STEP 1/9
Add stock ingredients and boil it for 10 to 20 minutes to make broth
STEP 2/9
@6960796 Boil and touch the rice pad, a seasonal ingredient
STEP 3/9
Cut the boiled rice stand into bite-long pieces
STEP 4/9
Take out 2 or 3 ladles of boiled broth and mix the perilla seed powder
STEP 5/9
Stir-fry perilla oil/minced garlic in a pan or skillet with cut mooring
STEP 6/9
Add the sliced cheongyang red pepper and stir-fry for 5 minutes with soy sauce
STEP 7/9
Pour 2-3L of the broth and boil it for 5 minutes
STEP 8/9
Add the perilla powder and mix well. Boil it for 2 to 3 minutes
STEP 9/9
Lastly, taste it and if it's not enough, add soy sauce or salt
I purposely cooked it for him as if he was bored
If you keep the muwidae perilla seed soup in the refrigerator and eat it cold, you can eat it more crunchy and cool
You can use the broth for commercial use or you can use it comfortably