Spicy Perilla Seed and Seafood Dumpling Soup
How to Make a Refreshing, Nutty, and Spicy Perilla Seed and Seafood Dumpling Soup
As the weather gets colder, we often crave warm, comforting soups. Among the many options, dumpling soup is a favorite when the temperature drops. Today, we’re making a ‘Spicy Perilla Seed and Seafood Dumpling Soup’ that is both spicy, refreshing, and nutty. It’s a satisfying and invigorating dish perfect for lunch.
Main Ingredients- 20 dumplings (choose your favorite kind)
- 150g mixed seafood (shrimp, squid, mussels, etc.)
- 2 green parts of scallions
- 1/2 Korean chili pepper (Cheongyang pepper)
Broth Ingredients- 1 L water
- 1 Tbsp chicken stock (liquid or powder)
- 1 Tbsp soy sauce for soup (Guk-ganjang)
- 2/3 Tbsp red pepper flakes (Gochugaru)
- 1 Tbsp perilla seed powder
- 1 tsp salt (adjust to taste)
- 1 L water
- 1 Tbsp chicken stock (liquid or powder)
- 1 Tbsp soy sauce for soup (Guk-ganjang)
- 2/3 Tbsp red pepper flakes (Gochugaru)
- 1 Tbsp perilla seed powder
- 1 tsp salt (adjust to taste)
Cooking Instructions
Step 1
First, thinly slice the green parts of the scallions. This will add a fragrant aroma.
Step 2
Finely mince the Korean chili pepper. This will add a pleasant spiciness, enriching the soup’s flavor.
Step 3
Prepare and clean the mixed seafood in advance. Fresh seafood will add depth to the soup’s taste.
Step 4
Now, let’s start making the broth. Pour 1 liter of water into a pot and add 1 tablespoon of chicken stock. You can use either liquid or powdered chicken stock, which will provide a deep, savory chicken broth flavor.
Step 5
Add 1 tablespoon of soy sauce for soup (Guk-ganjang) to establish the base seasoning. This soy sauce adds umami and gives the soup a beautiful color.
Step 6
Place the pot over high heat and bring it to a rolling boil. Once boiling, continue to boil for another 5 minutes to allow the flavors of the chicken stock and soy sauce to fully infuse.
Step 7
After 5 minutes, add the prepared mixed seafood. The seafood will contribute its fresh taste to the broth.
Step 8
Immediately after adding the seafood, stir in 2/3 tablespoon of red pepper flakes (Gochugaru) for a spicy kick. This will also give the soup an appetizing color.
Step 9
Boil vigorously for another 5 minutes, or until the seafood is fully cooked. This allows the fresh seafood flavors to permeate the broth.
Step 10
After 5 minutes, add the frozen dumplings. As the dumplings cook, they will further enrich the soup’s broth.
Step 11
About 2 minutes after adding the dumplings, taste the soup and adjust the seasoning with 1 teaspoon of salt. Since the dumplings and seafood can dilute the initial seasoning, it’s best to establish a base with soy sauce for soup first, and then use salt for the final seasoning after the main ingredients are added. You can add more salt if needed, according to your preference.
Step 12
Once the seasoning is adjusted, add the minced Korean chili pepper. The spicy notes will spread throughout the soup, adding a refreshing quality.
Step 13
Add 1 tablespoon of perilla seed powder, the key to its nutty flavor, right away. The perilla seed powder will disperse in the broth, providing a rich, smooth, and nutty aroma.
Step 14
Finally, add the thinly sliced scallions and reduce the heat to medium. The fragrance of the scallions will enhance the overall flavor.
Step 15
Simmer for another 3 minutes over medium heat, allowing the flavors of the scallions, chili pepper, and perilla seed powder to meld into the soup. If the dumplings are not fully cooked by this point, continue simmering a little longer until they are done.
Step 16
Enjoy your delicious Spicy Perilla Seed and Seafood Dumpling Soup!
