Mushroom Perilla Seed Soup

Trim the roots of the king oyster mushrooms and slice them thinly according to their shape.

Tear the oyster mushrooms along the grain and trim the roots.

Remove the stems from the soaked shiitake mushrooms and tear them by hand.

Trim 1-2 cm off the roots of the enoki mushrooms.

Finely mince the beef brisket along the grain.

Julienne the carrots into sizes similar to the mushrooms.

Thinly slice the green onions.

Finely mince the garlic.

Soak the kelp in water to prepare the broth.

Grease a pot with perilla oil and stir-fry the minced beef brisket and prepared mushrooms.

Mix perilla seed powder with water to create a perilla seed liquid, then pour it into the pot.

Add the kelp and boil together.

Season with soup soy sauce and add the sliced mushrooms and green onions.

Add the remaining perilla seed powder and boil one more time to finish.