Brisket Perilla Leaf Kalguksu (knife-cut noodle soup) recipe - ingredients, nutrition and when to eat it
This noodle soup is made by simmering beef brisket and knife-cut noodles in a rich beef broth, then finishing it with fragrant perilla leaves.
This noodle soup is made by simmering beef brisket and knife-cut noodles in a rich beef broth, then finishing it with fragrant perilla leaves. It’s savory and filling, making it a lovely choice for a warm lunch or dinner.
Noodles · 25 minutes to cook
Tips: The noodles absorb a lot of broth, so cook them just before serving. If the soup gets too thick, add a little hot water.
Tips: Add the perilla leaves after turning off the heat to preserve their fragrance.
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Ingredients (1 serving)
- Cooked knife-cut noodles — 200 g
- Beef brisket — 80 g
- Perilla leaves — 5 sheet
- Beef broth — 400 ml
- Garlic — 1 pc
- Soy sauce — 1 tsp
- Green onion — 10 g
- Ground black pepper — 0.2 tsp