1
Pour about 1.5 liters of water into a pot, add three or four pieces of dried kelp, and boil over medium heat to prepare the broth.
Potato Perilla Seed Soup
A savory and rich potato perilla seed soup recipe that boosts immunity during the change of seasons.
KoreanSoup & Stew
📝 12 steps
What You'll Need
Potato2
Shiitake mushrooms6
Green onion1
Radish1/5
Soup soy sauce1 tbsp
Tuna fish sauce1 tbsp
Minced garlic1/2 tbsp
Powdered stock1
Salt1/2 tbsp
Perilla seed powder3 tbsp
Glutinous rice flour2 tbsp
Perilla oil1 tbsp
Instructions
2
Cut 2 potatoes into bite-sized pieces.
3
Soak the cut potatoes in water to prevent browning.
4
Brush off any dust from the 6 shiitake mushrooms and trim them into bite-sized pieces.
5
Prepare a small amount of radish, about 1/5 of a whole, by cutting it into appropriate sizes.
6
Finely chop 1 green onion and set it aside.
7
Once the kelp broth starts to boil, remove the kelp and add the prepared potatoes, radish, and shiitake mushrooms into the pot.
8
Add 1 tbsp of soup soy sauce, 1 tbsp of tuna fish sauce, 1/2 tbsp of minced garlic, and 1 powdered stock to season and boil.
9
Mix 3 tbsp of perilla seed powder and 2 tbsp of glutinous rice flour together.
10
Add the prepared perilla seed and glutinous rice flour mixture into the pot and stir well while boiling.
11
Add 1/2 tbsp of salt to adjust the seasoning, then simmer over low heat while stirring slowly.
12
Add the chopped green onion and finish by stirring in 1 tbsp of perilla oil just before turning off the heat.