Soups & Stews

Yam and Perilla Seed Seaweed Soup마들깨미역국

Name: Yam and Perilla Seed Seaweed Soup
Cuisine: Korean
Ingredients: 4 g Dried sea mustard; 17 g Perilla seed powder; 1 g Kelp; 2.5 g Toasted sesame oil; 2.5 g Garlic; 300 ml Water

A savory seaweed soup with cubed yam and nutty perilla seed powder simmered in a kelp-based broth.

Yam and Perilla Seed Seaweed Soup — Korean recipe photo

Ingredients

Dried sea mustard4 g Dried sea mustard
Perilla seed powder17 g Perilla seed powder
Kelp1 g Kelp
Toasted sesame oilpantry2.5 g Toasted sesame oil
Garlic2.5 g Garlic
Waterpantry300 ml Water

Instructions

1
Prepare the broth.
2
Soak the dried seaweed and finely chop it.
3
Peel the yam and cut it into cubes.
4
Heat the sesame oil and stir-fry the seaweed and garlic, then pour in the broth and bring to a boil.
5
Add the yam to the boiling seaweed soup and cook until done.
6
Add the perilla seed powder and bring to a brief boil.

Ingredient substitutions

Dried sea mustard: Wakame is the closest widely available option; thickness and saltiness vary.
Perilla seed powder: Ground sesame can add nuttiness, but the aroma and thickness will differ.
Kelp: Use a vegetable or anchovy broth when kelp is unavailable.
Toasted sesame oil: Perilla oil is different but works in some Korean dishes.
Garlic: Garlic powder works in a pinch but lacks fresh aroma.

Nutrition & source