Rich & Savory Perilla Seed Tteokguk with Mushrooms (Vegan)
Flavor Explosion! Mushroom Perilla Seed Tteokguk: So Savory and Mild Without Meat!
Just as perilla seeds are known for their health benefits, adding them can elevate your everyday tteokguk to a special dish! We recommend trying this ‘Mushroom Perilla Seed Tteokguk’. Using a clean anchovy broth as a base, generously add savory perilla seed powder and chewy mushrooms. This recipe offers a rich flavor and a satisfyingly mild taste, all without meat. It’s a hearty and healthy meal perfect for any occasion!
Main Ingredients
- 200g Rice cake slices for tteokguk (soaked in cold water)
- 2 Shiitake mushrooms (stems removed, torn into bite-sized pieces)
- 1 handful Oyster mushrooms (stems removed, gently torn)
- 500ml Anchovy and kelp broth (store-bought or homemade)
Seasoning
- 2 Tbsp Beomil soup soy sauce (adjust if using homemade)
- 1 cup Perilla seed powder (approx. 100g, use fresh, fine powder for best flavor)
- 2 Tbsp Beomil soup soy sauce (adjust if using homemade)
- 1 cup Perilla seed powder (approx. 100g, use fresh, fine powder for best flavor)
Cooking Instructions
Step 1
First, soak the rice cake slices for tteokguk in cold water for about 20-30 minutes. This will soften the cakes, making them cook more easily. Prepare the shiitake mushrooms by removing the tough stems and tearing them into bite-sized pieces with your hands. Similarly, remove the tough ends from the oyster mushrooms and gently tear them apart. Tearing the mushrooms increases their surface area for better flavor absorption and improves their texture.
Step 2
Pour 500ml of the prepared anchovy and kelp broth into a pot and bring it to a boil. Once the broth is simmering, add 2 tablespoons of Beomil soup soy sauce to season. If you are using homemade or a different type of Korean soup soy sauce, be mindful that they can be saltier, so taste and adjust the quantity accordingly. After seasoning the broth, generously add 1 cup of perilla seed powder to enrich the flavor. Stir well to prevent lumps, then reduce the heat to low and let it simmer gently.
Step 3
Now, add the soaked rice cake slices and the torn mushrooms to the pot. Stir occasionally to prevent the rice cakes from sticking together, and cook until the cakes are tender and translucent. Once the rice cakes are fully cooked, your delicious Mushroom Perilla Seed Tteokguk is ready! For an extra touch, you can garnish with crumbled seaweed (gim) or chopped scallions. Enjoy it piping hot to savor the rich nuttiness of the perilla seeds and the delightful chewiness of the mushrooms.
