Korean Warm Perilla Mushroom Rice Noodles
Quick answer
Deulkkae beoseot on ssalguksu is a warm Korean noodle soup built on kelp stock simmered with oyster and shiitake mushrooms, then enriched with ground perilla seeds into a...
What makes this special
- Rice noodles swim in a creamy perilla broth enriched by earthy ground seeds and mushrooms.
- Perilla powder stirred in last keeps the nutty aroma on the surface of every spoonful
- Rehydrating dried shiitake adds a second mushroom stock layer to the kelp base
Key ingredients
Core cooking flow
- 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 th...
- 3 Heat perilla oil in a pot over medium heat, add the minced garlic, onion, an...
Deulkkae beoseot on ssalguksu is a warm Korean noodle soup built on kelp stock simmered with oyster and shiitake mushrooms, then enriched 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 firm, chewy counterpoint. Adding the perilla powder at the very end preserves its roasted, nutty fragrance on the surface of each spoonful rather than cooking it off. Soup soy sauce seasons the broth cleanly without the heaviness of fermented soybean paste. Using dried shiitake mushrooms instead of fresh ones and soaking them in cold water first draws out a concentrated mushroom stock that deepens the base significantly. Substituting king oyster mushrooms cut into thick rounds for oyster mushrooms adds more substantial chew. The dish contains no wheat and suits gluten-free diets. It is particularly fitting on cold days as a light but warming meal.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Soak 320g dried rice noodles in lukewarm water for 20 minutes until softened, then drain in a colander.
- 2Prep
Tear 180g oyster mushrooms along the grain, slice 120g shiitake mushrooms thickly, and julienne 100g onion.
- 3Control
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.
- 4Control
Pour in 1200ml kelp water, season with soup soy sauce, and simmer for 8 minutes to allow the ingredients to fully infuse the broth.
- 5Heat
Add the soaked rice noodles and cook for 2 to 3 minutes, then stir in 5 tbsp perilla seed powder evenly throughout the broth.
- 6Finish
Simmer for 1 more minute over low heat until the perilla powder fully dissolves into a rich, nutty consistency, then serve hot.
After the steps
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