The Nutty Harmony of Mushrooms and Perilla Seeds: How to Make Delicious Mushroom Perilla Seed Soup

Cut the mushrooms and large green onion into bite-sized pieces, and slice the chili peppers diagonally. Soak the joraengi tteok in cold water, then drain it in a sieve. (Add 3 tablespoons of kelp and anchovy stock to the glutinous rice flour and mix thoroughly to make a slurry.) Bring the kelp and anchovy stock to a boil in a pot. Once it boils, add the mushrooms and joraengi tteok and cook for about 2 minutes. (Stir occasionally to keep the rice cakes from sticking to the bottom.)

When the rice cakes are cooked and float to the surface, add the broth seasonings. Reduce the heat to low, then add the perilla seed powder, large green onion, and chili peppers. Season with salt, stir in the glutinous rice flour slurry to reach the desired consistency, and turn off the heat. Ladle it into a suitable bowl and enjoy it warm to complete this delicious mushroom perilla seed soup.

Delicious Mushroom, Soft Tofu, and Perilla Seed Soup: Soft Tofu Adds Extra Smoothness

Now, here is how to make mushroom, soft tofu, and perilla seed soup. For 4 servings, prepare 15 anchovies, 7 cups water, 5 shiitake mushrooms, 100 g white beech mushrooms, 100 g oyster mushrooms, 1/2 onion, 1 large green onion, 2 green chili peppers, 2 tablespoons glutinous rice flour, 1 package soft tofu, 6 tablespoons perilla seed powder, and a little salt.

Lightly toast the anchovies in a pot, then add the water and bring it to a boil to make the stock. Wipe any debris from the shiitake mushrooms with a dry cloth, remove the stems, and cut the caps into 0.5 cm-thick strips. Tear the white beech and oyster mushrooms apart by hand, and cut the onion into 1 cm-thick strips. Wash the large green onion and green chili peppers thoroughly and slice them diagonally. Swish the peppers in cold water to remove the seeds.

Add 1 cup of anchovy stock and the glutinous rice flour to a pot, stirring until thoroughly combined. Add the remaining stock, bring it to a boil, and season with salt. When the broth boils, add the mushrooms, soft tofu, onion, and green chili peppers and bring it back to a boil. Finally, add the perilla seed powder and large green onion, then simmer briefly. The delicious mushroom, soft tofu, and perilla seed soup is now ready. [FAM Times = Reporter Hong Seung-beom]