Kim Dae-seok's Butterbur Stem Perilla Seed Soup

• butterbur stems, 500g
• onion, half
• green onion, half a stalk
• frozen shrimp, 7
• kelp and anchovy broth, 800ml (from a handful of anchovies and 15g kelp)
• Korean perilla seed powder, 4 tbsp
• glutinous rice flour, 2 tbsp
• water, 200ml (for dissolving perilla powder)
• minced garlic, 1 tbsp
• sand eel fish sauce, 1 tbsp
• salt, half a spoon
• perilla oil, 2 tbsp
• sea salt, 1 tbsp (for blanching butterbur stems)

Recipe 🍳

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.