Rich and Nutty Perilla Seed Noodle Soup (Saengdeulkkae Kalguksu)
Rich and Nutty Perilla Seed Noodle Soup (Saengdeulkkae Kalguksu)
Rich and Nutty Perilla Seed Noodle Soup (Saengdeulkkae Kalguksu)
A homemade celebration noodle soup! This fresh perilla seed kalguksu is incredibly rich and nutty, surpassing even restaurant versions. Made in honor of my son’s vacation, it was a delicious success!
Noodle Dough Ingredients- 5 cups all-purpose flour
- 2.5 cups water (for dough)
Soup and Garnish Ingredients- 1 cup fresh perilla seeds
- Plenty of water (for blending perilla)
- 1/2 zucchini
- 2 bags fresh oysters (approx. 200-300g)
- 1/2 stalk green onion
- 1 cup fresh perilla seeds
- Plenty of water (for blending perilla)
- 1/2 zucchini
- 2 bags fresh oysters (approx. 200-300g)
- 1/2 stalk green onion
Cooking Instructions
Step 1
First, let’s prepare the noodle dough, the heart of this kalguksu. In a large bowl, combine 5 cups of flour. Gradually add 2.5 cups of water while mixing, until a cohesive dough forms. Adjust the water quantity if needed to achieve a non-sticky consistency. Once the dough is ready, wrap it in plastic wrap and refrigerate for at least 3 hours, or preferably overnight. This resting period makes the noodles chewier.
Step 2
Now, let’s prepare the fresh perilla seeds that will give this soup its signature rich flavor. Place 1 cup of fresh perilla seeds in a fine-mesh sieve and rinse them lightly under running water to remove any impurities. Transfer the rinsed seeds to a blender along with a generous amount of water, and blend until smooth. Blend for about 1 minute to create a creamy, nutty perilla paste, which will form the base of our soup.
Step 3
Take the rested dough out and place it on a lightly floured work surface. Use a rolling pin to flatten the dough as thinly as possible. Thin noodles cook faster and have a better texture. Once thinly rolled, cut the dough into strips approximately 0.3 cm wide to create the kalguksu noodles. As you separate the noodles, lightly sprinkle them with more flour to prevent them from sticking together, ensuring distinct, springy strands.
Step 4
Pour the blended perilla mixture into a pot and add enough water for the soup (adjust according to how much kalguksu you are making). Bring the soup to a rolling boil over high heat. Once boiling, carefully add the prepared kalguksu noodles.
Step 5
It’s important to clean the fresh oysters thoroughly. Gently shake the oysters in their bag under running water to dislodge any shell fragments or impurities. You can also rinse them once with coarse salt, followed by a rinse with clean water, to remove any fishy odor and ensure they are pristine. Drain the cleaned oysters well on a sieve.
Step 6
To add a refreshing element to the soup, prepare the zucchini by halving it, removing the seeds, and slicing it into bite-sized pieces (half-moons or thin strips). Add the sliced zucchini to the boiling perilla soup.
Step 7
Once the noodles are added, stir them gently with chopsticks once or twice as they cook to prevent them from clumping together. Allow the zucchini and noodles to simmer together, letting the flavors meld.
Step 8
When the noodles become translucent and are cooked through, add the prepared oysters and the thinly sliced green onion. Skim off any foam or impurities that rise to the surface as the oysters cook. Finally, season the soup with salt and tuna extract (or soy sauce) to your liking. Once the soup is rich and creamy, turn off the heat. Ladle generously into bowls and serve hot. This dish is especially delicious when enjoyed with kimchi.
