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Mushroom Perilla Powder Soup
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4.75 from 4 votes

Mushroom & Perilla Powder Soup - Failproof Recipe!

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!