Korean Warm Perilla Mushroom Rice Noodles
Quick answer
- Total time
- 40 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 9
About this dish
With no meat in the pot, the broth takes its savory backbone from oyster and shiitake mushrooms sauteed in perilla oil before the kelp stock goes in.
Read more
Ground perilla seed stirred in at the end turns it milky and smooth, and slippery rice noodles glide through the thickened soup. Torn oyster mushrooms and thick shiitake slices supply the chew.
Ingredients
Instructions
- 1
Soak 320g dried rice noodles in lukewarm water for 20 minutes until softened, then drain in a colander.
- 2
Tear 180g oyster mushrooms along the grain, slice 120g shiitake mushrooms thickly, and julienne 100g onion.
- 3
Heat perilla oil in a pot over medium heat, add the minced garlic, onion, and mushrooms, and cook for 3 minutes to develop flavor and umami.
- 4
Pour in 1200ml kelp water, season with soup soy sauce, and simmer for 8 minutes to allow the ingredients to fully infuse the broth.
- 5
Add the soaked rice noodles and cook for 2 to 3 minutes, then stir in 5 tbsp perilla seed powder evenly throughout the broth.
- 6
Simmer for 1 more minute over low heat until the perilla powder fully dissolves into a rich, nutty consistency, then serve hot.
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Korean Beoseot Deulkkae Jeon (Mushroom Perilla Pancake)
oyster mushrooms, shiitake mushrooms
Korean Beoseot Jjigae (Mushroom Stew)
oyster mushrooms, shiitake mushrooms
Korean Mushroom Perilla Soup
oyster mushrooms, shiitake mushrooms