Mushroom soup

Beoseot-deulkkae-tang 버섯들깨탕

Korean mushroom soup (Beoseot-deulkkae-tang: 버섯들깨탕) is a delicious, nutritious, savory soup made with mushrooms and perilla seeds powder. The perilla seeds powder makes the broth soft and nutty, and the beef brisket and the mushrooms are chewy, soft, and crispy, giving this soup a very unique taste and texture.

You could make it with just one kind of mushroom but I suggest you use a few different varieties so your soup has different tastes and textures. I used shiitake mushrooms, oyster mushrooms, white beech mushrooms, white mushrooms, and enoki mushrooms, but you could use any other types of mushrooms. Add a bit of beef and this becomes a nutritious, delicious, and hearty meal a family of 4 can enjoy! If you’re a vegetarian, skip the beef and use vegetable stock instead of the water.

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Enjoy this soup and let me know how yours turns out if you try it!

Ingredients

  • 1 pound of assorted mushrooms, cleaned and sliced into bite size pieces
  • 8 ounces (226 grams) of beef brisket (or sirloin steak), cut into small pieces
  • 2 teaspoons sesame oil
  • 1 medium onion, sliced
  • 4 cloves garlic, minced
  • a few strips of thinly sliced carrot (optional)
  • ½ cup perilla seeds powder (or powdered toasted sesame seeds)
  • 1 tablespoon glutinous rice flour (or rice flour, all purpose flour)
  • 2 ounces (60 grams) of Asian chives (or 3-4 green onions), cut into 2 inch long
  • 1 tablespoon fish sauce
  • 1 teaspoon salt

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mushrooms

Directions

Serves 4

  1. Combine the perilla seeds powder, glutinous rice flour, and ½ cup water in a bowl. Mix it well and set aside.deulkkaegaru
  2. Heat up a heavy pot and add the sesame oil, beef, and garlic. Stir for 2 to 3 minutes with a wooden spoon until the beef is no longer pink.Mushroom soup ( 버섯들깨탕: Beoseot-deulkkae-tang)
  3. Add 4 cups of water, the mushrooms, onion, and carrot. Cover and let it cook over medium high heat for about 15 minutes.Mushroom soup ( 버섯들깨탕: Beoseot-deulkkae-tang)
  4. Open and stir. Cover and lower the heat to medium, then cook for another 15 minutes.
  5. Stir in the fish sauce, salt, and the perilla seeds mixture. The broth will turn slightly thick and milky. Cover and let it cook for a minute over medium high heat.Mushroom soup ( 버섯들깨탕: Beoseot-deulkkae-tang)
  6. Add the chives and stir until the chives are slightly cooked.Mushroom soup ( 버섯들깨탕: Beoseot-deulkkae-tang)
  7. Remove from the heat and serve hot.Mushroom soup ( 버섯들깨탕: Beoseot-deulkkae-tang)Mushroom soup ( 버섯들깨탕: Beoseot-deulkkae-tang)ponytail-kimchiPonytail kimchi and kimchi

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26 Comments:

  1. afett Dresden, Germany joined 10/14
    Posted August 11th, 2017 at 6:42 pm | # |

    Thank you Maangchi,

    this tastes so great! I was really lucky and got some perilla flour at the Korean store.
    For those who can’t I’d suggest trying ground hazel nuts.

    When you want to skip on the beef, an anchovies/kelp stock will also work. You can skip the fishsauce then, but should add some oil and maybe some soysauce.

    I typically go with oyster mushroom, king oyster mushroom and fresh shiitake for the mushrooms.

    Especially during winter this is one of my favorites.

  2. WinglessAngel USA joined 3/14
    Posted August 10th, 2017 at 4:36 pm | # |

    Made this last night for dinner last night. It was amazing as usual. This is one of my favorite soups/stews! Even though I’m not living in South Korea at least I can get a taste of home with this delicious recipe. Thanks Maangchi!


    See full size image

  3. teosmn87 Singapore joined 4/17
    Posted April 22nd, 2017 at 9:53 pm | # |

    Hi maangchi! Just a couple of questions:
    1. Can I make this in a slow cooker?
    2. Are there any substitutes if I can’t get perilla seed powder?

