Korean Perilla Radish Soup
Slice the daikon radish into flat 3 cm pieces about 5 mm thick, because thicker cuts will not release enough sweetness in 10 minutes. Add it with the garlic once 800 ml anchovy stock boils, simmer over medium heat for about 10 minutes until the radish turns partly translucent, and season with 1 tsp soup soy sauce and 1/2 tsp salt. Lower the heat and stir in 3 tbsp perilla seed powder a little at a time so it does not clump.
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Stir perilla seed powder into a clear radish soup and the broth turns milky and thick almost at once, with a nuttiness heavier and earthier than sesame.
Ingredients
Instructions
- 1
Slice 300g daikon into flat 3cm pieces about 5mm thick.
Keep the pieces even so they soften in the same time, and avoid thicker cuts because they will not release enough sweetness in ten minutes.
- 2
Slice 2 garlic cloves thinly, then cut 1 green onion stalk into small rounds and keep it separate.
The garlic goes in early to build the broth, while the green onion should wait until the end for a fresher aroma.
- 3
Pour 800ml anchovy stock into a pot and bring it to a boil over high heat.
Once it bubbles actively, add the radish and garlic, then reduce to medium heat so the broth simmers steadily without boiling too hard.
- 4
Simmer for about 10 minutes, until the radish turns partly translucent.
Check one piece with chopsticks or a fork; it should give easily, showing that the clean sweetness has moved into the broth.
- 5
Season with 1 teaspoon soup soy sauce and 0.5 teaspoon salt.
Taste the broth before adding more; the seasoning should support the radish sweetness and anchovy stock, not make the soup aggressively salty.
- 6
Lower the heat and stir in 3 tablespoons perilla seed powder in small additions so it does not clump.
When the broth thickens and smells nutty, add the green onion and serve right away before the aroma fades.
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