Perilla seed kalguksu
Hello? Rice is national power. According to Donguibogam, perilla seeds are native to Korea, China, and Japan, and are warm in nature, non-poisonous, and the taste lowers sourness. Perilla seeds contain a large amount of omega 3, which is an essential unsaturated fatty acid that cannot be produced by itself in the human body, so it must be consumed as food. Perilla seed effects are good for skin beauty, prevention of adult diseases, and blood vessel health. Today, we're going to make perilla kalguksu using perilla powder.
1 serving
Within 30 minutes
밥심은국력
Ingredients
  • Kalguksu
    1serving
  • perilla powder
    4TS
  • Young squash
    1/2handful
  • onion
    1/2handful
  • Shiitake mushroom
    1/2handful
  • leek
    1/2ea
  • Anchovy pack again
    1ea
  • Water
    800ml
  • Flower salt
    1ts
Cooking Steps
STEP 1/7
Cut the zucchini into half-moon slices and cut the onions into squares. Shred the soaked shiitake mushrooms and cut the green onions diagonally. When you soak shiitake mushrooms, you can soak them quickly by adding sugar to lukewarm water.
STEP 2/7
It's kalguksu noodles in the freezer. You can leave the noodles for a long time if you keep them frozen.
STEP 3/7
Prepare perilla powder.
STEP 4/7
Boil anchovy stock pack in 800ml water for 10 minutes. The broth comes out quickly these days.
STEP 5/7
Put perilla seed powder in the broth. Stir well and add vegetables except green onions.
STEP 6/7
Add the noodles as they are frozen. Boil the noodles for a total of 8 minutes and 30 seconds. Don't stir the noodles right away, and when it's a little cooked, loosen them. If you stir it right away, the noodles will boil.
STEP 7/7
Lastly, add green onions
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