1
Julienne the potato to a thickness of 0.5cm.
Perilla Seed Knife-Cut Noodles (Kalguksu)
A super simple recipe for savory and rich perilla seed knife-cut noodles.
KoreanNoodles
📝 10 steps
What You'll Need
Potato2/3 piece (120g)
Shiitake mushroom1 piece (20g)
Onionapprox. 1/4 piece (60g)
Water3 and 1/2 cups (630ml)
Knife-cut noodles (Kalguksu)150g
Minced garlic1/2 tbsp (10g)
Anchovy fish sauceapprox. 1 and 1/2 tbsp (14g)
Flower salta little (1g)
Perilla seed powderapprox. 5 tbsp (44g)
Perilla oil1 tbsp (7g)
Instructions
2
Remove the stem of the shiitake mushroom and slice it to a thickness of 0.3cm.
3
Julienne the onion to a thickness of 0.3cm.
4
Pour water into a deep pot, add the julienned onion, potato, and shiitake mushroom, and bring to a boil.
5
Rinse the knife-cut noodles in a colander under running water.
6
When the water boils, reduce to medium heat, add the rinsed noodles to the broth, and boil while stirring gently.
7
Add the minced garlic and boil.
8
Season with anchovy fish sauce and flower salt.
9
Add the skinless perilla seed powder and boil while stirring well so it does not clump.
10
Turn off the heat and drizzle with perilla oil to finish.