Korean Eggplant, Perilla & Tofu Stew
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
There is no meat, just eggplant, tofu and perilla seed powder, but the broth is anchovy-kelp stock; for a vegetarian pot, change the stock first.
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The eggplant simmers for about six minutes until soft enough to collapse, while the tofu, cut small at 1.5 cm, stays firm.
Ingredients
Instructions
- 1
Quarter 2 eggplants lengthwise and cut into 4 cm pieces.
Dice 220g of firm tofu into small 1.5 cm cubes to increase the surface area for maximum absorption of the savory perilla broth.
- 2
Put the sliced half onion and 1 teaspoon minced garlic in the pot with a little anchovy stock and cook over medium heat for 1 minute. Add the next seasoning when the onion turns translucent and the garlic is aromatic.
- 3
Add 1 tablespoon gochugaru and stir quickly so it does not scorch, then pour in the remaining anchovy stock.
Heat over high heat until the broth boils.
- 4
Add the eggplant pieces first and simmer over medium heat for 6 minutes until the texture collapses and softens.
Once the eggplant becomes tender, season the broth with 1 tablespoon of soup soy sauce.
- 5
Incorporate the tofu cubes and simmer for 4 more minutes so they absorb the savory flavors.
Stir in 2.5 tablespoons of ground perilla seeds, ensuring they dissolve evenly until the broth becomes thick and nutty.
- 6
Add 1 sliced green onion and simmer for 1 final minute to infuse its fresh scent.
Serve the stew immediately while hot, highlighting the contrast between the melting eggplant and the firmer cubes of tofu.
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