Perilla and Seaweed Kalguksu (knife-cut noodle soup) recipe - ingredients, nutrition and when to eat it
This one-pot dish combines kalguksu noodles and seaweed in a broth made with perilla seed powder.
This one-pot dish combines kalguksu noodles and seaweed in a broth made with perilla seed powder. The tender noodles and seaweed pair with a rich, nutty flavor, making it especially nice on a rainy day or chilly evening.
Noodles · 25 minutes to cook
Nutrition (per 738g serving): 372.6 kcal · protein 14g · carbohydrate 64.9g · fat 5.5g · sodium 728.6mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Mix the perilla seed powder with a ladleful of broth before adding it to the pot to help prevent lumps.
Tips: If using pre-cooked noodles, warm them according to the package directions and add them at the end so the broth doesn't get too thick.
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Ingredients (1 serving)
- Cooked Kalguksu Noodles — 200 g
- Dried Seaweed — 3 g
- Perilla Seed Powder — 2 Tbsp
- Dried Anchovies — 5 g
- Garlic — 1 tsp
- Soy Sauce — 1 tsp
- Green Onion — 10 g
- Water — 500 ml