Sundae Soup with Mushrooms and Perilla Seeds recipe - ingredients, nutrition and when to eat it
This hearty rice soup is made by simmering sundae and mushrooms in broth with perilla seed powder, then serving it with rice.
This hearty rice soup is made by simmering sundae and mushrooms in broth with perilla seed powder, then serving it with rice. The nutty perilla and chewy sundae go beautifully together. It’s just right for lunch or dinner when you’re in the mood for a hot, filling meal.
Soups & stews · 25 minutes to cook
Tips: After adding the sundae, simmer gently without stirring vigorously so it doesn’t burst.
Tips: Mix the perilla seed powder with a little broth before adding it to help prevent clumps.
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Ingredients (1 serving)
- Sundae (Korean Blood Sausage) — 120 g
- Shiitake Mushrooms — 1 pc
- Perilla Seed Powder — 1 Tbsp
- Pork Broth — 350 ml
- Green Onion — 0.3 pc
- Garlic — 1 pc
- Salt — 0.5 tsp
- Ground Black Pepper — 0.1 tsp
- Rice — 0.8 bowl