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Easy Korean Perilla Seed Potato Soup (Deulkkae Gamjatang)

Easy Korean Perilla Seed Potato Soup (Deulkkae Gamjatang) – Creamy & Comforting

👨‍🍳 Tysoon's Korean Kitchen / Authentic Korean Recipes Made Easy
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🇪🇸 Spanish Version:
Sopa Coreana de Patata con Semillas de Perilla (Deulkkae Gamjatang)
https://tysoonkorea.blogspot.com/2026/08/sopa-coreana-de-papa-con-semillas-de.html
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What Is This Korean Dish?

Korean Perilla Seed Potato Soup, or Deulkkae Gamjatang, is a warm and comforting Korean soup made with potatoes, oyster mushrooms, and nutty perilla seed powder. Unlike spicy Korean stews, this dish has a mild, creamy, and deeply savory flavor.

Perilla seed powder gives the broth its distinctive richness and slightly earthy, nutty taste, while the potatoes become soft and tender as they cook. Oyster mushrooms add a pleasant texture and absorb the flavorful broth beautifully. Green onions provide a fresh finish, and toasted sesame seeds add a final touch of nuttiness.

This simple Korean soup is especially satisfying when served hot with a bowl of steamed rice. With only a few ingredients and four straightforward cooking steps, it is an approachable way to experience the comforting flavors of Korean home cooking.



Why You'll Love This Recipe?

This recipe uses simple ingredients but produces a rich and satisfying broth. The combination of tender potatoes, oyster mushrooms, and perilla seed powder creates a comforting soup without requiring a complicated cooking process.

It is also easy to prepare in one pot, making it a practical choice for a quick Korean-style meal. The mild flavor makes it especially suitable for anyone who wants to explore Korean food beyond spicy dishes.


Ingredients

Main Ingredients

  • 1 potato (180g)
  • 200g oyster mushrooms
  • 5 stalks green onion/scallions (30g)
  • 600ml water

Seasonings

  • 2 tbsp (6 tsp) perilla seed powder
  • 1/2 tsp chicken bouillon powder
  • 1/2 tsp minced garlic
  • 1/2 tsp soup soy sauce (guk-ganjang)
  • 1/2 tsp toasted sesame seeds
How to Make It

Step 1

Peel the potato and slice it thickly into half-moon shapes. Finely chop the green onions. Trim the base of the oyster mushrooms and separate them into individual pieces.

Step 2

In a pot, combine 600ml water, 1/2 tsp chicken bouillon powder, and the sliced potatoes. Bring to a boil. When the potatoes are half-cooked, add the oyster mushrooms and continue to cook together.

Step 3

Once the potatoes are fully cooked and tender, add 1/2 tsp minced garlic, 1/2 tsp soup soy sauce, and 2 tbsp (6 tsp) perilla seed powder. Stir well to prevent lumps.

Step 4

Add the chopped green onions and let it simmer for another minute. Transfer to a serving bowl and garnish with toasted sesame seeds to finish.


▶️ Watch how to make this recipe step by step




Storage

Store the soup in an airtight container in the refrigerator.

For the best taste and texture, enjoy it within about 1 day. Reheat gently on the stove before serving.

Freezing is not recommended because it may change the texture of the potatoes and mushrooms.


Ingredient Substitutions for International Readers

Oyster Mushrooms:
You can substitute king oyster mushrooms for oyster mushrooms. Slice them into bite-sized pieces so they cook evenly and absorb the broth.

Perilla Seed Powder:
Perilla seed powder is an important ingredient in this recipe because it provides the soup's characteristic nutty flavor and creamy texture. For the most authentic result, look for Korean perilla seed powder at Korean or Asian supermarkets.

Soup Soy Sauce (Guk-ganjang):
If available, Korean soup soy sauce is recommended because of its distinctive salty and savory flavor. It can often be found at Korean grocery stores or Asian markets.


Frequently Asked Questions (FAQ)

Can I make this soup ahead of time?

Yes. You can make it ahead and refrigerate it. Reheat gently on the stove before serving. For the best texture and flavor, enjoy it within about one day.

Can I freeze this soup?

It's best enjoyed fresh. Freezing may change the texture of the potatoes and mushrooms.

How can I make the broth thicker and richer?

Stir in 1 tsp of glutinous rice flour dissolved in water for a thicker and richer broth.


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