Korean Perilla Leaf Soft Tofu Stew
Kkaennip sundubu jjigae is a gentle stew of silky soft tofu and perilla leaves in a light anchovy broth. The 350g of sundubu breaks apart into cloud-like curds as it simmers, creating a creamy texture throughout. Twelve perilla leaves release their aromatic oils into the broth, giving it a subtle herbal character distinct from typical sundubu variations. Seasoned mildly with gochugaru, soup soy sauce, and a finish of sesame oil, this is a soothing option for those who prefer less heat.
Adjust Servings
Instructions
- 1
Slice perilla leaves, onion, and scallion thinly.
- 2
Warm sesame oil and chili flakes over low heat for 20 seconds.
- 3
Add anchovy stock and onion, then simmer 4 minutes.
- 4
Add soft tofu in large chunks and season with soup soy sauce.
- 5
Add perilla leaves and scallion, then simmer 2 minutes to keep aroma fresh.
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