Semi-dried Pollack and Root Vegetable Perilla Soup (Kodari Ppurichaeso Deulkkae-tang)

Photo: Korea Ministry of Food and Drug Safety

Semi-dried Pollack and Root Vegetable Perilla Soup (Kodari Ppurichaeso Deulkkae-tang)

Name: Semi-dried Pollack and Root Vegetable Perilla Soup (Kodari Ppurichaeso Deulkkae-tang)
Cuisine: South Korea
Ingredients: 150 g Semi-dried pollack (kodari); 60 g Korean radish; 20 g Lotus root; 20 g Zucchini; 10 g Burdock root; 10 g Oyster mushrooms; 10 g Shiitake mushrooms; 5 g Scallion; 10 g Onion; 2 g Cheongyang chili pepper; 1 g Garland chrysanthemum (ssukgat); 1 g Red chili pepper; 1 g Dried anchovies for broth; 1 g Dried kelp (dasima); 15 g Ground perilla seeds; 1.5 g Garlic; 0.5 g Ginger; 0.5 g Ground black pepper; 0.2 g Sun-dried sea salt

코다리 뿌리채소 들깨탕

Soup & stew · Boiled

Soups & stewsCourse

93kcal · per serving

4/5Spice

No porkGluten-free

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Recipe

Semi-dried Pollack and Root Vegetable Perilla Soup (Kodari Ppurichaeso Deulkkae-tang)

🌶 Spicy 4/5No porkNo meat or alcoholGluten-freeContains: fish

Ingredients Tap an ingredient to check it off

Servings1

Shopping in

Semi-dried pollack (kodari)코다리
150 g
Korean radish무
↔ No Korean radish? Daikon is the closest. Turnip works in soups.
🛒 Where to buy: Daikon is in many supermarkets and all Asian grocery stores
60 g
Lotus root연근
20 g
Zucchini호박
20 g
Burdock root우엉
10 g
Oyster mushrooms느타리버섯
10 g
Shiitake mushrooms표고버섯
10 g
Scallion대파
5 g
Onion양파
10 g
Cheongyang chili pepper청양고추
2 g
Garland chrysanthemum (ssukgat)쑥갓
1 g
Red chili pepper홍고추
1 g
Dried anchovies for broth다시멸치
↔ No Dried anchovies for broth? For stock, use dashi powder or a mix of kombu and dried shiitake. Vegetarian: kombu and shiitake only.
🛒 Where to buy: Korean or Japanese grocery stores (dried anchovies are in the dried goods aisle)
1 g
Dried kelp (dasima)다시마
1 g
Ground perilla seeds들깨가루
15 g
Garlic마늘
1.5 g
Ginger생강
0.5 g
Ground black pepper후추가루
0.5 g
Sun-dried sea salt천일염
0.2 g

Nutrition per serving

93kcal

3.64gCarbs

14.75gProtein

2.2gFat

155.11mgSodium

Steps

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

Finely chop the ginger and garlic.
Wash the semi-dried pollack, then season lightly with minced garlic, minced ginger, salt, and pepper.
Boil the dried anchovies and kelp in a pot to make a broth, then remove them.
Wash the radish, scallion, onion, lotus root, burdock root, zucchini, oyster mushrooms, shiitake mushrooms, and Cheongyang chili pepper, and cut into bite-size pieces.
Add the vegetables, except the scallion, Cheongyang chili pepper, and garland chrysanthemum, to the broth and boil, then season with the ground perilla seeds and sea salt.
Finally, add the semi-dried pollack and boil, skimming off the foam, then top with the scallion, Cheongyang chili pepper, and garland chrysanthemum.

💡 TipThe potassium found in abundance in root vegetables such as lotus root and burdock root reduces sodium absorption.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.