Perilla Seed Soondae Soup with Rice recipe - ingredients, nutrition and when to eat it
This warm Korean soup is made with soondae and rice in pork broth, finished with ground perilla seeds.
This warm Korean soup is made with soondae and rice in pork broth, finished with ground perilla seeds. The rich, nutty broth pairs well with the chewy soondae for a filling lunch or dinner.
Street food · 25 minutes to cook
Tips: Stir in the ground perilla seeds after the broth comes to a boil to bring out their nutty aroma.
Tips: Soondae may already be seasoned, so taste the soup before adding salt a little at a time.
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Ingredients (1 serving)
- Pork stock — 1.5 cup
- Korean blood sausage — 120 g
- White rice — 1 bowl
- Perilla seed powder — 1 Tbsp
- Green onion — 0.3 pc
- Minced garlic — 0.5 tsp
- Salt — 0.2 tsp
- Ground black pepper — 0.1 tsp