Hearty Sundae Hot Pot with Savory Perilla Powder
Hearty Sundae Hot Pot with Savory Perilla Powder
Delicious Sundae Hot Pot Infused with the Richness of Perilla Seeds
As the weather turns cooler, I felt like having a warm and spicy soup, so I spontaneously made this Sundae Hot Pot. Although the recipe is simple, it yields a surprisingly deep and complex flavor. It’s perfect for a cozy meal!
Main Ingredients- Sundae (Korean Blood Sausage) 500g (Choose thick-cut or vegetable-filled sundae based on preference)
- Beef Bone Broth 800ml (Store-bought or homemade)
- Onion 150g (approx. 1/2 medium onion), thinly sliced
- Perilla Leaves 15g (approx. 10 leaves), washed and julienned
- Bean Sprouts 150g, washed
- King Oyster Mushrooms 100g, trimmed and separated into strands
- Oyster Mushrooms 50g, trimmed and torn into bite-sized pieces
- Spicy Green Chili Pepper 1, seeded and thinly sliced
- Scallion 1 stalk, diagonally sliced
Seasoning Paste- Gochujang (Korean chili paste) 1 Tbsp
- Doenjang (Korean soybean paste) 1 Tbsp
- Fish Sauce (or Anchovy Extract) 1 tsp (can substitute with soy sauce or fish sauce)
- Gochugaru (Korean chili flakes) 1 tsp (adjust to your spice preference)
- Minced Garlic 15g (approx. 1 Tbsp)
- Ground Perilla Seeds 1 Tbsp (generous amount for a nutty aroma!)
- Gochujang (Korean chili paste) 1 Tbsp
- Doenjang (Korean soybean paste) 1 Tbsp
- Fish Sauce (or Anchovy Extract) 1 tsp (can substitute with soy sauce or fish sauce)
- Gochugaru (Korean chili flakes) 1 tsp (adjust to your spice preference)
- Minced Garlic 15g (approx. 1 Tbsp)
- Ground Perilla Seeds 1 Tbsp (generous amount for a nutty aroma!)
Cooking Instructions
Step 1
First, prepare the sundae. Most commercially available sundae is sold in 500g packs. Purchase one pack and slice it into bite-sized pieces, about 1 to 1.5 cm thick. This amount is usually sufficient for 3-4 servings.
Step 2
Let’s make the seasoning paste, which is simple yet crucial for flavor. In a bowl, combine the gochujang, doenjang, fish sauce, gochugaru, minced garlic, and the ground perilla seeds for that wonderful nutty fragrance. Mix well until smooth and no lumps remain. You can make this ahead of time to save cooking time.
Step 3
To achieve a deep and rich broth, we’ll prepare the liquid base. For this recipe, I used store-bought beef bone broth. Pour 800ml of beef bone broth and 600ml of water into a pot, bringing the total liquid to approximately 1.4 liters. (Note: You can adjust the water amount based on the concentration and saltiness of your chosen beef bone broth.) If you don’t have beef bone broth, you can also use anchovy-kelp broth or rice water for a delicious alternative.
Step 4
Once the broth begins to boil, add the sliced sundae and the prepared seasoning paste. Include the sliced spicy green chili pepper at this stage to add a kick of heat. Stir well to dissolve the seasoning paste as it simmers.
Step 5
As the soup returns to a boil, add the bean sprouts, king oyster mushrooms, and oyster mushrooms. It’s best to cook these vegetables briefly so they retain their crisp texture. Finally, add the diagonally sliced scallions and let it simmer for another moment. Taste the broth and the seasoning. If needed, add a tiny pinch of salt or soy sauce for adjustment. (Often, the natural saltiness from the sundae and seasoning paste is sufficient, so extra salt might not be necessary.)
Step 6
Lastly, generously stir in the ground perilla seeds for their nutty aroma and the fragrant julienned perilla leaves. Cook for just another moment after adding these ingredients, as overcooking can diminish their flavor and texture. Your delicious Sundae Hot Pot is now ready! You’ll be surprised at how simple it is to make. Enjoy this warm and comforting dish with a bowl of rice.
