Korean Perilla Leaf Soft Tofu Stew
Quick answer
Kkaennip sundubu jjigae is a mild, gently seasoned stew of soft tofu and perilla leaves simmered in a light anchovy broth.
What makes this special
- Kkaennip sundubu jjigae releases herbal oils into silky soft tofu for a gentle, aromatic pot.
- Whole perilla stems release herbal oils into the broth as it simmers
- Soft tofu added in large chunks melts gently on the spoon
Key ingredients
Core cooking flow
- 1 Rinse 12 perilla leaves, shake off excess water, and cut them into 1cm strips.
- 2 Put 1 tsp sesame oil and 1 tbsp gochugaru in a pot over low heat.
- 3 Pour in 500ml anchovy stock and add the sliced onion.
Kkaennip sundubu jjigae is a mild, gently seasoned stew of soft tofu and perilla leaves simmered in a light anchovy broth. The 350g of sundubu goes in as large, rustic pieces that hold their shape while cooking, then collapse into silky, cloud-like curds on the spoon. Twelve perilla leaves added stem-on release their aromatic oils gradually as the broth comes to a boil, giving the stew a distinctly herbal, faintly anise-like character that sets it apart from standard sundubu variations. Gochugaru and soup soy sauce provide just enough background seasoning to keep the perilla fragrance forward rather than overwhelmed by heat, and a drizzle of sesame oil at the finish adds a nutty warmth. Low in spice and gentle on the stomach, this is a practical choice on days when a soothing, unfussy bowl is what is needed.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Rinse 12 perilla leaves, shake off excess water, and cut them into 1cm strips.
Slice 70g onion and 35g green onion about 0.5cm thick so they soften quickly without disappearing into the stew.
- 2Control
Put 1 tsp sesame oil and 1 tbsp gochugaru in a pot over low heat.
Stir constantly for about 20 seconds, only until the oil turns red, because scorched chili flakes will taste bitter.
- 3Control
Pour in 500ml anchovy stock and add the sliced onion.
Raise the heat to medium-high, then simmer for about 4 minutes once bubbling starts, until the onion looks translucent and sweetens the broth.
- 4Season
Scoop 350g soft tofu into the pot in large pieces with a spoon, then add 1 tbsp soup soy sauce.
Stir only around the edges so the tofu stays in soft, generous curds.
- 5Control
Lower the heat to medium and simmer for about 2 minutes more.
When the broth bubbles again and the tofu is heated through, taste the liquid and check only whether it needs a little more salinity.
- 6Finish
Add the sliced perilla leaves and green onion at the end, then simmer only 1 1/2 to 2 minutes.
Turn off the heat as soon as the herbal aroma rises, and serve the stew hot.
After the steps
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Continue with shared ingredients, meal pairings, or a similar method.
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