Korean Mushroom and Perilla Seeds Soup (Beoseot-deulkkae-tang)

Steps

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1. 1
   Prepare the mushrooms: soak the dried shiitake in cold water for 4 hours until soft. Tear apart oyster and beech mushrooms, trim enoki bottoms, and halve white mushrooms. Total about 1 pound of mixed mushrooms.
   ▶ ≈0:20
2. 2
   Wash the Korean chives (buchu) or use green onions as substitute, about 2 ounces. Slice half a large onion and thinly slice carrot for color. Mince 4 garlic cloves.
   ▶ ≈2:41
3. 3
   Slice the beef brisket thinly, cutting against the grain to ensure tenderness.
   ▶ ≈6:17
4. 4
   Heat 2 teaspoons of sesame oil in a pot, add beef and minced garlic, and stir-fry for about 2 minutes until the meat is no longer pink.
   ▶ ≈6:58
5. 5
   Add 4 cups of water, then add the onion, carrot, and all the prepared mushrooms. Cover and bring to a boil over medium-high heat for 15 minutes.
   ▶ ≈7:24
6. 6
   Reduce heat to medium. Mix 1 tablespoon of glutinous rice flour with 0.5 cup of water until smooth, and prepare the perilla seeds powder.
   ▶ ≈8:05
7. 7
   Continue cooking over medium heat for another 15 minutes. Add 1 tablespoon of fish sauce and 1 teaspoon of salt to season.
   ▶ ≈9:03
8. 8
   Pour in the glutinous rice flour mixture to thicken the broth slightly. Add 0.5 cup of perilla seeds powder and stir well until the soup becomes creamy and nutty.
   ▶ ≈9:38
9. 9
   Finally, add the Korean chives, turn up the heat, and simmer for about 1 minute until the chives are slightly cooked through. Remove from heat and serve.
   ▶ ≈10:16