Mushroom Deulkkae-tang (Perilla Soup)

How to make it

1. 1

   Clean the mushrooms and get the onion, potato, garlic chives, and joraengi tteok ready.

2. 2

   Toss the mushrooms with the perilla oil and guk-ganjang and set them aside.

3. 3

   Clean the burdock root, soak it in water for 10 minutes, and drain it.

4. 4

   Fry the minced garlic and chopped scallions in the avocado oil.

5. 5

   Add the onion, potato, and burdock root and stir-fry.

6. 6

   Add the mushrooms and the kelp water and bring to a boil. Add the anchovy sauce before it comes to a boil — the boil carries off the fishy edge and leaves only the savory depth.

7. 7

   Once it comes to a boil, boil for 5 minutes more.

8. 8

   Add the salt and the joraengi tteok and boil for 5 minutes.

9. 9

   Dissolve the ground perilla seeds and glutinous rice flour in the cold water.

10. 10

    Pour in the perilla-and-rice-flour water.

11. 11

    Add the enoki and boil for 1 minute.

12. 12

    Add the garlic chives and boil for 1 minute.

13. 13

    Make the kelp water ahead of time (cold-steeped, 8 hours).

You can fix this

If it hasn't burned or stuck to the pan, it can still be fixed.

• Too salty? Add more water or stock. A block of tofu or a potato will soak up the salt.