Korean Warm Perilla Mushroom Rice Noodles
Deulkkae beoseot on ssalguksu is a warm Korean noodle soup built on kelp stock simmered with oyster and shiitake mushrooms, then thickened with ground perilla seeds into a creamy, opaque broth. Rice noodles are smoother and more slippery than wheat varieties, sliding through the rich liquid with ease, while the mushrooms provide a chewy counterpoint. Adding the perilla powder at the very end preserves its roasted, nutty fragrance on the surface of each spoonful. Soup soy sauce seasons the broth cleanly without the weight of soybean paste. This is a warming bowl suited for cold weather, filling enough to serve as a standalone meal.
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Instructions
- 1
Soak dried rice noodles in lukewarm water for 20 minutes.
- 2
Tear mushrooms by hand and thinly slice the onion.
- 3
In a pot, sauté garlic, onion, and mushrooms in perilla oil for 3 minutes.
- 4
Add kelp stock, season with soup soy sauce, and simmer for 8 minutes.
- 5
Add soaked noodles and cook 2-3 minutes, then whisk in perilla powder.
- 6
Simmer gently for 1 more minute to thicken, then serve hot.
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