Korean Eggplant, Perilla & Tofu Stew
Eggplant and firm tofu simmer together in a broth thickened and enriched by ground perilla seeds. The anchovy-kelp stock base is transformed by the perilla powder into something creamy and nutty, while the eggplant softens completely and soaks up the surrounding flavors. Korean chili flakes add a warm heat, and soup soy sauce provides the salt backbone. The contrast between the silky collapsed eggplant and the firm tofu cubes gives each bite textural interest.
Adjust Servings
Instructions
- 1
Quarter eggplants lengthwise and cut to 4 cm pieces; cut tofu into large cubes.
- 2
Sauté onion and garlic over medium heat for 1 minute to build aroma.
- 3
Add chili flakes, cook for 20 seconds, then pour in stock and bring to a boil.
- 4
Add eggplant first and simmer 6 minutes until tender, then season with soup soy sauce.
- 5
Add tofu, simmer 4 more minutes, then stir in perilla powder.
- 6
Finish with green onion for 1 minute and serve hot.
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