Mushroom and Perilla Seed Soup버섯 들깨탕

02

Instructions

1. 1

   Blanch the oyster mushrooms in boiling water and tear them by hand. Blanch the fresh shiitake mushrooms, squeeze out the excess water, and julienne them.

2. 2

   Trim the root ends from the enoki mushrooms and cut them in half. Cut the king oyster mushroom into pieces about the same size as the enoki mushrooms.

3. 3

   Rinse the small rice cakes in water. Peel the burdock root, cut it lengthwise into thirds, slice it diagonally, rinse it several times in cold water, and drain well.

4. 4

   Finely grind the perilla seeds while gradually adding a little water with a spray bottle. Strain through a sieve to make perilla seed liquid and discard the solids.

5. 5

   Heat the perilla oil in a pot and stir-fry the burdock root. Pour in the perilla seed liquid and bring to a boil, then add the rice cakes and continue cooking.

6. 6

   When the rice cakes float to the surface, add the mushrooms and bring to a brief boil, then season with salt.