📝 About This Recipe
Deulmyeon is a hidden gem of Korean temple cuisine, celebrated for its incredibly creamy, earthy, and nutty profile derived from toasted perilla seeds. This soul-warming dish features chewy wheat noodles bathed in a rich, velvety broth that feels indulgent yet remains entirely wholesome. It is a masterclass in clean, deep flavors, offering a unique aromatic experience that is both comforting and deeply satisfying.
🥗 Ingredients
The Broth Base
- 10 large Dried Anchovies (guts removed for a clean taste)
- 1 piece Dried Kelp (Dashima) (approx 4x4 inches)
- 6 cups Water (filtered)
- 3 pieces Dried Shiitake Mushrooms (sliced)
The Perilla Mixture
- 1/2 cup Toasted Perilla Seed Powder (de-hulled/skinless variety for extra creaminess)
- 2 tablespoons Sweet Rice Flour (Mochiko) (used to thicken the soup)
- 1/2 cup Reserved Broth (cooled slightly)
Main Ingredients
- 2 servings Kalguksu Noodles (fresh Korean knife-cut wheat noodles)
- 1/2 piece Zucchini (Aehobak) (julienned)
- 1 medium Potato (peeled and sliced into thin half-moons)
- 1 tablespoon Garlic (minced)
- 1 tablespoon Soup Soy Sauce (Guk-ganjang) (for deep umami seasoning)
- 1/2 teaspoon Salt (adjust to taste)
Garnish
- 1 stalk Green Onions (thinly sliced)
- 1/2 piece Red Chili (sliced diagonally for a pop of color)
👨🍳 Instructions
-
1
In a large pot, combine 6 cups of water, dried anchovies, kelp, and dried shiitake mushrooms. Bring to a boil over medium-high heat.
-
2
Once boiling, remove the kelp (dashima) to prevent the broth from becoming slimy. Lower the heat and simmer the anchovies and mushrooms for another 15 minutes.
-
3
While the broth simmers, prepare the perilla slurry. In a small bowl, whisk together the perilla seed powder and sweet rice flour with 1/2 cup of lukewarm water or broth until smooth and lump-free.
-
4
Strain the finished broth through a fine-mesh sieve, discarding the anchovies but reserving the rehydrated shiitake mushroom slices to add back into the soup later.
-
5
Return the clear broth to the pot and bring it back to a gentle simmer. Add the sliced potatoes, as they take the longest to cook.
-
6
Shake off excess starch from the fresh kalguksu noodles. If the noodles are very floury, quickly rinse them under cold water right before adding to the pot to keep the soup from becoming too thick.
-
7
Add the noodles to the boiling broth along with the minced garlic and the reserved shiitake mushrooms.
-
8
After 3 minutes of the noodles cooking, add the julienned zucchini. The zucchini should remain vibrant and slightly firm.
-
9
Slowly pour the perilla and rice flour slurry into the pot while stirring constantly. You will notice the soup instantly thicken and turn a beautiful milky white.
-
10
Season the soup with soup soy sauce and salt. Let it simmer for another 2-3 minutes until the noodles are chewy and translucent and the raw flour taste from the slurry is gone.
-
11
Taste and adjust the salt if necessary. The consistency should be like a light cream sauce; if it's too thick, add a splash of water.
-
12
Ladle the noodles and the rich broth into deep bowls. Ensure each bowl gets a generous portion of potatoes and zucchini.
-
13
Garnish with sliced green onions and red chili for a fresh finish and serve immediately while steaming hot.
💡 Chef's Tips
Always use 'de-hulled' (skinless) toasted perilla powder for a smooth, elegant texture; the variety with skins can be gritty. Don't skip the sweet rice flour, as it provides the necessary body to hold the perilla oil in suspension for a creamy mouthfeel. If you are vegan, replace the anchovy broth with a pure vegetable broth made from dried mushrooms, radish, and onion. Fresh noodles cook quickly; be careful not to overcook them or they will lose their signature 'chew' (QQ texture). If the soup thickens too much as it sits, simply stir in a few tablespoons of hot water to loosen it up.
🍽️ Serving Suggestions
Serve with well-fermented Baechu-kimchi (Napa cabbage kimchi) to cut through the richness of the perilla seeds. A side of Kkakdugi (cubed radish kimchi) provides a crunchy contrast to the soft noodles. Pair with a light Korean vegetable pancake (Jeon) for a full traditional meal. Enjoy with a cup of warm barley tea (Bori-cha) to complement the nutty flavors. For an extra protein boost, serve with a side of chilled silken tofu with a light soy dressing.