Related broadcast: potato and lotus-root perilla soup
This related clip contains potato; its recipe differs from the shiitake-based version here. Playback not tested.
Official cooking video · JTBC Life · YOUTUBELotus Root and Shiitake Perilla Soup (3 Servings)
A Korean soup of lotus root and dried shiitake in kelp broth, finished with ground perilla seeds. Ingredient quantities are a home-cooking adaptation.
Ingredients
servings: 3 · Check ingredients
Steps
- 01
Rinse dried shiitake, soak in clean water for about 20 minutes, strain the soaking liquid through a fine sieve, and add fresh water for 700 mL total.
- 02
Wash, peel and slice lotus root about 3 mm thick. Blanch in boiling water for 3–4 minutes and drain. Add a little vinegar to the blanching water if desired.
- 03
Remove tough shiitake stems, slice the caps, and thinly slice green onion and optional chili.
- 04
Bring lotus root, shiitake, 700 mL liquid and kelp to a boil. Lower to medium, remove kelp after about 5 minutes and cook 6–8 minutes more, until lotus root can be pierced with a chopstick.
- 05
Add minced garlic, green onion and optional chili; simmer about 1 minute.
- 06
Gradually stir in 4 tbsp ground perilla and simmer another 1–2 minutes. Season with 1 tsp anchovy fish sauce. Use salt instead if allergic to fish.
- 07
Serve hot in 3 bowls. Refrigerate leftovers in shallow containers within 2 hours at 4°C or below and reheat to at least 74°C (165°F).
Helpful source links
Before you cook
Wash produce and strain mushroom soaking liquid. Fish sauce contains fish; check perilla allergies. Refrigerate leftovers within 2 hours at 4°C or below, use within 3–4 days and reheat to 74°C (165°F).
Allergens: 멸치액젓에는 생선(멸치)이 포함됩니다. 들깨에 개인 알레르기가 있을 수 있습니다., Anchovy fish sauce contains fish. Check for individual perilla-seed allergies., いわし魚醤には魚が含まれます。エゴマのアレルギーにも注意してください。
Image & source credits
These illustrations stand in for food photos.