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Korean-style serving of Perilla-seed kalguksu

들깨칼국수 · Perilla-seed kalguksu

Perilla-seed kalguksu

들깨칼국수

What exactly is it?

Ground perilla seed makes this noodle soup nutty and thick. Its pale, creamy appearance can come from the seeds and noodle starch rather than dairy. Color and graininess vary with how the perilla is hulled and ground.

Main ingredients

Knife-cut wheat noodles, ground perilla seed, anchovy, seafood or vegetable stock, zucchini, mushrooms

Ordering and serving

Take noodles with some broth to taste the perilla. Check the stock for a vegetarian order. Some restaurants serve the bowl in a set with sliced boiled pork.

Origins and changes

This variation applies ground-perilla thickening to kalguksu; the same approach appears in perilla sujebi. An MFDS recipe uses dried shrimp and anchovy stock, illustrating why a seed-based creamy soup is not necessarily vegetarian.

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Perilla-seed kalguksu

들깨칼국수

Main ingredients
Knife-cut wheat noodles, ground perilla seed, anchovy, seafood or vegetable stock, zucchini, mushrooms
Flavor and character
Ground perilla seed makes this noodle soup nutty and thick. Its pale, creamy appearance can come from the seeds and noodle starch rather than dairy. Color and graininess vary with how the perilla is hulled and ground.
How to eat it
Take noodles with some broth to taste the perilla. Check the stock for a vegetarian order. Some restaurants serve the bowl in a set with sliced boiled pork.
Read about this dish →

Kalguksu

칼국수

Main ingredients
Knife-cut wheat noodles, chicken, anchovy or clam broth, zucchini, potato, scallion
Flavor and character
Rolled wheat dough is cut into ribbons and simmered in broth. Starch released from the noodles can thicken the soup slightly. Chicken, anchovy and clam broths produce quite different bowls despite sharing the same dish name.
How to eat it
Kimchi and seasoning paste often accompany the bowl; taste the broth before adding much. Son kalguksu emphasizes handmade noodles, not the absence of seafood.
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