Mushroom soup ( 버섯들깨탕: Beoseot-deulkkae-tang)

By | January 19, 2020


(fun instrumental music)
(knife chops in rhythm) – Hello, everybody. Today I’m going to show you a very delicious and healthy recipe. It’s called beoseot-deulkkae-tang, delicious Korean mushroom soup. Boeseot, mushrooms are boeseot. Deulkkae is perilla seeds. We are using perilla seeds powder. I’m going to show you these mushrooms. I chose one, two, three, four, five different kinds of mushroom. No matter what mushroom
is, one pound of mushroom You can choose just only
one kind of mushroom, any types of mushroom. Of course, it should be edible. (laughs) This is white beech mushrooms, and these are oyster mushrooms. Oyster mushrooms, and
this enoki mushrooms. This is white mushroom, and this mushroom is a
dried shiitake mushroom. I soaked this in cold
water for four hours, so it’s now flexible and soft. I bought these a couple of days ago. Color already changed like this. I will show you how to clean this. If this is all white,
you don’t have to peel, but I can peel this. You just grab this and peel this. Inside, the white part is exposed. I’m going to measure one pound. This is my scale. First, dried shiitake mushrooms. I got these three large ones. White beech mushrooms. Cut off the bottom part,
and just split like this. Let’s add more. White mushrooms, I’ll put them here. enoki mushrooms Cut this like this. This part is too brownish,
cut it off. I’ll use this amount, and oyster mushrooms When you buy these oyster mushrooms just split these. Sometimes this part is very
dirty, you can cut it off, but this one is very clean, and then you just put it here. One pound assorted mushrooms, and this is buchu, asian chives. I use this around two ounces, but if this is not available,
you can use green onions. Let’s wash. Wash buchu. Onion, and garlic. Slice. Shiitake mushrooms are very delicious. Also, shiitake mushrooms
make the broth very tasty. Slice thinly. Smells great! These enoki mushrooms,
white beech mushrooms, we don’t need to cut. This one, just pull it apart like this. When it’s cooked, it will be chewy. It’s like chicken breast. I pull it apart. (laughs) You see? Nice. Our mushroom is all well prepared. I’m going to use this onion. half of a larges sized onion onion here, and this buchu later. At the last minute, I’m
going to add this, beautiful. Cut it just around two inch long. Carrot, I’m just gonna use
just for color Just a little bit, slice thinly. Four cloves of garlic. As you see, I always
like to use fresh garlic. Fresh garlic, just while
I’m cooking, I always use. I mince my garlic. When I have visitors
or guests in my house, first thing I gotta do is to make rice, and what kind of soup is there, and also garlic. Lots of garlic I need
to grind at that time. I will use mortar and
pestle or my food processor, but just every day I make
some kind of soup or stew, like this, I need just only a
few cloves of garlic like this, I always use fresh garlic. Next, we need to make this soup tasty. Today I’m going to use beef. This is around half a pound. Cut this. You can see the grain, like a line. We always cut against the
grain to make it tender. It was just little frozen. After I buying this from my butcher store, I put this in the freezer. I’m going to stir fry my beef and garlic with a little bit of sesame oil. Sesame oil, about two teaspoons. Beef, and garlic. Stir this. You gotta cook a couple of minutes until the beef is no
longer pink, well cooked. Now, really nice nice looking, and then I’m going to add this water. Four cups of water. Onion, carrot, and all mushrooms too. Then cover this and boil. I just boiled 15 minutes
over medium-high heat. The house is really
full of good aroma now. Nice! I’m going to turn down
the heat to medium now because the beef should be
cooked at the lower heat. This is powdered perilla seeds, but if you can’t find this,
just use sesame seeds powder. I’m going to use half a cup. Half a cup. This perilla seeds powder make
this soup nutty and milky. Glutinous rice flour, sweet rice flour , I’ll use one tablespoon. Probably you guys are, “Why
glutinous rice flour?” Probably you have some questions. To make this soup a little
sticky, I use one tablespoon, half a cup of water, and mix well. easily you can mix it later. nice My soup is well done. I just cooked 15 minutes
over medium heat longer. I’m going to add some salty
stuff, fish sauce and salt. One tablespoon of fish sauce. Salt, one teaspoon. (slurps) Mm, delicious! Let’s add this deulkkae. Wow, nice isn’t it? Once I put this, it already turned milky. Just one more minute. Let’s turn up the heat. The last ingredient, buchu, chives. Wow this perilla seeds powder,
it makes it really smell good. Special smell, unique! Stir this a little bit, until this buchu is slightly cooked. Well done, so remove from the heat. I’m going to show you. Here you go~ Oh my, smells so good. I’m going to eat this just with my kimchi. My kimchi’s really
fermented, really tasty. Mm, yummy yummy kimchi! This, radish. (smacks tongue) Mm, delicious. (slurps) (blows and slurps) I will add my rice here. Mm. I love the brisket, well cooked. Chonggak kimchi, ponytail kimchi. (kimchi crunches) I don’t need anything else, just the kimchi and this soup and rice. Perfect, perfect meal. Enjoy my recipe, see you next time! Bye! (fun instrumental music)

57 thoughts on “Mushroom soup ( 버섯들깨탕: Beoseot-deulkkae-tang)

  1. kenneth duffield Post author

    Maangchi: I cook Korean style foods all the time, actually went to the market today and picked up a basket full of vegetable. Out of the way question, but what type of rice do you eat mainly. I have several types I eat, mainly Jasmine, short grain rice with a bit of black rice but you often have rice with what appears to be multi-grain either added or comes premixed, I have your cookbook and visit your website often. I greatly appreciate your knowledge, I just made 12 pounds of your Kimchi,eat it daily. God bless and Thank You for all of your wonderful videos.

