Dried Radish Greens and Perilla Kalguksu (knife-cut noodle soup) recipe - ingredients, nutrition and when to eat it
This dish combines tender dried radish greens and knife-cut noodles simmered in a perilla seed broth.
This dish combines tender dried radish greens and knife-cut noodles simmered in a perilla seed broth. The thick, savory broth makes it a comforting choice for lunch or dinner on a chilly day.
Noodles · 30 minutes to cook
Nutrition (per 850g serving): 398.5 kcal · protein 16.6g · carbohydrate 65.9g · fat 7.8g · sodium 1011.6mg
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 dried radish greens are tough, blanch them for 5 more minutes in boiling water, then squeeze out the excess water before using.
Tips: Add the ground perilla seeds at the end and avoid cooking them for long to preserve their nutty aroma.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Cooked Kalguksu Noodles — 180 g
- Dried Radish Greens — 70 g
- Ground Perilla Seeds — 2 Tbsp
- Dried Anchovies — 5 g
- Dried kelp — 3 g
- Green onion — 10 g
- Garlic — 1 tsp
- Doenjang (Korean fermented soybean paste) — 0.5 Tbsp
- Salt — 1 g
- Water — 550 ml