I kept seeing recipes online claiming you could turn instant yukgaejang (spicy beef soup) cup noodles into something that tastes like gamjatang (pork bone stew) just by adding perilla seed powder and perilla leaves.
Curious, I decided to try it myself.
Spoiler: it doesn’t taste exactly like gamjatang, but the added perilla aroma turns it into a surprisingly tasty twist on the usual cup noodle.
It also takes less than 5 minutes to prep, so it’s an easy one to try at least once.
Ingredients
- Yukgaejang cup noodles – 1 (instant spicy shredded beef soup cup noodles)
- Perilla seed powder – 1 T (ground toasted perilla seeds; adds a nutty flavor similar to sesame but more earthy)
- Perilla leaves – 5 (kkaennip; Korean perilla leaves, different from Italian basil though shiso leaves can work as a substitute if unavailable)
- Perilla oil – 0.5 T (toasted perilla seed oil; toasted sesame oil can be used as a substitute, though the flavor will differ slightly)
- Ssamjang – to taste (Korean seasoned soybean paste dip, usually served with grilled meat; found at any Korean grocery store)
(1 T = 15 ml / 0.5 fl oz, 1 t = 5 ml / 0.17 fl oz)
How to Make It
1Get your yukgaejang cup noodles ready.TipIt’s easier to peel off the plastic film if you flip the cup upside down and pull both sides apart.
2Measure out the perilla seed powder, perilla leaves, and ssamjang ahead of time.
3Add the perilla seed powder, perilla leaves, and ssamjang on top of the noodles, pour hot water up to the fill line, cover, and let it sit for 3 minutes.TipGive it a stir halfway through so the perilla powder and ssamjang dissolve more evenly.
4After 3 minutes, stir in the perilla oil and mix well — that’s it, you’re done.
Add the perilla oil at the very end so its nutty aroma really shines through.
Ssamjang adds a nice savory depth even in small amounts, so start with just a little and adjust to your taste from there.
Honestly, it didn’t taste exactly like gamjatang the way I’d hoped — that might be a bit of a stretch to claim.
That said, the perilla seed powder and perilla leaves made the broth noticeably nuttier and gave it a distinct flavor that worked well as a fun twist.
If you’re ever in the mood to switch up your usual cup noodles, this is worth trying at least once.
Ingredients
- Yukgaejang cup noodles – 1 (instant spicy shredded beef soup cup noodles)
- Perilla seed powder – 1 T (ground toasted perilla seeds; adds a nutty flavor similar to sesame but more earthy)
- Perilla leaves – 5 (kkaennip; Korean perilla leaves, different from Italian basil though shiso leaves can work as a substitute if unavailable)
- Perilla oil – 0.5 T (toasted perilla seed oil; toasted sesame oil can be used as a substitute, though the flavor will differ slightly)
- Ssamjang – to taste (Korean seasoned soybean paste dip, usually served with grilled meat; found at any Korean grocery store)
- (1 T = 15 ml / 0.5 fl oz, 1 t = 5 ml / 0.17 fl oz)
How to Make It
- Get your yukgaejang cup noodles ready.
Tip.It's easier to peel off the plastic film if you flip the cup upside down and pull both sides apart. - Measure out the perilla seed powder, perilla leaves, and ssamjang ahead of time.
- Add the perilla seed powder, perilla leaves, and ssamjang on top of the noodles, pour hot water up to the fill line, cover, and let it sit for 3 minutes.
Tip.Give it a stir halfway through so the perilla powder and ssamjang dissolve more evenly. - After 3 minutes, stir in the perilla oil and mix well — that's it, you're done.
