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Beoseot deulkkae tang
Mushroom and perilla seed soup
Beoseot deulkkae tang (버섯들깨탕): mushrooms and tofu in a creamy, nutty broth thickened with ground perilla seeds
This creamy, nutty soup is cooked in Korean homes and temple-style restaurants all through autumn and winter, when the first wild mushrooms arrive and people want something warming and gentle. Ground perilla seeds and a spoon of glutinous rice flour turn a plain broth thick and pale, with mixed mushrooms and soft tofu simmered through it. With the perilla and a block of firm tofu, a bowl gives about 24 g of protein, making it a proper main course with rice. The most common mistake is adding the perilla powder too early and boiling it hard, which makes the soup gritty and bitter; stir it in near the end. Chef's tip: buy perilla seed powder that has been skinned (it is paler), for the smoothest, creamiest soup.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 3
Ingredients
For the broth
- 3 ¾ cups water
- ⅓ oz kombu
For the soup
- 1 tbsp toasted sesame oil
- 2 cloves garlicfinely chopped
- 14 oz mixed fresh mushrooms (oyster, king oyster, shiitake, enoki)torn or sliced
- 14 oz firm tofucut into 2 cm cubes
- 2 ⅛ oz ground perilla seedsskinned if you can find them
- 2 tbsp glutinous rice flour
- 1 ½ tbsp Korean soup soy sauce
- ½ tsp saltto taste
- 1 spring onionsliced on the diagonal
- 1 handful garlic chives (optional)cut into 4 cm lengths
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Method
0/6 doneStep 1: Simmer 3 ¾ cups water, ⅓ oz kombu and 3 dried shiitake mushrooms gently for 10 minutes. Lift out the kombu before it boils hard. Take out the shiitake, slice them and set aside.
10 minStep 2: Whisk 2 ⅛ oz ground perilla seeds and 2 tbsp glutinous rice flour with 200 ml of the warm broth in a bowl until smooth, with no lumps.
Step 3: Heat 1 tbsp toasted sesame oil in a pot over a medium heat and fry 2 cloves garlic for 30 seconds until fragrant. Add 14 oz mixed fresh mushrooms (oyster, king oyster, shiitake, enoki) and the sliced shiitake and stir-fry for 3 minutes, until they soften and give up some juice.
3 minStep 4: Pour in the rest of the broth and add 14 oz firm tofu and 1 ½ tbsp Korean soup soy sauce. Bring to a gentle simmer and cook for 3 minutes.
3 minStep 5: Stir in the perilla mixture and simmer over a low heat, stirring often so it doesn't catch, for 3–4 minutes, until the soup is creamy and coats the spoon. Don't let it boil fiercely.
4 minStep 6: Taste and add ½ tsp salt if needed. Stir in 1 spring onion and 1 handful garlic chives, and serve hot with rice.
Nutrition per serving
- Calories
- 380 kcal
- Protein
- 24 g
- Carbs
- 18 g
- Fat
- 24 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does beoseot deulkkae tang take?
- About 30 minutes in total: 10 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 3 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of dried shiitake mushrooms?
- Aubergine, diced, same weight.
- What can I use instead of toasted sesame oil?
- Toasted sesame seeds ground with a little vegetable oil.
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