Kim Dae-seok's Butterbur Stem Perilla Seed Soup

Cooking tips 💡

• When blanching butterbur stems, generously add sea salt to effectively draw out the unique bitterness and astringency.
• After peeling, split thick stems in half lengthwise so they don't become tough and the broth penetrates deeply, making them very tender.
• Adding perilla seed powder and glutinous rice flour directly to hot broth will cause lumps, so always dissolve them completely in cold water first for a smooth soup.
• The glutinous rice flour thickens the broth, giving it a velvety texture that clings pleasantly and enhances the nutty flavor.

Recommended for 🙋

• ⭐Those looking to replenish energy and maintain a healthy diet with a warm, savory soup.
• ⭐Those who want to learn the proper method to perfectly remove toxins and bitterness from seasonal butterbur stems.
• ⭐Those who enjoy deep traditional flavors that combine the rich nuttiness of perilla with the savory umami of shrimp.