Aged Kimchi and Perilla Seed Kalguksu (knife-cut noodle soup) recipe - ingredients, nutrition and when to eat it
This noodle soup simmers knife-cut noodles with well-fermented aged kimchi and ground perilla seeds.
This noodle soup simmers knife-cut noodles with well-fermented aged kimchi and ground perilla seeds. The kimchi’s tangy flavor pairs with perilla’s nutty richness, making it a hearty choice for a chilly evening.
Noodles · 25 minutes to cook
Nutrition (per 952g serving): 432.7 kcal · protein 17.6g · carbohydrate 73.7g · fat 7.6g · sodium 1202.7mg
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 aged kimchi is very sour, rinse it lightly with water to mellow the flavor instead of adding sugar.
Tips: Add the ground perilla seeds after the broth comes to a boil, and avoid cooking them for too long to preserve their nutty aroma.
Tips: Boiling the noodles separately before adding them keeps the broth less thick.
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Ingredients (1 serving)
- Cooked knife-cut noodles — 200 g
- Aged kimchi — 0.8 cup
- Ground perilla seeds — 2 Tbsp
- Dried anchovies — 6 pc
- Kelp — 1 piece
- Green onion — 0.3 pc
- Garlic — 1 pc
- Water — 600 ml
- Salt — 0.2 tsp