Korean Perilla Seed and Potato Stew
Quick answer
Deulkkae gamja jjigae is a potato stew enriched with ground perilla seeds, which give the broth a distinctly nutty thickness reminiscent of a light porridge.
What makes this special
- Ground perilla powder thickens the broth in this nutty deulkkae gamja jjigae.
- Three tablespoons of perilla powder dissolved at the end transform the broth into a nutty, thick soup
- Potato starch naturally dissolves into the broth creating thickness without separate steps
Key ingredients
Core cooking flow
- 1 Peel 300 g of potatoes and cut them into 1.5 cm half-moons.
- 2 Slice 100 g of zucchini about 0.5 cm thick, and cut one green onion on the diagonal.
- 3 Pour 700 ml of anchovy stock into a pot and bring it to a steady boil over high heat.
Deulkkae gamja jjigae is a potato stew enriched with ground perilla seeds, which give the broth a distinctly nutty thickness reminiscent of a light porridge. Potato wedges and sliced zucchini simmer in anchovy stock until the potatoes begin to soften and partially break down, naturally thickening the liquid. A generous amount of perilla seed powder stirred in near the end creates the signature creamy, toasty quality that defines this dish. Seasoned simply with soup soy sauce and garlic, it demonstrates how a short list of humble pantry ingredients can produce a deeply satisfying, filling bowl without any meat.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Peel 300 g of potatoes and cut them into 1.5 cm half-moons.
Rinse briefly in cold water, then drain in a sieve so the surface starch does not make the broth cloudy too early.
- 2Prep
Slice 100 g of zucchini about 0.5 cm thick, and cut one green onion on the diagonal.
Keep the perilla seed powder ready so it can be stirred in quickly without forming dry clumps.
- 3Control
Pour 700 ml of anchovy stock into a pot and bring it to a steady boil over high heat.
Once it bubbles strongly, add 1.5 tablespoons of soup soy sauce and 1 tablespoon of minced garlic.
- 4Control
Add the potatoes, then lower the heat to medium and simmer for about 10 minutes.
They are ready for the next step when the edges look slightly translucent and a chopstick slides in easily.
- 5Control
Add the zucchini and simmer for 2 minutes, then stir in the 3 tablespoons of perilla seed powder in portions.
Stir slowly across the bottom so it thickens evenly without sticking.
- 6Finish
Season with 0.5 teaspoon of salt and simmer for 3 more minutes to settle the flavor.
Add the green onion, turn off the heat when it just wilts, and serve the stew hot.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
Recipes That Go Well With This
More Stews →Based on shared ingredients and meal pairing
Korean Burdock Perilla Seed Stew
Ueong-deulkkae-jjigae is a Korean stew built on burdock root, potatoes, and oyster mushrooms simmered in an anchovy-kelp broth and thickened with perilla seed powder. The burdock root holds a firm, earthy crunch through the cooking while the potatoes soften and begin to break at the edges, and the oyster mushrooms add a pulling, fibrous chew that makes the stew feel substantial without any meat. Anchovy-kelp broth forms a clean, savory base, and a generous measure of perilla seed powder stirred in at the end creates a creamy, nutty consistency that coats every piece of vegetable and makes each spoonful feel round and warming. Soaking the burdock in cold water before cooking draws out bitterness and prevents the cut surfaces from darkening, which keeps the broth clear. Adding the potatoes after the burdock has partly cooked prevents them from collapsing entirely. Perilla seed powder should go in just before the heat is turned off so the toasted, nutty fragrance stays sharp rather than cooking away.
Korean Potato Perilla Seed Soup
Gamja-deulkkae-guk is a Korean home soup of potatoes and ground perilla seed simmered in anchovy stock. The potatoes go in first and cook until they begin to fall apart, releasing their starch into the liquid and giving the broth a natural, gentle thickness. Ground perilla seed is stirred in toward the end of cooking, turning the clear stock opaque and white and filling the pot with a toasty, earthy fragrance that is distinctive to perilla. The flavor sits in its own space: it has none of the fermented depth of doenjang soup and none of the oceanic quality of miyeok-guk, but the perilla leaves a long, nutty finish that builds with each spoonful rather than fading immediately. Soup soy sauce brings the seasoning together, and onion and green onion laid in at the start provide a background sweetness that keeps the broth from tasting flat. The texture is thick and warming without being heavy or greasy. This is a soup that rarely appears on restaurant menus but comes up frequently on home dinner tables during the cold months, the kind of everyday dish that fits naturally into a simple meal.
Korean Vegetable Fried Rice
Carrots, onions, zucchini, and bell peppers are finely diced and tossed with rice in a hot wok, moving fast enough that each grain separates and picks up a light char. The vegetables release just enough moisture to keep the rice from drying out while the high heat ensures the grains stay individually distinct. Soy sauce and sesame oil provide a clean, nutty seasoning that lets the vegetable flavors come through. Topping with a fried egg or a shower of crushed nori turns this simple fried rice into a satisfying meal.
