Mushroom Perilla Seed Soup

Lightly wash the shiitake and king oyster mushrooms under running water, then place them in a colander to drain.

Trim the roots of the 1/2 bunch of spinach, wash thoroughly, and drain.

Coarsely julienne 1 small onion, cut 1 potato into quarters and slice into 0.3cm thickness, and slice 1/4 carrot into 0.3cm thickness before cutting into thirds.

Finely chop a little green onion into 1cm lengths and mince the 4 garlic cloves.

Remove the stems from the drained king oyster mushrooms and slice into 1cm thickness; julienne the shiitake mushrooms to the same thickness.

Prepare 80g of soup beef by thinly slicing it and removing excess blood to ensure a rich broth.

In a pot heated over medium-low heat, add 3 tbsp of perilla oil and the minced garlic, stir-frying until fragrant.

Add the prepared beef and stir-fry over medium heat for about 2 minutes.

Add the sliced mushrooms and stir-fry, mixing well with the beef.

Add 2 tbsp of soup soy sauce and stir-fry for about 1 more minute.

Pour in 5 cups of water and bring to a boil.

Add 2 small sheets of dried kelp, the potato, and the carrot, then boil.

Once boiling, remove the kelp, reduce heat to medium, and simmer for about 3 minutes.

Add 1 additional tbsp of soup soy sauce and the onion, cover with a lid, and simmer over medium-low heat for about 5 minutes.

Add the prepared spinach generously, then add 10 heaped tbsp of perilla seed powder, stirring well to combine.

Taste and add a little sun-dried salt, then add the chopped green onion and red chili pepper, boil for a moment, and turn off the heat.

Serve the finished mushroom perilla seed soup in bowls.