Autumn Yakseon Table: Bellflower–Perilla Porridge and Root Vegetable Hot Pot

Two autumn cooking ideas bring together roots, mushrooms and the nutty flavour of perilla. Choose the porridge when you want a soft rice dish; choose the hot pot when several people will share the table. The recipes show a culinary use of traditional ingredients without promising protection against seasonal infections.

Ingredient video accompanying this article.

Simple Practices for Warmth: Two Transitional Season Recipes

Knowing good ingredients is as important as completing sustainable cooking without hassle in daily life. Here are two simple and elegant recipes to add warmth to a tired day.

1. 'Bellflower and Perilla Porridge' to Gently Wrap the Morning

On chilly mornings, a warm and soft bowl of porridge comforts the body and sets a reassuring tone for the day.

Ingredients: 1 cup soaked rice, 50g prepared bellflower, 3 tbsp perilla powder, 1 tbsp perilla oil, 4 cups water or a suitable prepared broth, a pinch of salt.
Cooking Steps:

1. Chop the prepared bellflower into small pieces, lightly massage it in salt water, and drain.

2. Heat perilla oil in a pot and add the chopped bellflower and soaked rice, sautéing until the rice becomes translucent over medium heat.

3. Gradually add the prepared kelp broth while stirring over low heat until the rice is fully cooked.

4. Once the rice is soft, stir in the perilla powder for nutty flavor, season lightly with salt, and serve warm.

2. 'Root Vegetable and Mushroom Hot Pot' to Gather Warmth at Dinner

A hot pot enjoyed together as a family is a great menu for sharing a pot of vegetables at the table.

Ingredients: 100g lotus root, 3 shiitake mushrooms, 100g enoki mushrooms, 4 napa cabbage leaves, 100g radish, 1 green onion, 1.5 tbsp soy sauce, 5 cups water or a suitable prepared broth.
Cooking Steps:

1. Thinly slice the lotus root and radish, and prepare the mushrooms, cabbage, and green onion into bite-sized pieces.

2. Layer the radish and cabbage at the bottom of the hot pot, then arrange the lotus root and assorted mushrooms on top.

3. Pour in the broth and season with soy sauce, then simmer over medium heat.

4. Continue simmering until the root vegetables are tender and all mushrooms are thoroughly cooked. Follow packaged enoki cooking directions; do not add raw enoki as a finishing garnish.

Here a cup means approximately 240 mL. Add hot water as needed while the rice softens; texture is a better endpoint than a fixed clock time. Neither porridge nor hot pot is automatically suitable for a prescribed swallowing diet.

Storage and kitchen notes

Use a food thermometer: chicken and reheated leftovers should reach 74°C/165°F. Refrigerate perishable leftovers within two hours (one hour above 32°C/90°F). See FoodSafety.gov cooking temperatures and USDA leftover guidance.

Adjust the quantities to appetite and check all ingredient labels for allergens. These are cooking examples, not nutrient-tested medical meal plans. Record the amounts and texture you prefer so the next batch is easier to repeat.

Reviewed October 13, 2026 · YM-LAB Wellness Food.

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