Brisket and Perilla Knife-Cut Noodle Soup recipe - ingredients, nutrition and when to eat it
This knife-cut noodle soup is simmered with beef brisket and perilla seed powder for a rich, nutty broth.
This knife-cut noodle soup is simmered with beef brisket and perilla seed powder for a rich, nutty broth. Tender beef and chewy noodles make it a comforting choice for lunch or dinner on a chilly day.
Noodles · 25 minutes to cook
Tips: If the broth gets too thick, add a little water to thin it.
Tips: Brisket releases plenty of fat, so there’s no need to add oil separately.
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Ingredients (1 serving)
- Cooked kalguksu noodles (knife-cut wheat noodles) — 180 g
- Beef brisket — 70 g
- Perilla seed powder — 2 Tbsp
- Beef stock — 450 ml
- Onion — 0.3 pc
- Green onion — 0.3 stalk
- Garlic — 1 clove
- Soy sauce — 1 tsp
- Ground black pepper — 0.1 tsp
- Water — 100 ml