1
Pour water into a pot, turn on the heat, and add the anchovies and dried young sardines to boil the broth.
Mushroom Perilla Seed Soup
A recipe for mushroom perilla seed soup that combines chewy mushrooms and savory perilla seeds, perfect for enjoying warm.
KoreanSoup & Stew
⏱️ 35 min total📝 10 steps
What You'll Need
Waterappropriate amount
Anchoviesappropriate amount
Dried young sardines (dipori)appropriate amount
Green onionappropriate amount
Radishappropriate amount
Onionappropriate amount
Zucchiniappropriate amount
Carrotappropriate amount
Bamboo shootsappropriate amount
Shiitake mushroomsappropriate amount
Oyster mushroomsappropriate amount
Enoki mushroomsappropriate amount
Raw perilla seedsappropriate amount
Hulled perilla seedsappropriate amount
Glutinous rice flourappropriate amount
Saltappropriate amount
Hondashiappropriate amount
Soup soy sauceappropriate amount
Rice cake balls (joraengi-tteok)appropriate amount
Instructions
2
Add the green onion, radish, and onion, and continue to boil to extract the broth.
3
Boil until the radish is soft, then remove the broth ingredients like the anchovies and dried young sardines.
⏱️ 35m 0s4
Prepare the vegetables and mushrooms such as zucchini, carrots, bamboo shoots, shiitake mushrooms, oyster mushrooms, and enoki mushrooms by cutting them into appropriate sizes.
5
Add the zucchini, carrots, bamboo shoots, shiitake mushrooms, and oyster mushrooms to the boiling broth.
6
Grind the raw perilla seeds and add them to the broth, then add the hulled perilla seeds as well to enhance the savory flavor.
7
Add the glutinous rice flour while stirring to adjust the consistency.
8
Season with salt, hondashi, and soup soy sauce, and add garlic to enhance the flavor.
9
Add the rice cake balls and boil to add a chewy texture.
10
Finally, top with enoki mushrooms and boil for a little longer to complete the mushroom perilla seed soup.