Myung Ga serves is the only place I know in Singapore which serves deulkkae kalguksu or perilla seeds noodle, a little known Korean noodle dish.

Perilla is a uniquely Korean ingredient. Their leaves are usually accompany barbecue meats and the oil is usually added to soups or blanched vegetables. Besides adding a rich intense flavour to the dishes, perilla is a super food full of omega-3 fatty acids and is widely used in Korean temple food as a natural flavour enhancer.

To prepare deulkkae kalguksu, crushed perilla seeds is first added to anchovies or chicken broth to make it rich, creamy, wholesome and robust. The thickened broth reminds me of carbonara but is a lot more tasty and flavourful.

The noodle soup is usually topped with squash, vegetables, mushrooms and sliced potatoes. This dish is super addictive and I found myself slurping strands of noodles without stopping.