Korean Perilla Noodles with Aster Leaves
Quick answer
- Total time
- 30 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Instead of a soup, ground perilla seed, perilla oil, and soup soy sauce form a thick, nutty sauce that clings to fine somyeon noodles.
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Chwinamul, a Korean wild aster green, brings a distinctive mountain-herb scent that the toasted perilla balances. The greens are blanched only briefly and shocked in cold water, so they stay deep green with some bite. Spring chwinamul has the strongest aroma.
Ingredients
Instructions
- 1
Remove the tough stems from 100g chwinamul by hand and cut into 5cm bite-sized lengths.
- 2
Bring a pot of water to a boil, blanch the chwinamul for 1 minute, then immediately remove and rinse under cold water to preserve color, and squeeze out the moisture firmly.
- 3
In the same pot, cook 200g somyeon for 3 minutes until translucent, then rinse under cold water to remove starch and drain in a colander.
- 4
Heat 1 tbsp perilla oil in a pan over low heat, add green onion and 1 tsp minced garlic, and cook for 30 seconds to release the fragrance.
- 5
Add the blanched chwinamul, 1.5 tbsp soup soy sauce, and 3 tbsp perilla seed powder, and mix over low heat for 1 minute to make the sauce.
- 6
Add the drained somyeon and toss to coat evenly, adding 1 tbsp of water at a time if the sauce is too thick, until the consistency is right.
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