Creamy Korean Perilla Seed Kalguksu for Two

Wash the vegetables. Thinly slice the potatoes into half-moons and cut the zucchini, onion and shiitake into strips. Have the noodles ready.

Bring 1.6 L water and the anchovy-kelp stock pack to a boil. Reduce to medium and infuse about 10 minutes, then remove the pack.

Add potatoes and onion; simmer about 2 minutes. If the potatoes are thick, cook a little longer until their edges start to soften.

Just before adding the noodles, shake off excess dusting flour or rinse very briefly and add them immediately. Add zucchini, shiitake and garlic; stir gently to prevent sticking. Follow the noodle packet and cook until tender.

Stir in soup soy sauce and anchovy fish sauce. When the noodles and potatoes are cooked, gradually whisk in 6 tbsp ground perilla seeds and simmer about 1 minute. Add a little hot water if too thick.

Turn off the heat and mix in perilla oil. Taste before adding any salt. Top with green chili if desired and serve immediately, taking care with the hot broth.