Perilla Powder and Sweet Potato Stem Kalguksu (Knife-Cut Noodle Soup) recipe - ingredients, nutrition and when to eat it
This knife-cut noodle soup is made with tender sweet potato stems and perilla seed powder.
This knife-cut noodle soup is made with tender sweet potato stems and perilla seed powder. The broth is rich, nutty, and thick, while the stems retain a slight bite. It makes a warming bowl for a late-summer lunch or dinner.
Noodles · 30 minutes to cook
Nutrition (per 816g serving): 416 kcal · protein 16.3g · carbohydrate 69.6g · fat 7.5g · sodium 632.1mg
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: Rather than adding the perilla powder straight to the pot, first mix it with a few spoonfuls of broth in a small bowl to help prevent lumps.
Tips: If the sweet potato stems are tough, blanch them for another 2–3 minutes.
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Ingredients (1 serving)
- Cooked knife-cut noodles — 200 g
- Sweet potato stems — 0.7 handful
- Perilla seed powder — 2 Tbsp
- Dried anchovies — 5 pc
- Kelp — 1 sheet
- Garlic — 1 pc
- Green onion — 0.2 pc
- Korean soybean paste — 0.5 Tbsp
- Water — 500 ml