Korean Perilla Seed Kalguksu
Quick answer
- Total time
- 28 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Perilla kalguksu is a Korean noodle soup whose light body comes from potato starch and ground perilla seeds.
Read more
For two servings, put 120g thinly sliced potato into 900ml water, bring it to a boil over high heat, then reduce to medium and cook for 6 minutes. Once the liquid looks slightly cloudy, add 80g sliced onion, 1 teaspoon minced garlic, and 1 tablespoon soup soy sauce. Cook for another 2 minutes, until the onion becomes translucent. Loosen 300g fresh kalguksu noodles before adding them so they do not enter the pot as a solid bundle. Stir immediately, then cook over medium-high heat for 4 minutes while lifting the strands to keep them from sticking to the bottom. Lower the heat before gradually dissolving 5 tablespoons perilla powder into the broth. Stir along the base of the pot and cook for only 2 more minutes, since prolonged high heat after the perilla goes in can make the soup excessively thick. When the noodles are tender and the broth lightly coats them, adjust the seasoning with 1/2 teaspoon salt and finish with 30g chopped green onion. Simmering the potato first provides the initial starch, while adding the perilla near the end makes the final thickness easier to control.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Slice 120 g potato and 80 g onion thinly, then finely chop 30 g green onion.
Keep 1 tsp minced garlic, soup soy sauce, salt, and perilla powder within reach so the soup does not overcook later.
- 2Control
Put 900 ml water and the potato in a pot and bring it to a boil over high heat.
Once boiling, reduce to medium and cook for about 6 minutes, until the broth turns slightly cloudy from the potato starch.
- 3Control
Add the onion, 1 tsp minced garlic, and 1 tbsp soup soy sauce, then simmer over medium heat for 2 minutes.
The onion should start turning translucent, adding mild sweetness without making the broth dark.
- 4Control
Loosen 300 g fresh kalguksu noodles and add them to the boiling broth, stirring right away.
Cook over medium-high heat for about 4 minutes, lifting and stirring occasionally so the noodles do not stick to the bottom.
- 5Finish
Lower the heat and gradually dissolve 5 tbsp perilla powder into the broth.
Stir to prevent sticking and cook for only 2 minutes to preserve the nutty aroma.
- 6Finish
Season at the end with 1/2 tsp salt, then check that the noodles are tender and the broth coats them lightly.
Ladle into bowls, top with the chopped green onion, and serve immediately while hot.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Ground perilla seeds and starchy potatoes create a nutty, naturally thick Korean noodle soup.
- Finish cue
- Season at the end with 1/2 tsp salt, then check that the noodles are tender and the broth coats them lightly.
- Avoid this
- Keep 1 tsp minced garlic, soup soy sauce, salt, and perilla powder within reach so the soup does not overcook later.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
28min, 9 ingredients
Category median
35min, 9 ingredients
Based on 233 recipes
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