Dubu Kkaennip-guk (Tofu Perilla Leaf Soup)

Name: Dubu Kkaennip-guk (Tofu Perilla Leaf Soup)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Korean
Ingredients: soft tofu 300 g; perilla leaves 20 g; zucchini 120 g; onion 70 g; minced garlic 0.7 tbsp; soup soy sauce 1 tbsp; anchovy broth 1000 ml; salt 0.3 tsp; black pepper 0.2 tsp

Quick answer

Total time: 25 min
Level: Easy
Servings: 2 servings
Ingredients: 9

About this dish

Zucchini, onion and tofu simmer in anchovy broth, and the shredded perilla leaves get only the last thirty seconds.

Any longer and the leaves darken and their aroma goes dull. The tofu is scooped in with a spoon instead of cut, leaving rough surfaces for the broth to soak into.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

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.
2

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.
3

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.
4

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.
5

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.
6

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.

Official cooking and safety guidance

Public-agency cooking and food safety guidance that applies to this recipe.

Official cooking and safety guidance

Storage and reheating

Refrigerate leftovers in shallow containers within 2 hours and use them within 3 to 4 days. Reheat the center to 74°C.

Source: USDA Food Safety and Inspection Service. Leftovers and Food Safety

Sources checked 2026-08-03

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