered so they do not clump.
🧊 Storage & Reheating Advice
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm over low heat in a skillet with a tiny dab of fresh butter to restore full aroma.