    • Maangchi New York City joined 8/08
      Posted April 24th, 2017 at 9:40 am | # |

      Mushrooms are not hard ingredients, so I wouldn’t use a slow cooker because the musrhoom may get soggy when it’s done. And you can replace perilla seeds powder with sesame seeds powder.

  4. judylee Reno, Nv. joined 11/16
    Posted November 11th, 2016 at 6:21 pm | # |

    I just made this but our Asian Market didn’t have Perilla flour or seeds. I used nut flour instead since I had it on hand. I think I should have reduced the amount but it was still very tasty.

  5. medusagurlyeah Adelaide joined 1/14
    Posted October 10th, 2016 at 5:22 am | # |

    Love this stew! I made it but used tahini paste because my local Korean store ran out. I’m not sure what difference it made, but it gave a creamy and nutty result. I also used pork, why? Because that’s what i had in the freezer! hahaha.

  6. sanne Munich joined 8/14
    Posted August 27th, 2016 at 12:30 pm | # |

    I just noticed (planning to make that soon):
    The picture for step one has the rice flour in it, but the text hasn’t.

    • Maangchi New York City joined 8/08
      Posted August 28th, 2016 at 8:17 am | # |

      Thank you so much for pointing it out! I fixed it!

      • sanne Munich joined 8/14
        Posted August 28th, 2016 at 9:26 am | # |

        You’re more than welcome.
        Thank you!

      • sanne Munich joined 8/14
        Posted August 29th, 2016 at 9:18 am | # |

        It was delicious!

  7. UniSushi US joined 8/16
    Posted August 20th, 2016 at 9:25 pm | # |

    Made this yesterday. It was fantastic!

  8. Fany joined 12/15
    Posted July 28th, 2016 at 10:44 am | # |

    Maangchi can I make sesame seeds powder in home? How can I make it?

  9. karrotlover joined 5/15
    Posted July 17th, 2016 at 9:35 pm | # |

    Hi Maangchi, this recipe looks delicious, and I’m making it as I type! I bought some 들깨가루 yesterday, and it is much darker brown than yours. Also, when I combined 1/2 cup 들깨가루, 1/2 cup water, and 1 tbsp 찹쌀가루, it didn’t get as thick as yours looks. Any ideas why? Thank you! =)

  10. EvilGrin joined 6/15
    Posted July 15th, 2016 at 12:40 pm | # |

    Its also good made with chicken and a small amount of pepper flakes, only about a 1/2 teaspoon. Cook the chicken in the water to make a stock. Remove the chicken and shred it. Combine the chicken with the pepper flakes, a little soy and set aside while the broth and perilla powder cooks. Return the shredded chicken near the end.

    I also like tree ear in my mushroom soup. It adds a crunchy type “mouth feel”.

  11. beckaivans joined 10/15
    Posted July 10th, 2016 at 8:05 pm | # |

    Just made this for dinner. Delicious!!!


    See full size image

  12. Suzysunkyu Ukraine joined 4/13
    Posted July 9th, 2016 at 8:16 am | # |

    Hello! Is there a vegetarian version of this soup? I’m wondering if the beef could be replaced with something else.

    • sanne Munich joined 8/14
      Posted July 9th, 2016 at 2:14 pm | # |

      Replace some of the water with the water you used to soak the shiitake and use some more of them. Fry them a bit, replacing the beef. Gently fry the onion with them. Add a little bit of soy sauce.

      Bye, Sanne.

    • Maangchi New York City joined 8/08
      Posted July 15th, 2016 at 11:29 am | # |

      Yes, you can skip beef but to make the broth delicious, use vegetable stock instead of water.

  13. Sille Florida joined 7/16
    Posted July 8th, 2016 at 2:33 pm | # |

    Love this recipe! Thank you, we enjoy your recipes.


    See full size image

  14. sanne Munich joined 8/14
    Posted July 8th, 2016 at 4:07 am | # |

    Nowadays, you get the mushrooms you need even there – fresh and/or dehydrated.
    And you don’t have to use exactly the mushrooms Maangchi uses here.

    Bye, Sanne.

  15. PointFiveKorean US joined 7/16
    Posted July 7th, 2016 at 7:02 pm | # |

    Where do you get your mushrooms? Where I live, there are no specialty food stores — only places like Walmart and Food Lion — can you make a video with a “How to” guide of cooking korean food when there’s no asian market nearby?

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