Korean Perilla Leaf Soft Tofu Stew
Quick answer
- Total time
- 22 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Gochugaru and soup soy sauce are used lightly here, and twelve sliced perilla leaves go in right before the heat is cut, letting the herb come through ahead of the chili.
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For a richer broth, add a teaspoon of perilla seed powder.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
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