Dubu Kkaennip-guk (Tofu Perilla Leaf Soup)
Quick answer
Dubu-kkaennip-guk is a Korean tofu and perilla leaf soup in anchovy broth, finished with chiffonaded perilla leaves that release a bright, minty-herbal fragrance into the...
What makes this special
- Dubu-kkaennip guk finishes a clear anchovy and tofu broth with aromatic, minty perilla leaf chiffonade.
- Perilla leaf chiffonade added 30 seconds before serving keeps the herbal aroma vivid
- Spoon-portioned tofu chunks absorb the anchovy broth more deeply than knife-cut pieces
Key ingredients
Core cooking flow
- 1 Slice 120g zucchini into 0.5cm half-moons and cut 70g onion into thin strips.
- 2 Pour 1000ml anchovy broth into a pot and bring it to a boil over high heat.
- 3 Simmer the vegetables over medium heat for about 5 minutes.
Dubu-kkaennip-guk is a Korean tofu and perilla leaf soup in anchovy broth, finished with chiffonaded perilla leaves that release a bright, minty-herbal fragrance into the clear liquid. Zucchini and onion simmer first to build a vegetable-sweetened base, releasing their natural sugars into the anchovy stock. Large scoops of soft tofu - spooned rather than knife-cut, so the rough surfaces trap more broth - warm through over medium heat for five minutes. The perilla leaves must go in during the last thirty seconds before serving: any longer and they turn dark and lose the sharp aromatic freshness that defines the dish. Soup soy sauce and a light dusting of black pepper complete the seasoning, letting the clean anchovy umami and the herbal lift of the kkaennip share the stage without one overpowering the other. Cooking the zucchini fully soft is important - its gentle sweetness needs time to dissolve into the broth, and when the tofu and vegetables together hold the liquid, each spoonful carries varied texture.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Finish
Slice 120g zucchini into 0.5cm half-moons and cut 70g onion into thin strips.
Stack the 20g perilla leaves, roll them tightly, slice into 0.2cm ribbons, and keep them separate so they stay fresh until the finish.
- 2Control
Pour 1000ml anchovy broth into a pot and bring it to a boil over high heat.
Once it bubbles, lower to medium heat, add the onion and zucchini, and keep the simmer steady so the broth does not overflow.
- 3Control
Simmer the vegetables over medium heat for about 5 minutes.
The zucchini edges should look slightly translucent and the onion should soften, showing that their sweetness has started to season the clear broth.
- 4Season
Stir in 0.7 tablespoon minced garlic and 1 tablespoon soup soy sauce to season the broth first.
Scoop 300g soft tofu into large pieces with a spoon, adding them gently so they keep rough edges without breaking apart.
- 5Control
After adding the tofu, keep the soup at medium heat and simmer for 5 more minutes.
Do not stir hard; gently shake the pot so broth moves between the tofu pieces and warms them through.
- 6Season
Add the perilla ribbons and 0.2 teaspoon black pepper during the final 30 seconds.
Turn off the heat before the leaves darken, then taste and adjust with 0.3 teaspoon salt before serving hot.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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