Deulkkae Miyeokguk (Perilla Seaweed Soup)
Perilla seeds are often used in Korean cuisine for their nutty flavor and health benefits.
This is vegan and gluten free recipe. Dish can be prepared in 35 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 7.
Ingredients
- 2 teaspoon Perilla seeds
- 1 ounce Dried seaweed
- 1 teaspoon Sesame oil
- 2 cloves Garlic cloves
- 1 tablespoon Soy sauce
- 1 teaspoon Salt
- 4 cup Water
Instructions
- Rinse the dried seaweed and soak it in water for 10 minutes.
- In a pot, heat sesame oil and add minced garlic. Stir-fry until fragrant.
- Add perilla seeds and continue stirring for 1 minute.
- Add soaked seaweed, soy sauce, salt, and water. Bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Serve hot and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 120kcal
- % Daily Value *
- Total Fat 6g10%
- Total Carbohydrate 14g5%
- Sugars 2g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.