Korean Ssuk Deulkkae Jjigae (Mugwort Perilla Stew)
This seasonal stew highlights fresh mugwort simmered with perilla seed powder in a rice-rinse water base. The perilla powder gives the broth a creamy, nutty thickness, while the mugwort's slightly bitter herbaceous aroma floats through gently. Potato breaks down to add heartiness, and oyster mushrooms and firm tofu provide textural variety. Seasoned lightly with soup soy sauce, it is a springtime specialty that captures the taste of the season.
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Instructions
- 1
Trim tough mugwort stems, rinse in cold water, and drain well.
- 2
Cut potato into bite-size chunks and tear mushrooms into strips.
- 3
Add rice-rinse water to a pot and boil potatoes first for 8 minutes.
- 4
Add mushrooms, tofu, garlic, and soup soy sauce; simmer 5 more minutes.
- 5
Mix perilla powder with a little water first, then stir in smoothly.
- 6
Add mugwort at the end and cook only 2 minutes to keep its fragrance.
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