Mushroom and Perilla Seed Soup (Beoseot Deulkkae-tang)

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Tear the oyster mushrooms blanched in boiling water by hand, and blanch the fresh shiitake mushrooms, squeeze out the moisture, and julienne.
2. Trim the base of the enoki mushrooms and cut in half, and cut the king oyster mushrooms to the size of the enoki.
3. Rinse the jorangi rice cakes in water, peel the burdock root, cut lengthwise into thirds, then slice diagonally, rinse several times in cold water, and drain.
4. Grind the perilla seeds finely, adding water little by little with a spray bottle, and strain through a sieve to prepare perilla seed water, discarding the residue.
5. Heat perilla oil in a pot, stir-fry the burdock root, pour in the perilla seed water and boil, then add the jorangi rice cakes and boil.
6. When the rice cakes from step 5 float, add the mushrooms and bring to a brief boil, then season with salt.