A nutty, creamy cold noodle dish made with ground perilla seeds and chilled broth.
Deulkkae guksu uses ground perilla seeds blended into a broth to create a rich, nutty, slightly creamy base for chilled noodles, a specialty especially associated with Korea's Gangwon province where perilla is widely grown. It's distinct from sesame-based Korean noodle dishes, with perilla's flavor being earthier and more herbal. Straining the ground perilla seed mixture thoroughly is important to get a smooth broth rather than a gritty one — the seeds need to be blended finely and passed through a fine strainer before combining with the other broth ingredients.
Serves 4
Blend toasted perilla seeds with water until as smooth as possible, about 2-3 minutes.
Pass the blended mixture through a fine strainer or cheesecloth, pressing to extract all the liquid and discarding the solids.
Strain thoroughly — any remaining grit will make the broth unpleasantly sandy.
Combine the strained perilla liquid with chilled vegetable stock, soy sauce, and salt. Chill in the refrigerator until cold.
Boil wheat noodles according to package directions until tender, then rinse thoroughly under cold water to cool and remove excess starch.
Divide noodles among bowls and ladle the chilled perilla broth generously over the top.
Top with cucumber, scallions, and sesame seeds. Serve immediately while cold.
Toast the perilla seeds lightly before blending to bring out their nutty flavor more fully.
Strain the blended mixture thoroughly, ideally twice, for the smoothest possible broth.
Chill the broth fully before serving — this dish is meant to be eaten cold, especially in summer.
Add shredded chicken or a soft-boiled egg for a heartier version.
Mix in sesame seeds or sesame paste alongside the perilla for a blended nutty flavor.
Use buckwheat noodles for a different texture and flavor pairing.
Store broth and noodles separately; the broth keeps 2 days refrigerated, but cook noodles fresh each time since they clump when stored dressed.
Deulkkae guksu is a specialty of Korea's Gangwon province, where perilla has long been cultivated, and the dish reflects a broader regional tradition of using perilla seeds and oil to add nutty richness to both savory and simple dishes.
They can be found at Korean grocery stores, sometimes labeled deulkkae; there isn't a great substitute since their flavor is quite distinct from sesame.
The blended perilla mixture likely wasn't strained thoroughly enough; pass it through a fine strainer or cheesecloth, pressing well, and consider straining twice.
It's traditionally served cold or at room temperature, especially popular during warmer months.
Per serving (380g / 13.4 oz) · 4 servings total
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