Spring Green (Bomdong) Perilla Seed Soup: A Hearty and Savory Bowl
Warm Your Soul: Easy and Nutritious Spring Green Perilla Seed Soup Recipe
This is a hearty and savory Spring Green (Bomdong) Perilla Seed Soup, made with seasonal greens. The rich flavor of doenjang (fermented soybean paste) combined with the nutty aroma of perilla seeds creates a deeply satisfying meal in a bowl. With simple ingredients, you can make a delicious soup that will warm you up, even on the coldest days.
Main Ingredients- 1/2 head Spring Green (Bomdong)
- 1/2 Red chili pepper
- 2 Korean green chili peppers
- 1/4 stalk Green onion
Soup Seasoning & Broth Ingredients- 3 Tbsp Homemade Doenjang (fermented soybean paste)
- 1 Tbsp Anchovy sauce
- 1 Tbsp Minced garlic
- 4 Tbsp Perilla seed powder
- 1.2L Water
- 10 Dried anchovies (for broth)
- 4 pcs Dried kelp (cut into pieces)
- 3 Tbsp Homemade Doenjang (fermented soybean paste)
- 1 Tbsp Anchovy sauce
- 1 Tbsp Minced garlic
- 4 Tbsp Perilla seed powder
- 1.2L Water
- 10 Dried anchovies (for broth)
- 4 pcs Dried kelp (cut into pieces)
Cooking Instructions
Step 1
First, prepare all the ingredients for the dish. Wash the spring greens thoroughly and chop the chili peppers and green onions.
Step 2
Gently separate the leaves of the spring green (Bomdong) and wash them thoroughly under running water. After removing excess water, chop the greens into bite-sized pieces, about 3cm square. This size makes them easy to cook and eat in the soup.
Step 3
Split the green onion in half lengthwise with the back of a knife, then chop it finely. Finely chopped green onion adds a refreshing flavor to the soup.
Step 4
Finely mince the red chili pepper after removing the seeds. Adding red chili peppers will give the soup a beautiful color and a subtle spicy kick.
Step 5
Also, split the Korean green chili peppers in half, remove the seeds, and mince them finely. If you prefer more heat, feel free to add an extra green chili pepper.
Step 6
In a pot, pour 1.2 liters of clean water. Add 10 dried anchovies (with insides removed) and 4 pieces of cut dried kelp to make a broth. Making a delicious broth is a crucial first step for a flavorful soup.
Step 7
Once the water comes to a rolling boil, remove the kelp after 1-2 minutes. Continue to boil the anchovies for another 5-6 minutes, then strain everything out to create a clear and refreshing broth. Be careful not to boil the kelp for too long, as it can develop a bitter taste.
Step 8
In the clear broth, dissolve 3 tablespoons of homemade doenjang evenly. It’s important to use a whisk or chopsticks to ensure the doenjang is fully incorporated without lumps. Next, add 1 tablespoon of anchovy sauce for an extra layer of savory flavor and to season the soup.
Step 9
Once the doenjang broth is well mixed, add the prepared chopped spring greens and the finely minced Korean green chili peppers. Bring the soup back to a boil and let the spring greens begin to cook.
Step 10
When the soup starts to boil again, add 1 tablespoon of minced garlic to deepen and enrich the soup’s flavor. Stir well.
Step 11
Periodically skim off any foam that rises to the surface during simmering for a cleaner soup. Cook over medium heat until the spring greens are tender and have turned a brownish color, indicating they are well-cooked. Then, add the minced green onion, minced red chili pepper, and 4 tablespoons of perilla seed powder for a wonderfully nutty finish.
Step 12
Simmer for a little longer after adding all the ingredients to allow the flavors to meld beautifully. Taste the soup and adjust the seasoning with salt if needed. Your comforting and hearty Spring Green Perilla Seed Soup is now ready to be enjoyed!
