← Nouns Cooking · Korean

Ingredients

• 1.2 l Water
• 1 piece kombu (dashima), about 10 cm
• 4 dried shiitake mushrooms
• 300 g mixed mushrooms (oyster, enoki, beech, button), torn or sliced
• 6 tbsp Perilla seed powder (deulkkae garu)
• 1 tbsp glutinous rice flour (or potato starch)
• 3 tbsp cold water
• 1 tbsp soup soy sauce (gukganjang)
• salt, to taste
• 1 Green chilli, sliced (optional)
• 1 Spring onion, sliced (optional)

Method

1. Put the water, kombu and dried shiitake in a pot and leave them to soak for 20 min.
2. Heat the pot gently. Lift out the kombu just before the water boils, then simmer the shiitake for 10 min. Take them out, slice them and put them back in the broth.
3. Add the fresh mushrooms and simmer for 5 min, until soft.
4. Stir in the perilla powder and simmer for 3 min, stirring, as the soup turns creamy and beige.
5. Mix the rice flour with the cold water, stir it into the soup and cook for 2 min more until lightly thickened and silky.
6. Season with the soy sauce and salt, scatter over the chilli and spring onion and serve hot.

Tips

• Perilla seed powder (deulkkae garu) is sold in Korean grocers; keep it in the freezer as its oil turns rancid fast.
• True temple cooking avoids garlic, onion and chives, so the spring onion is optional.

Sources

Written in our own words after cross-checking these recipes:

FutureDish Maangchi