Korean Ssukgat Perilla Bibim Somyeon
Quick answer
Ground perilla seeds create a nutty foundation for this cold noodle dish, while crown daisy leaves contribute a distinctive herbal bitterness.
What makes this special
- Nutty ground perilla seeds and bitter crown daisy leaves balance this Korean cold noodle dish.
- Ssukgat's bitter herbal note counterbalances perilla's heavy nuttiness
- 30-second ice water dip tightens starch strands for firmer noodle bite
Key ingredients
Core cooking flow
- 1 Rinse 40 g crown daisy, shake off excess water, and cut it into 4 cm pieces.
- 2 In a large bowl, first mix 1.5 tablespoons soy sauce with 1 tablespoon each...
- 3 Bring a generous pot of water to a full boil, add 200 g somyeon, and cook ov...
Ground perilla seeds create a nutty foundation for this cold noodle dish, while crown daisy leaves contribute a distinctive herbal bitterness. Thin somyeon noodles serve as the base, tossed in a savory dressing made from soy sauce and freshly ground perilla seeds. Julienned cucumber adds a crisp texture and freshness that contrasts with the soft strands. Preparing the noodles involves boiling and rinsing them multiple times in cold water to build elasticity and remove surface starch. Ensuring the noodles are dry prevents the sauce from thinning out during mixing. Using seeds that are toasted and ground just before serving heightens the aromatic quality of the bowl. The entire preparation takes approximately twenty-five minutes, making it an efficient option for warm weather. It lacks the heat typically associated with spicy noodles, making it approachable for newcomers. Adding chili oil provides a spicy kick for variety, or the dressing can be paired with buckwheat noodles instead. Any remaining sauce functions effectively as a topping for tofu or fresh garden salads.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Rinse 40 g crown daisy, shake off excess water, and cut it into 4 cm pieces.
Julienne 60 g cucumber thinly, then soak it in cold water so it stays crisp while the noodles cook.
- 2Season
In a large bowl, first mix 1.5 tablespoons soy sauce with 1 tablespoon each vinegar and plum syrup, plus 1 teaspoon minced garlic.
Stir in sesame oil and 2 tablespoons perilla powder until the dressing looks smooth and slightly thick.
- 3Control
Bring a generous pot of water to a full boil, add 200 g somyeon, and cook over medium-high heat for 3 minutes.
Stir right away so the strands separate, and add a small splash of cold water if it starts foaming over.
- 4Heat
Drain the cooked noodles and rub-rinse them several times in cold water to remove surface starch.
Soak them in ice water for 30 seconds, then drain in a sieve and squeeze firmly so the dressing does not become watery.
- 5Step
Add the well-drained noodles to the bowl and toss first with about 80 percent of the dressing.
When the strands are evenly coated in a pale beige color, taste and adjust with the remaining dressing as needed.
- 6Finish
Just before serving, add the crown daisy and drained cucumber, then toss lightly so the greens keep their aroma and do not bruise.
Plate the noodles, sprinkle a little more perilla powder on top, and serve cold right away.
After the steps
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Continue with shared ingredients, meal pairings, or a similar method.
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