Korean Perilla Seed and Potato Stew
A comforting potato jjigae enriched with ground perilla seeds, which give the broth a nutty thickness reminiscent of a light porridge. Potatoes and zucchini simmer in anchovy stock until the potatoes begin to break down, naturally thickening the stew. Three tablespoons of perilla seed powder are stirred in to create the signature creamy, toasty flavor that defines this dish. Seasoned simply with soup soy sauce and garlic, it showcases how a few humble ingredients can produce a deeply satisfying meal.
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Instructions
- 1
Cut potato into medium pieces.
- 2
Bring anchovy stock to a boil; season with soup soy sauce and garlic.
- 3
Add potato and cook for 10 minutes.
- 4
Add zucchini and stir in perilla seed powder.
- 5
Simmer 5 more minutes; top with green onion and serve.
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