Korean Warm Perilla Mushroom Rice Noodles

Quick answer

Total time: 40 min
Level: Easy
Servings: 4 servings
Ingredients: 9

About this dish

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.

Ingredients

servings

IngredientAmountUnit

dried rice noodles320 gg

oyster mushrooms180 gg

shiitake mushrooms120 gg

onion100 gg

kelp stock1200 mlml

perilla seed powder5 tbsptbsp

soup soy sauce1½ tbsptbsp

minced garlic1 tbsptbsp

perilla oil1 tbsptbsp

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Step

Soak 320g dried rice noodles in lukewarm water for 20 minutes until softened, then drain in a colander.
2

Prep

Tear 180g oyster mushrooms along the grain, slice 120g shiitake mushrooms thickly, and julienne 100g onion.
3

Control

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

Control

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

Heat

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

Finish

Simmer for 1 more minute over low heat until the perilla powder fully dissolves into a rich, nutty consistency, then serve hot.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Rice noodles swim in a creamy perilla broth enriched by earthy ground seeds and mushrooms.
Finish cue: Simmer for 1 more minute over low heat until the perilla powder fully dissolves into a rich, nutty consistency, then serve hot.
Substitution: 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.