March 10, 2026

Perilla Mushroom Soup, Stir-Fry the Mushrooms and Add Water for a Broth Richer Than Cream Soup

Name: Perilla Mushroom Soup, Stir-Fry the Mushrooms and Add Water for a Broth Richer Than Cream Soup
Total time: 20 min
Yield: 2
Cuisine: Korean
Ingredients: 4 Shiitake mushrooms; 1 King oyster mushroom; 200 g Oyster mushrooms; 200 g Enoki mushrooms; 100 g Potato sujebi (Korean dumplings); 1.5 stalk Green onion; 1 Red chili pepper; 2 tbsp Olive oil; 1 tbsp Korean soy sauce (guk ganjang); 1 tbsp Tuna fish sauce; 1.33 tbsp Fine salt; 1 tbsp Glutinous rice flour; 3 tbsp Perilla seed powder; 1 tbsp Perilla oil

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Perilla Mushroom Soup

Cook time: 20 min
Difficulty: 1 out of 5 stars
Servings: Serves 2

Ingredients

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Serves 2

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Steps

Heat a pan, add 2 tablespoons of olive oil, add shiitake, king oyster, and oyster mushrooms, and stir-fry for 5 minutes.
Pour in 700ml of water and bring to a boil. When it starts bubbling, add the potato sujebi and boil for 5 minutes.
Cut green onions into large pieces, add them in, and season with Korean soy sauce, tuna fish sauce, and fine salt.
Mix 1 tablespoon of glutinous rice flour with 5 tablespoons of water and slowly pour it in while adjusting the thickness.
Once the thickness is right, add 3-4 tablespoons of perilla seed powder, enoki mushrooms, and red chili pepper. Boil for 60 seconds, then add 1 tablespoon of perilla oil to finish.

Original video