Perilla Potato Dumpling Kalguksu (knife-cut noodle soup) recipe - ingredients, nutrition and when to eat it
This dish combines potato dumplings and knife-cut noodles simmered together in a creamy perilla seed broth.
This dish combines potato dumplings and knife-cut noodles simmered together in a creamy perilla seed broth. The chewy dumplings and tender noodles go well with the rich, thick broth, making it a satisfying meal on a chilly day.
Noodles · 35 minutes to cook
Tips: If the potato dough is too soft, add potato starch half a tablespoon at a time until it holds its shape.
Tips: Stir in the perilla seed powder at the end and keep the heat low, stirring so it doesn’t stick to the bottom of the pot.
Tips: If the knife-cut noodles are coated in a lot of flour, shake off some of it before adding them to keep the broth from getting too cloudy.
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Ingredients (1 serving)
- Potato — 1 pc
- Potato starch — 1 Tbsp
- Cooked kalguksu noodles — 150 g
- Perilla seed powder — 3 Tbsp
- Vegetable stock — 500 ml
- Shiitake mushrooms — 1 pc
- Korean zucchini — 0.3 pc
- Green onion — 0.3 pc
- Garlic — 1 pc
- Salt — 0.3 tsp