Yam and Perilla Seaweed Soup (Ma Deulkkae Miyeok-guk)

Photo: Korea Ministry of Food and Drug Safety

Yam and Perilla Seaweed Soup (Ma Deulkkae Miyeok-guk)

Name: Yam and Perilla Seaweed Soup (Ma Deulkkae Miyeok-guk)
Cuisine: South Korea
Ingredients: 4 g Dried seaweed (miyeok); 40 g Yam (ma); 17 g Hulled ground perilla seeds; 1 g Dried kelp (dasima); 2.5 g Sesame oil; 2.5 g Garlic; 300 ml Water

마들깨미역국

Soup & stew · Boiled

Soups & stewsCourse

162kcal · per serving

Not spicySpice

🌱 VeganGluten-free

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Recipe

Yam and Perilla Seaweed Soup (Ma Deulkkae Miyeok-guk)

Not spicyVeganGluten-freeContains: sesame

Ingredients Tap an ingredient to check it off

Servings1

Dried seaweed (miyeok)건미역
4 g
Yam (ma)마
40 g
Hulled ground perilla seeds깐들깨가루
17 g
Dried kelp (dasima)건다시마
1 g
Sesame oil참기름
2.5 g
Garlic마늘
2.5 g
Water물
300 ml

Nutrition per serving

162kcal

13.1gCarbs

6.8gProtein

9.2gFat

173.6mgSodium

Steps

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

Make a kelp broth (dashi-style).
Soak the dried seaweed and cut it into small pieces.
Peel the yam and cut it into cubes.
Heat sesame oil, stir-fry the seaweed and garlic, then pour in the broth and boil.
Add the yam to the boiling seaweed soup and cook it through.
Add the ground perilla seeds and boil briefly.

💡 TipThe nutty flavor of the ground perilla seeds reduces the need for sodium.

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.