Korean Perilla Radish Greens Shrimp Stew
Radish greens and medium shrimp come together in this stew with a rich, nutty broth thickened by four tablespoons of perilla seed powder. The radish greens provide a hearty, slightly fibrous chew that absorbs the savory broth well. Doenjang and soup soy sauce season the anchovy-kelp stock base, while the shrimp release their own briny sweetness as they cook. The result is a deeply flavored, rustic stew that balances the earthiness of perilla with the ocean freshness of shrimp.
Adjust Servings
Instructions
- 1
Cut radish greens into 4 cm pieces and peel/clean shrimp.
- 2
Dissolve doenjang in stock and bring to a boil.
- 3
Add onion and radish greens; boil 10 minutes until tender.
- 4
Add shrimp, garlic, and soup soy sauce; simmer 5 minutes on medium.
- 5
Stir in perilla powder evenly and cook 3 more minutes.
- 6
Add green onion, bring to a final quick boil, then turn off heat.
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