Soup & Stew

Dried Acorn Jelly & Mushroom Perilla Soup

Name: Dried Acorn Jelly & Mushroom Perilla Soup
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 30 g Dried acorn jelly (50 g soaked); 5 g Shiitake mushrooms; 5 g Oyster mushrooms; 5 g Perilla seed powder; 3 g Soup anchovies; 3 g Dried kelp (dasima); 2 g Green onion; 2.5 g Minced garlic; 1 g Soup soy sauce (guk-ganjang); 0.5 g Salt; 300 g Water

건도토리묵버섯들깨국

Chewy rehydrated dried acorn jelly with shiitake and oyster mushrooms in an anchovy-kelp broth thickened with perilla seed powder. Fresh acorn jelly works too, but it's less chewy than the dried kind.

📝 Step-by-Step Instructions

Simmer the anchovies and kelp in 1½ cups of water to make about 1 cup of broth; remove the kelp early and julienne it.

Dried Acorn Jelly & Mushroom Perilla Soup — step 1

Soak the dried acorn jelly and cut into 5 cm lengths.

Dried Acorn Jelly & Mushroom Perilla Soup — step 2

Julienne the shiitake into 5 cm strips and tear the oyster mushrooms thinly to 5 cm.

Dried Acorn Jelly & Mushroom Perilla Soup — step 3

Wash the green onion and slice diagonally.

Dried Acorn Jelly & Mushroom Perilla Soup — step 4

Add the acorn jelly and mushrooms to 1 cup of the broth and boil briefly.

Dried Acorn Jelly & Mushroom Perilla Soup — step 5

Add the perilla seed powder, green onion, garlic and kelp and season with soup soy sauce and salt.

Dried Acorn Jelly & Mushroom Perilla Soup — step 6

📊 Nutrition Facts (per serving)

89.1Calories (kcal)

12.3 gCarbs

4.1 gProtein

2.5 gFat

457 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.