Mushroom Perilla Seed Soup

Trim the ends of the mushrooms and rinse lightly under running water. Cut enoki mushrooms and set aside. Shred shiitake stems and slice caps about 3mm thick. Slice king oyster mushrooms in half lengthwise and then thinly, tearing apart any clumps.

Mix the mushrooms with 2 tbsp of perilla oil and 2 tbsp of soup soy sauce.

Wash the burdock root, scrape lightly with the back of a knife, peel into thin strips with a vegetable peeler, and soak in water for 10 minutes to remove bitterness.

Thinly slice 1/4 onion, julienne half a potato, cut 40g of chives into 4cm lengths, and rinse 150g of Joraengi-tteok.

Add avocado oil to a pot, add 2 tbsp of minced garlic and 2 tbsp of minced green onion, and stir-fry over medium heat without burning.

Once fragrant, add the onion and potato and stir-fry lightly until the onion aroma releases.

Add the prepared burdock root and stir-fry briefly.

Add the prepared mushrooms.

Add 1.5 liters of kelp stock and bring to a boil.

Once the broth boils, simmer for 5 minutes.

After 5 minutes, add 1/2 tbsp of salt.

Add 150g of Joraengi-tteok and boil.

Mix 8 tbsp of perilla seed powder, 2 tbsp of glutinous rice flour, and 1/2 cup of cold water together.

After boiling for 5 minutes, add the fish sauce.

Add the perilla seed and glutinous rice flour mixture.

Add the enoki mushrooms and boil for 1 minute.

Finally, add the chives and boil for 1 minute to finish.