Korean Zucchini and Perilla Seed Soup recipe - ingredients, nutrition and when to eat it
This soup is made with tender Korean zucchini simmered with ground perilla seeds for a rich, nutty flavor.
This soup is made with tender Korean zucchini simmered with ground perilla seeds for a rich, nutty flavor. Its mild, creamy broth is lovely with rice on a chilly day.
Vegetables · 20 minutes to cook
Nutrition (per 536g serving): 149.1 kcal · protein 9.9g · carbohydrate 16.9g · fat 6.2g · sodium 538.1mg
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: For a smoother broth, first mix the ground perilla seeds with a ladleful of soup stock.
Tips: Korean zucchini softens quickly, so once it’s tender, finish cooking the soup soon.
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Ingredients (1 serving)
- Korean zucchini — 0.5 pc
- Ground perilla seeds — 2 Tbsp
- Onion — 0.3 pc
- Green onion — 0.2 pc
- Garlic — 1 clove
- Dried anchovies — 5 g
- Kelp — 3 g
- Doenjang (Korean soybean paste) — 0.5 Tbsp
- Water — 350 ml