    Reply
  2. Дарья Александровна Post author

    "Белые грибы" подозрительно похожи на обычные шампиньоны, которые продаются в супермаркете. А вот "шампиньоны" вообще не похожи ни на что, может, карликовые. Но это взгляд из России.
    А рецепт великолепный как всегда, как бы не назывались в итоге грибы.

    Reply
  3. niac 1234 Post author

    I love the tongue pop she does whenver she REALLY likes what she made. Like she likes everything she makes, but the tongue pop means that it's one of her favorites.

    Reply
  4. Sharaya Lee Post author

    Going to make this this weekend, it rainy in Seattle and perfect soup weather! Tip: when you’re looking for a variety of mushrooms it really pays to go to a Korean or Asian grocery store, they already have a variety of great produce and much more reasonable prices ❤️

    Reply
  5. Martin Stuart Post author

    Just want to pick you up and put you in my pocket…🤤 Are we allowed to say that today…😬

    Reply
  6. Rocel Anne Villanueva Post author

    What is the name ? Freska? The ingredient before the rice flour?? Can you tell me what is that ingredient?

    Reply
  7. Bee Lover Post author

    So perila is not sesame? wow I was wrong all this time?

    Reply
  8. Jolina Villaruel Post author

    I dont have any perilla or sesame seed or any seed. If i include it, will it change the taste of the soup. I just that i might make a mess and waste it

    Reply
  9. Bee Ojeiks Post author

    made this tonight for dinner with just one regular mushrooms, toasted the sesame seeds myself and blended them along with one talke soon of brown right. My Husband loved it.

    Reply
  10. Aastha meena Post author

    If we don't find sweet rice flour can we use corn starch flour ? And can we skip beef ?

    Reply
  11. Gulssana Fahrenheit Post author

    У американцев супы такие густые.

    Reply
  12. aly houston Post author

    I never knew you can peel a white mushroom cap…and I always wondered how Maangchi got her mushrooms so clean! I'm over her thinking : she must get her mushrooms from a quality store!

    Reply
  13. Maggie H Post author

    Mushroom soup is a favorite of mine and this recipe looks fantastic! I must try it!!! Thank you! So glad I discovered your channel!

    Reply
  14. Zdenka Fialova Post author

    Dear Maangchi, this soup is really delicious, and so far I have tried about 5 of your recipes, including japchae, spinach side dish and beef and tofu patties, all lovely and quite easy to prepare. Also you are so cute and sweet !!!

    Reply
  15. ياسر الساعدي Post author

    هم اكو شخص مثلي يحب يجرب الأكل ويتنقل في البلدان لكنه شخص مفلس 😢

    Reply
  16. Linda 204 Post author

    That is so beautiful I can taste and smell it thank you for sharing you are so kind

    Reply
  17. milagros barruga Post author

    Maam,Maangchi,the power you put to make the soup tasty,i want to know the name,so i will try to cook also your receipe,thankyou,from hongkong watching.

    Reply
  18. alli oh Post author

    I didnt have glutinous rice flour so i used potato scratch for thickness instead.

    i didnt have Buchu so i used cilantro instead
    (It was what i had in my fridge )

    And my husband is vegetarian so i had to use
    Plant- based ground meat

    Mangchi ~~~~~
    My husband and i looooooooved it so much
    We usually enjoy salty and extremely spicy
    Foods but this mushroom soup changed us !

    Thank you sooooo much Mangchi !!

    Reply
  19. İbrahim Kocaoglan Post author

    Ok koreans soup is good but asians dont know how to cook rice bap is tasteless

    Reply
  20. oscarfunafuna Post author

    Love all your awesome and amazing recipes. Love how you explain everything in detail. Keep them coming… 👍👍👍❤

    Reply
  21. Sejal Prajapati Post author

    당신은 매우 사랑스럽게 모든 것을 만들고, 나는 당신의 비디오를 연속으로보고 있습니다. 우리를 위해 계속 새로운 비디오를 만드십시오.

    Reply
  22. CaroLynn Post author

    Hello what can I substitute for glutinous rice flour?? I don’t have it locally🙁

    Reply
  23. Hi Chrissy Post author

    Love this food😍😍 Thank you for sharing your recipe!

    Reply
  24. There You Go Post author

    I love how you leave nothing to be guessed, very precise and neat in everything. I love you. I'm hitting the subscribe button right away.

    Reply
  25. Nlyana Irwan Post author

    mouth watering soup!!! Huaaaaaa.. Im at work and watching u.. Haha.. <3 you Maangchi!

    Reply
  26. Grace Kwiatkowski Post author

    후루룩 쩝쩝 꿀꺽 소리가 전말 직이네요 ㅋㅋ

    Reply
  27. Emma Vogel Post author

    Yummy 😋 do you have recipe for your kimchi it look 👀 so good i have to try this sometimes

    Reply
  28. Gracelyn Cayadi Post author

    I love your recipes more easier to follow than other videos

    Reply
  29. Deepika Rath Post author

    I want to visit Mangchi's house and stay there for ever till I get fat with all the food that she cooks and then think about shedding some weight but still can't coz I can't let go of the dishes that she makes.

    Reply

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