12/08/2025
We went on a trip to Paju and enjoyed everything from duck meat to broth-free udon — it was all so delicious. Is Paju the city of great food?? Why is everything there so good!!
But now my husband seems totally obsessed with duck, because he suddenly said he wanted duck perilla-seed soup.
However… I actually prefer beef!
So instead of duck, I made perilla-seed soup with beef. And needless to say — it was absolutely amazing. Especially when I dipped the water parsley in the sauce my husband made; it really brought the flavor to another level. He said he’ll leave the sauce recipe in the comments!
You all should definitely try it, too. You won’t regret it!!
✅ Beef Perilla Seed Soup
🍳 Ingredients
600 g beef brisket for soup
300 g mini king oyster mushrooms
400 g water parsley (minari)
2 green onions
🍳 Prep
Remove excess blood from the beef with paper towels
Cut the green onions into bite-sized pieces
🍳 Instructions
Add 6 tablespoons perilla oil to a pot, add the green onions, and stir-fry on high heat for 1 minute
Add the beef and stir-fry on high heat for 30 seconds
Add mushrooms, 2 tablespoons minced garlic, 2 tablespoons soup soy sauce, 50 g doenjang, and 2 L water, then boil on high heat for 20 minutes
Add 100 g perilla powder and the water parsley, and let it cook for 1 minute with residual heat (done!)
❗️1 tablespoon = 15 ml
