Go Back
Perilla Soba Noodles
Print Recipe
5 from 3 votes

Korean Perilla Soba Noodles


  • 5-8 Perilla Leaves (Save a few slices for garnish)
  • 1 serving of Soba Noodles
  • 1 Tablespoon Perilla Oil
  • 1 Tablespoon Soy Sauce
  • 1 Package of Korean Laver (Use the roasted & salted kind)
  • Few pinches of Alfalfa Sprouts (Optional)
  • ΒΌ whole Cheongyang Chili Pepper (Optional, Jalapeno works too)


Prep Ingredients

  • Take stems off the perilla leaves. Roll the leaves up and julienne into thin slices.
  • Cut chili pepper into very thin slices (we'll just use a few slices - not too much)
  • Bring a pot of water up to boil. Place in the Soba Noodles. Boil the noodles according to package instructions (should be roughly 4~5 minutes). After boiling, drain noodles through a sieve. Then wash under cold water to cool them completely down. Shake-off any excess water.
  • Take out a plastic bag. Place-in the Korean Laver. Crush them up in the bag until they turn into smaller flakes.

Make Noodles

  • Place the cooked soba noodles into a mixing bowl. Add-in the sliced perilla leaves. Next, add in Soy Sauce (1 Tablespoon) and Perilla Oil (1 Tablespoon). Toss the noodles with your hands to get them evenly coated.
  • Place noodles on a plate. Add a handful of the dried gim on top. Then top with alfalfa sprouts and a few chili pepper slices.
  • Eat immediately - or else the noodles will start to dry up a bit. Bon Appetit!