Mushroom & Perilla Powder Soup.
In Korean, this soup is called Beoseot-deulkkae-tang (버섯들깨탕).
It’s unlikely that you will find this soup at a restaurant in Seoul…
It’s more of a homecooking dish – that never really crossed into the mainstream.
But for those who enjoy the taste of perilla seed powder… we can’t get enough it!
Note: Perilla seed powder is used as a garnish on many Korean soups/stews: Gamja-Tang (pork neck soup), Soondae-Guk (blood sausage soup) and Hangover Soup (haejang-guk).
How is perilla powder made?
Perilla Seeds (called Deulkkae) are slightly toasted, then ground into a fine powder.
If you don’t live close to a Korean grocery market but want to try this dish, you can purchase the same brand we’re using here.
What does it taste like?
I had trouble describing the taste when filming…
But perhaps a combination of earthy, slightly grassy, minty and nutty.
For today’s soup recipe, we’ll build on this unique, robust flavor.
Cooking tips for Mushroom Perilla Powder Soup
Start by making anchovy-kelp broth (perfect time to use anchovy-kelp broth bags).
For this soup, feel free to use any type of mushroom (select 2-3 types).
We’re using white & brown beech mushrooms, along with 2 Shiitake mushrooms.
We’ll also add in a small handful of rice cakes – to add contrasting textures to the soup.
I highly recommend adding ½ a whole chili pepper – this chili slices give a refreshing kick to the overall earthy, savory taste of the soup.
We’ll season the soup with Korean Soup Soy Sauce – which is slightly saltier and less darker than regular soy Sauce.
But if you don’t have it, it’s completely fine to use regular Soy Sauce.
At the very end, make sure to give a taste and add a few pinches of salt – we ended up adding 3 pinches worth.
And don't forget the starch slurry - it will slightly thicken the soup!
I hope you enjoy this healthy, comforting soup!
Tastes extra delicious on a cold, windy day.
If you found success with this recipe, comment below and tag us in IG.
We love flipping through your dishes in the morning!
(P.s. If you’re cooking alone, don’t get bored. Listen to our latest podcast episode while you cook!)
Ingredients
- 8 Tablespoons Perilla Seed Powder
- A handful of White Beech Mushroom (Substitute with any local mushroom)
- A handful of Brown Beech Mushroom (Substitute with any local mushroom)
- 2 Shiitake Mushrooms
- ½ Cup Rice Cakes (Tteok) (Optional)
- ½ Spicy Cheongyang Chili Pepper (Or use ⅓ Jalapeno Pepper)
- ½ Mild Red Chili Pepper (Optional)
- 1 piece of Spring Onion Stalk (forearm length)
Anchovy-Kelp Broth
- 3.25 Cups Water (~800ml)
- 1 Anchovy-Kelp Broth Bag
Starch Water
- ½ Tablespoon Potato Starch Powder (or Corn Starch Powder or 찹쌀가루)
- 3 Tablespoons Water
Soup Seasoning
- 1 Tablespoon Soup Soy Sauce (or use regular Soy Sauce)
- 2-3 pinches Kosher Salt
Instructions
Make Anchovy-Kelp Broth
- Place 3.25 Cups (~800ml) of water into a large pot or wok.
- Add-in 1 anchovy-kelp broth packet.
- Once the pot comes to a boil, reduce the heat to a LOW and let the broth gently simmer away for 10 minutes...
- While you wait, prep the fresh ingredients
Prep Ingredients
- Cut the dirty stem portion off 2 bundles of beech mushrooms. Use your hands and separate the pieces. Set aside 2 large handfuls worth.
- Next, remove stems from 2 Shiitake Mushrooms. Slice each into thin pieces.
- If you're using Tteok (rice cakes), measure ~½ Cup worth. Cut each into small bite-sized pieces. Then soak the pieces in cold water for at least 10-15 mins.
- Cut ½ a Spicy Cheongyang Chili Pepper into thin slices. Then cut ½ a Mild Red Chili Pepper into thin slices.
- Cut a forearm-length piece of spring onion stalk into thin slices.
- Make starchy water: Mix Potato Starch Powder (½ Tablespoon) with Water (3 Tablespoons). Set it aside for later.
Build Soup
- Back to the broth. After 10 minutes of gently simmering, discard the anchovy-kelp broth packets. Now raise the heat to a MEDIUM-HIGH.
- Place-in all of the mushrooms.
- Then drain the soaking Tteok (rice cakes) - and place them into the soup as well.
- Wait for the pot to come to boil. Once it does, let it boil away for 2-3 minutes. (Give it an occasional stir so the rice cakes don't stick to the bottom of the pot.)
- After 2-3 minutes, let's season the soup. Add in Soup Soy Sauce (1 Tablespoon)
- Then the Perilla Powder (8 Tablespoons). Give it all a good mix.
- Now, add-in the diced spring onions and diced chili slices.
- Give the broth a taste and season to taste. (We added 2-3 pinches of kosher salt!)
- Finally, give the starch water another good mix with your spoon. Then pour it in - around the pot - in a circular motion.
- Let the soup cook for a final minute - so it can slightly thicken.
- Turn off the heat.
- Scoop into a bowl and enjoy - Bon Appetit!
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Jerio says
I made this recipe sans rice cakes, and it was amazing. I meant to leave some for later but ended up eating the whole pot it was so good.
But why did you write 8 tablespoons instead of half a cup? That's so much work to measure.
Anyway, hope you're well & thanks for sharing.