Hearty and Aromatic Perilla Seed and Potato Soup (Deulkkae Gamjaguk)
Perilla Seed and Potato Soup
Craving a warm, comforting soup on a chilly winter day? This perilla seed and potato soup is a simple yet incredibly satisfying dish that will boost your energy. Enjoy a delicious bowl of pure comfort!
Main Ingredients- 50g beef for soup
- 1 medium potato
- A small amount of green onion, chopped
Seasoning & Broth- 1 Tbsp cooking wine (mirin)
- 2 Tbsp soy sauce for soup (guk-ganjang)
- 1 Tbsp minced garlic
- Salt to taste
- 0.5 Tbsp fish sauce (optional, for umami)
- 3-4 Tbsp perilla seed powder (adjust to your preference)
- 1000cc broth (anchovy-kelp broth, rice water, or plain water)
- A pinch of black pepper
- 1 Tbsp cooking wine (mirin)
- 2 Tbsp soy sauce for soup (guk-ganjang)
- 1 Tbsp minced garlic
- Salt to taste
- 0.5 Tbsp fish sauce (optional, for umami)
- 3-4 Tbsp perilla seed powder (adjust to your preference)
- 1000cc broth (anchovy-kelp broth, rice water, or plain water)
- A pinch of black pepper
Cooking Instructions
Step 1
First, prepare 50g of beef for soup. In a pot, add the beef along with 1 Tbsp of cooking wine, 2 Tbsp of soy sauce for soup, 1 Tbsp of minced garlic, and a pinch of black pepper. Stir-fry over medium heat until the beef is browned and fragrant.
Step 2
Once the beef is partially cooked, add the peeled and bite-sized chopped potato. Continue to stir-fry for another 1-2 minutes, allowing the potatoes to get lightly coated with oil.
Step 3
Now, pour in 1000cc of broth. (Using a store-bought broth pack will make this even easier. If you don’t have broth, plain water or rice water will also work well.)
Step 4
Bring the soup to a boil and cook until the potatoes are completely tender. During cooking, add 0.5 Tbsp of fish sauce for an extra layer of umami. Once the potatoes are cooked, season with salt to your liking. Skim off any foam that rises to the surface for a clearer broth.
Step 5
When the potatoes are soft, add the chopped green onions and generously stir in 3-4 Tbsp of perilla seed powder. Stir well to combine, and let it simmer for another moment until it starts to boil again. Then, turn off the heat. Enjoy your warm, savory, and deeply satisfying perilla seed and potato soup!