Korean Ssuk Deulkkae Jjigae (Mugwort Perilla Stew)
This seasonal Korean stew combines fresh mugwort and perilla seed powder in a base of rice-rinse water. The preparation begins by boiling cubed potatoes in the rice water to create a hearty foundation. Oyster mushrooms and firm tofu are added next, seasoned with soup soy sauce and minced garlic. To achieve a smooth consistency, the perilla seed powder is mixed with a small amount of water to form a slurry before it is stirred into the hot broth. The fresh mugwort, with its tough stems removed, is added during the final two minutes of cooking. This brief exposure to heat preserves both its green color and its aromatic, slightly bitter herbal notes. Simmering on medium-low heat at the very end ensures the delicate mugwort fragrance is not lost, resulting in a comforting dish where the nutty perilla broth balances the earthy herbs.
Serve with this
Shredded Chili Pickle
Shredded chili pickle is a spicy and sour side dish that pairs exceptionally well with grilled meat dishes. This recipe combines hot Cheongyang chilies and mild, crunchy cucumber peppers to balance the heat level and texture. The chilies are washed, dried, and cleaned of their seeds to eliminate any bitter taste. Slicing them into thin strips of two to three millimeters ensures that the brine penetrates quickly and evenly. The pickle liquid is made by boiling equal parts of soy sauce, vinegar, sugar, and water. Once boiled, the brine is cooled for ten to fifteen minutes to release the steam before being poured over the shredded chilies in an airtight container. The mixture is left at room temperature for four to six hours to cool, then sealed and kept in the refrigerator to be served from the next day.
Korean Sweet Potato Stem Kimchi
Goguma julgi kimchi is made from sweet potato stems, prepared by carefully peeling their tough, stringy outer skin to expose the elastic inner fiber, blanching briefly, then seasoning with gochugaru, anchovy fish sauce, minced garlic, and glutinous rice paste before being left to ferment. Once stripped of the outer skin, the stems retain only their springy, chewy core, which gives every bite a bouncy, almost springy resistance that sets this kimchi apart from leafy varieties. As the fermentation progresses, the seasoning works its way deep into the fibrous channels of each stem, building a well-balanced spicy-salty flavor throughout. Scallions bring a fresh herbal note, and onion rounds the sharp edges of the chili seasoning with natural sweetness. The peeling is time-consuming, but the distinctive texture rewards the effort. Made in peak summer when sweet potato stems are freshest, this kimchi is considered a seasonal treat.
Korean Dried Radish Greens Pancake
Boiled dried radish greens are combined with doenjang and pan-fried into a dense, rustic jeon with deep fermented character. The fibrous texture of the radish greens gives the pancake a satisfying chew, and the soybean paste saturates the batter so thoroughly that no dipping sauce is necessary. Buckwheat flour adds an earthy coarseness that suits the greens well. Cheongyang chili provides a spicy accent throughout. Minced garlic benefits from a brief saute in oil before being mixed into the batter-the raw edge cooks off and the garlic's savory depth integrates fully into the finished pancake. Cooking over low heat lets the inside set without burning the outside, producing a crisp surface and a tender, flavorful center.
Similar recipes
Korean Potato Stew (Pork & Potato Spicy Gochujang Pot)
Gamja-jjigae is a straightforward Korean stew of potatoes and pork seasoned with gochujang and gochugaru. The potatoes are added in large pieces and cooked until completely soft, releasing starch into the broth as they break down and giving the liquid a naturally thick, hearty consistency without any thickening agent. Pork provides a mild, clean meatiness that anchors the stew without overwhelming it, while the gochujang contributes a fermented depth and slight sweetness and the gochugaru adds a sharper, drier heat. The seasoning builds gradually as the ingredients cook together, and by the time the potatoes are done the broth has absorbed the flavors from both the meat and the chili paste. With a short ingredient list and no complex steps, this is a reliable home-style stew that comes together quickly.
Korean Eggplant, Perilla & Tofu Stew
Gaji deulkkae dubu jjigae is a Korean stew of eggplant and tofu simmered in a broth thickened with ground perilla seeds. Ground perilla stirred into anchovy-kelp stock creates a creamy, nutty liquid as heat activates the oils in the seeds. Eggplant cooks slowly in this broth, breaking down until completely soft and absorbing the surrounding perilla flavor. Dicing the tofu into small cubes increases its surface area and allows the broth to penetrate from more angles. Gochugaru adds a layered warmth to the richness of the perilla, and soup soy sauce provides the salt structure. The textural contrast between the silky, yielding eggplant and the firmer tofu gives the stew a variety that makes each spoonful interesting. Even without meat, the fatty acids in perilla provide enough body and satiety to make this a substantial main-course stew, particularly well suited to vegetarian cooking.
Korean Braised Dried Pollock and Potatoes
Hwangtae gamja jorim is a Korean braised dish of dried pollock strips and potato in a soy sauce seasoning with gochugaru and oligosaccharide syrup. The potatoes are cooked first until partially tender, then briefly soaked pollock strips and sliced onion are added to braise together in the same pan. The pollock absorbs the seasoned braising liquid and turns pleasantly chewy while the potato softens into a floury, starchy texture. Oligosaccharide syrup rounds out the saltiness of the soy sauce with a gentle sweetness, and sesame oil added off the heat finishes everything with a nutty fragrance. Keeping the pollock soak time short is the single most important step for preserving its characteristic texture, and the dish holds well overnight so it works as a packed lunchbox side.