Butterbur Stem Perilla Seed Soup

Name: Butterbur Stem Perilla Seed Soup
Prep time: 80 min
Cook time: 25 min
Total time: 105 min
Yield: 2 servings
Cuisine: Korean
Ingredients: Butterbur stem 250 g; Perilla powder 40 g; Glutinous rice flour 10 g; Kelp broth 700 ml; Minced garlic 10 g; Soup soy sauce 15 ml; Sesame oil 10 ml; King oyster mushroom 50 g

Quick answer

Total time: 105 min
Level: Medium
Servings: 2 servings
Ingredients: 8

About this dish

Butterbur stems are peeled, blanched and left to soak in cold water for a good while to draw out their acrid edge.

Ground perilla seed with a little glutinous rice flour makes the broth thick enough to cling to a spoon, and the thick-cut stems and king oyster mushrooms give it something to chew.

Ingredients

servings

IngredientAmount

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Instructions

5 steps

1

Peel the fibrous skin from the stems, boil them for 7 minutes, and soak them in cold water for 1 hour to reduce the acrid taste.
2

Cut the prepared stems and king oyster mushrooms into thick strips 5cm long.
3

Heat sesame oil in a pot and stir-fry the stems, mushrooms, soup soy sauce, and minced garlic for 3 minutes over medium heat.
4

Pour in the kelp broth, bring to a boil, then reduce heat to low and simmer for 10 minutes until the stems soften.
5

Dissolve the perilla powder and rice flour in a small amount of broth, add to the pot, and boil to thicken.