Korean Perilla Seed and Potato Stew

Name: Korean Perilla Seed and Potato Stew
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Korean
Ingredients: Potato 300 g; Perilla seed powder 3 tbsp; Zucchini 100 g; Korean soup soy sauce 1.5 tbsp; Salt 0.5 tsp; Minced garlic 1 tbsp; Anchovy stock 700 ml; Green onion 1 stalk

Quick answer

Total time: 30 min
Level: Easy
Servings: 2 servings
Ingredients: 8

About this dish

Ground perilla seed and the starch from potatoes thicken this stew on their own, leaving a broth that coats a spoon with no extra thickener.

Dumping all the perilla powder at once is the usual mistake, since it clumps and scorches on the bottom. Stirring it in a little at a time avoids both.

Ingredients

servings

IngredientAmount

Korean soup soy sauce

Green onion1 stalk

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Instructions

6 steps

1

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.
2

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.
3

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.
4

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.
5

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.
6

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.