"Traditional Korean perilla seed soup with homemade glutinous rice dumplings, potato, and lotus root. Nutty, aromatic comfort food."
Estimated Nutrition
Ingredients
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Kombu (kelp)
2g
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Potato
20g
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Lotus root
20g
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Dried wakame seaweed
2g
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Glutinous rice flour
40g
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Water
275g
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Salt
0.1g
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Perilla seed oil
5g
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Minced garlic
15g
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Ground perilla seeds
50g
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Soy sauce (light)
5g
Local Substitutes
Instead of 들기름 (perilla seed oil)
Use: Sesame oil or sunflower oil
Reason: Perilla seed oil is difficult to source; sesame oil provides similar nutty flavor
Instead of 들깻가루 (ground perilla seeds)
Use: Ground sunflower seeds or tahini
Reason: Perilla seeds are region-specific; sunflower seeds offer similar texture and nutrition
Instead of 국간장 (Korean soy sauce)
Use: Light soy sauce or tamari
Reason: Korean soy sauce has specific umami; light soy sauce is widely available
Instead of 다시마 (kombu)
Use: Kelp or dried seaweed broth
Reason: Kombu is essential for umami base; standard kelp works identically
🧑🍳 Cooking Instructions
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1
Bring kombu and 250g water to boil in a pot over medium heat. Once boiling, remove kombu and discard.
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2
Peel potato and lotus root, cut into small cubes (about ½ inch), rinse thoroughly to remove starch.
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3
Soak dried wakame in warm water until softened, squeeze dry, and cut into bite-sized pieces with hands.
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4
Mix glutinous rice flour with 25g water and salt to form a soft dough. Roll into small marble-sized dumplings.
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5
Heat perilla seed oil in the pot, add wakame and minced garlic, stir-fry briefly.
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6
Add kombu broth, potato, and lotus root; bring to boil until vegetables are tender (about 10 minutes).
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7
Add dumplings and cook until they float and are fully cooked (3-4 minutes).
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8
Stir in ground perilla seeds and season with soy sauce to taste. Serve hot.
Serve in a Korean School Tray
Stainless steel compartment trays keep your meals fresh and authentic.
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