Perilla Seed Soup with Gondre Greens recipe - ingredients, nutrition and when to eat it
This comforting, nutty soup is made by stirring perilla seed powder into blanched gondre greens and simmering them together.
This comforting, nutty soup is made by stirring perilla seed powder into blanched gondre greens and simmering them together. The tender greens pair well with the rich broth, making it a lovely dish to serve with rice for lunch or dinner.
Soups & stews · 20 minutes to cook
Nutrition (per 523g serving): 118.2 kcal · protein 7.9g · carbohydrate 11.8g · fat 5.8g · sodium 580.8mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Add the perilla seed powder at the end and simmer briefly over low heat to preserve its nutty aroma.
Tips: Avoid squeezing the gondre greens too hard so they keep their tender texture.
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Ingredients (1 serving)
- Blanched gondre (Korean thistle) greens — 100 g
- Perilla seed powder — 2 Tbsp
- Doenjang (Korean soybean paste) — 0.5 Tbsp
- Minced garlic — 0.5 tsp
- Water — 400 ml
- Salt — 0.5 g