1
Wash the ssam cabbage thoroughly and cut it into about 1.5cm pieces.
Mushroom Perilla Seed Soup
A healthy mushroom perilla seed soup recipe made with vegetable broth, chewy mushrooms, and a thick perilla seed broth.
KoreanSoup & Stew
⏱️ 1 min total📝 11 steps
What You'll Need
Ssam cabbageTo taste
MushroomsTo taste
Green onionTo taste
Burdock50g
Perilla oil1 tbsp
Sesame oil1 tbsp
Minced garlic1 tbsp
Vegetable broth3 cups
Perilla seed powder3 tbsp
Glutinous rice flour1 tbsp
Guk-ganjang (soup soy sauce)1 tbsp
Instructions
2
Remove the stems from the mushrooms, wash them lightly, and slice thinly.
3
Cut the stems off the oyster mushrooms and tear the thick ones once.
4
Slice the green onion diagonally.
5
Slice the burdock thinly.
6
In a pan, add 1 tbsp of perilla oil or sesame oil, then add 1 tbsp of minced garlic and the sliced green onion and stir-fry.
7
Add 3 cups of vegetable broth and bring to a boil.
⏱️ 1m 0s8
Add 3 tbsp of perilla seed powder and 1 tbsp of glutinous rice flour or non-glutinous rice flour.
9
Dissolve in cold water and add to the pot to boil with the perilla and rice flour.
10
Add 1 tbsp of Guk-ganjang.
11
Add the mushrooms to the pan and turn off the heat immediately.