Perilla Tteok Soup with Anchovies and Mushrooms

Name: Perilla Tteok Soup with Anchovies and Mushrooms
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: Anchovies and kelp; Korean cabbage; Mushrooms (shiitake and oyster); Tteokguk tteok (rice cake); 6 tsp perilla powder; 1/2 tsp salt; 11 tsp soup soy sauce; 1/2 tsp minced garlic; Green onion

Perilla Tteok Soup with Anchovies and Mushrooms is a comforting Korean soup made with a rich anchovy-kelp broth, tender rice cakes, mushrooms, and perilla powder for a nutty depth of flavor. This hearty dish is perfect for a nourishing meal and packed with umami goodness.

Meliniskitchen

Feb 20, 2025 - 02:33

Perilla Tteok Soup with Anchovies and Mushrooms

Prep Time 20 min

Cook Time 30 min

Serving 4

Difficulty Intermediate

Perilla Tteok Soup with Anchovies and Mushrooms is a flavorful and comforting Korean dish that combines the rich umami of anchovies and kelp broth with tender rice cakes (tteokguk tteok), earthy mushrooms, and the unique taste of perilla powder. This hearty soup is made with fresh ingredients like Korean cabbage, shiitake and oyster mushrooms, and is seasoned with soy sauce, minced garlic, and a touch of salt for balance. Topped with vibrant green onions, it’s the perfect dish to warm you up during colder months or to enjoy as a nourishing meal any time of year.

Ingredients

Anchovies and kelp
Korean cabbage
Mushrooms (shiitake and oyster)
Tteokguk tteok (rice cake)
6 tsp perilla powder
1/2 tsp salt
11 tsp soup soy sauce
1/2 tsp minced garlic
Green onion

Nutritional Information

Calories: 220

Protein: 8g

Fat: 8g

Saturated Fat: 1g

Unsaturated Fat: 7g

Trans Fat: 0g

Carbohydrates: 32g

Fiber: 3g

Sugar: 4g

Sodium: 1200mg

Cholesterol: 5mg

Directions

Add 1 liter of water to a pan (the water can be hot). Put in the anchovies and kelp, and bring to a boil. Once it starts boiling, let it cook for 10 minutes. After 10 minutes, turn off the heat and let it sit for 5 minutes. Meanwhile, soak the Tteokguk tteok in water in a separate bowl.
Separate the leaves of the Korean cabbage, wash thoroughly, then finely chop. Similarly, finely chop the shiitake mushrooms and separate the oyster mushrooms.
In a pan, add the chopped Korean cabbage, shiitake mushrooms, and oyster mushrooms. Pour in the prepared broth and cover the pan with a lid, cooking the mixture well. After a while, remove the lid, then add the minced garlic. Stir in the soup soy sauce and soaked Tteokguk tteok. Cover the pan again, and once heated, remove the lid and skim off any bubbles with a spoon. Add the perilla powder, salt, and mix well. Let it cook, then add the chopped green onions and cook for a bit more.