AI-generated imageShiitake and Perilla Miyeokguk (5 Servings)
This Korean seaweed soup combines shiitake mushrooms with ground perilla. It uses fish sauce and is not vegetarian.
Ingredients
servings: 5 · Check ingredients
Steps
- 01
Rehydrate the seaweed in cold water until fully expanded, rinse, drain and cut it. Slice the shiitake mushrooms.
- 02
Sauté the seaweed and mushrooms in 1 tbsp perilla oil over medium heat for about 1 minute.
- 03
Add 1.5 L water, 1 tbsp garlic, 2 tbsp soup soy sauce and 2 tbsp fish sauce. Bring to a boil and simmer about 10 minutes until the mushrooms are cooked.
- 04
Stir in 5 tbsp ground perilla seeds and simmer for 1 more minute. Taste before adding any seasoning, since the sauces are salty.
Helpful source links
Before you cook
Check soy/wheat in soy sauce and fish in fish sauce. Refrigerate leftovers within 2 hours at or below 4°C; reheat to 74°C.
Allergens: soy, wheat (check soy sauce), fish (fish sauce), perilla seeds (possible sensitivity)
Image & source credits
AI-generated image.
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