Perilla Water Dropwort Kalguksu recipe - ingredients, nutrition and when to eat it
This kalguksu is made by simmering knife-cut noodles with water dropwort and perilla seed powder.
This kalguksu is made by simmering knife-cut noodles with water dropwort and perilla seed powder. The nutty, rich broth is brightened by the fresh aroma of water dropwort. It's a good choice for lunch or dinner when you're in the mood for a warm bowl of soup.
Noodles · 20 minutes to cook
Tips: Stir the perilla seed powder into the broth a little at a time to keep it from clumping.
Tips: Add the water dropwort at the end and cook it briefly to preserve its aroma.
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Ingredients (1 serving)
- Cooked kalguksu noodles (knife-cut noodles) — 180 g
- Minari (Korean water parsley) — 50 g
- Perilla seed powder — 2 Tbsp
- Dashi broth — 450 ml
- Scallion — 15 g
- Garlic — 1 tsp
- Soy sauce — 1 tsp
- Salt — 0.5 g