1
Wash the mushrooms thoroughly, soak them in water to extract the mushroom flavor, remove the mushrooms, and pour the mushroom-infused water into a pot.
Mushroom Perilla Seed Soup
A mushroom perilla seed soup recipe with a rich, savory broth made from various mushrooms and perilla seed powder.
KoreanSoup & Stew
📝 7 steps
What You'll Need
King oyster mushroomsAs needed
Oyster mushroomsAs needed
Enoki mushroomsAs needed
Green onionAs needed
Green chili pepperAs needed
WaterAs needed
Shiitake mushroomsAs needed
Burdock rootAs needed
Perilla seed powderAs needed
SaltAs needed
Perilla oilAs needed
GochujangAs needed
Red chili powderAs needed
Minced garlicAs needed
VinegarAs needed
Sesame seedsAs needed
Instructions
2
Tear the oyster mushrooms into strips and slice the king oyster mushrooms into bite-sized pieces.
3
Slice the green onion diagonally and slice the green chili pepper diagonally.
4
Peel the burdock root with a vegetable peeler, shave it thinly like sharpening a pencil, soak in water to remove tannins, and rinse.
5
Add the prepared burdock root and perilla seed powder to the pot with the mushroom water and start boiling.
6
Once the burdock is cooked and the broth is boiling, add the prepared oyster mushrooms, king oyster mushrooms, and enoki mushrooms and boil.
7
Finally, add the green onion and green chili pepper, boil for a little longer, and finish.