"Creamy Korean perilla seed soup with potato dumplings, lotus root, and seaweed. Nutritious comfort food."
Estimated Nutrition
Ingredients
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Kombu (dried kelp)
2g
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Water
250g
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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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Sweet rice flour
40g
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Water for dough
25g
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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 (low-sodium)
5g
Local Substitutes
Instead of 들기름 (perilla seed oil)
Use: Sesame oil or neutral vegetable oil
Reason: Perilla oil is rare globally; sesame oil provides similar nutty flavor
Instead of 들깻가루 (ground perilla seeds)
Use: Ground sesame seeds or tahini
Reason: Perilla seeds difficult to source; sesame offers comparable earthiness
Instead of 국간장 (Korean soy sauce)
Use: Low-sodium soy sauce or tamari
Reason: Milder alternative easier to find internationally
🧑🍳 Cooking Instructions
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1
Bring kombu and water to boil in a pot over medium heat. Remove kombu once boiling.
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2
Peel potato and lotus root, dice into small cubes, rinse with water to remove starch.
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3
Soak dried wakame in lukewarm water until softened, squeeze dry, cut into bite-sized pieces.
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4
Mix sweet rice flour with 25g water and salt to form dough, roll into small marble-sized dumplings.
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5
Heat perilla seed oil in the pot, sauté wakame and minced garlic briefly.
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6
Add kombu broth, potato, and lotus root. Bring to boil and simmer until potatoes are tender.
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7
Add dumplings and cook until they float and are cooked through.
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8
Stir in ground perilla seeds and season with soy sauce to taste.
Serve in a Korean School Tray
Stainless steel compartment trays keep your meals fresh and authentic.
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