Korean Potato Perilla Seed Soup

Slice 300 g of potato into 0.7 cm half-moons, and cut 80 g of onion into thin strips.

Keep the potato thickness even so the pieces cook at the same pace and release starch evenly into the broth.

Pour 850 ml of anchovy stock into a pot and bring it to a boil over high heat.

Add the potato and onion once it bubbles steadily, then skim off any foam lightly without removing too much broth.

Lower the heat to medium and simmer for about 10 minutes.

Cook until the potato edges soften and begin to loosen, and the once clear stock turns slightly cloudy from the released starch.

Stir in 1 tablespoon soup soy sauce and 0.8 tablespoon minced garlic, then simmer for 2 more minutes.

Let the raw garlic sharpness soften before judging the seasoning base of the soup.

Mix 4 tablespoons ground perilla seed with a ladle of hot broth before adding it to the pot.

Simmer over low heat for 4 minutes, stirring often, so it thickens smoothly without clumping or sticking.

When the broth turns milky and gently thick, adjust with 0.3 teaspoon salt and add the green onion.

Simmer for 1 minute, then loosen with a little water if the soup has become too dense.