Perilla Leaf and Perilla Oil Kalguksu recipe - ingredients, nutrition and when to eat it
This mixed kalguksu is made by tossing cooked knife-cut noodles with perilla leaves and perilla oil for a fragrant finish.
This mixed kalguksu is made by tossing cooked knife-cut noodles with perilla leaves and perilla oil for a fragrant finish. It is great for lunch or a simple dinner, while shredded roasted seaweed and sesame seeds add a nutty flavor.
Noodles · 15 minutes to cook
Nutrition (per 241.5g serving): 392.5 kcal · protein 9.3g · carbohydrate 61.2g · fat 11.2g · sodium 502.2mg
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: Drain the noodles well after reheating them so the dressing does not become watery.
Tips: For the freshest perilla aroma, add the leaves just before eating and toss lightly.
Tips: If you prefer less tang, start with half a teaspoon of vinegar and adjust the seasoning.
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Ingredients (1 serving)
- Cooked knife-cut noodles — 200 g
- Perilla leaves — 8 pc
- Perilla oil — 2 tsp
- Seaweed flakes — 0.5 sheet
- Scallions — 1 Tbsp
- Sesame seeds — 1 tsp
- Soy sauce — 1 tsp
- Vinegar — 1 tsp
- Garlic — 0.5 tsp