Perilla Seed Ongsimi Noodles (potato dumpling noodle soup) recipe - ingredients, nutrition and when to eat it
Chewy potato ongshimi dumplings and knife-cut noodles are simmered together in a nutty perilla seed broth.
Chewy potato ongshimi dumplings and knife-cut noodles are simmered together in a nutty perilla seed broth. The smooth, thick broth is especially comforting on a chilly fall or winter evening, or as a satisfying lunch.
Noodles · 35 minutes to cook
Nutrition (per 847.5g serving): 511.4 kcal · protein 18g · carbohydrate 97.1g · fat 6.2g · sodium 1030.7mg
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: If the potato dough is too wet, adjust it by adding potato starch one teaspoon at a time.
Tips: Dissolve the ground perilla seeds in water first to prevent lumps from forming in the broth.
Tips: Knife-cut noodles can make the broth overly thick if cooked too long, so add them at the end.
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Ingredients (1 serving)
- Potato — 180 g
- Potato starch — 2 Tbsp
- Boiled Kalguksu noodles — 150 g
- Perilla seed powder — 2 Tbsp
- Dried anchovies — 8 g
- Kelp — 5 g
- Water — 450 ml
- Green onion — 15 g
- Garlic — 1 pc
- Salt — 0.5 tsp