Korean Ssuk Deulkkae Jjigae (Mugwort Perilla Stew)

Quick answer

Total time: 35 min
Level: Medium
Servings: 2 servings
Ingredients: 8

About this dish

This seasonal Korean stew combines fresh mugwort and perilla seed powder in a base of rice-rinse water.

The preparation begins by boiling cubed potatoes in the rice water to create a hearty foundation. Oyster mushrooms and firm tofu are added next, seasoned with soup soy sauce and minced garlic. To achieve a smooth consistency, the perilla seed powder is mixed with a small amount of water to form a slurry before it is stirred into the hot broth. The fresh mugwort, with its tough stems removed, is added during the final two minutes of cooking. This brief exposure to heat preserves both its green color and its aromatic, slightly bitter herbal notes. Simmering on medium-low heat at the very end ensures the delicate mugwort fragrance is not lost, resulting in a comforting dish where the nutty perilla broth balances the earthy herbs.

Ingredients

servings

IngredientAmountUnit

fresh mugwort70 gg

perilla seed powder3 tbsptbsp

potato150 gg

oyster mushrooms80 gg

firm tofu150 gg

soup soy sauce1 tbsptbsp

minced garlic1 tsptsp

rice-rinse water700 mlml

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Step

Pull off the tough stems from 70g of mugwort by hand, rinse in cold water 2 to 3 times to remove soil and debris, then drain in a colander.
2

Prep

Cut 150g of potato into large 2cm cubes and tear 80g of oyster mushrooms along the grain to a consistent thickness.
3

Control

Pour 700ml of rice washing water into a pot, add the potato first, and bring to a boil over high heat, then reduce to medium and simmer for 8 minutes. The potato should be halfway cooked before adding the next ingredients.
4

Control

Add mushrooms, 150g of tofu, 1 teaspoon of minced garlic, and 1 tablespoon of soup soy sauce and simmer for 5 more minutes.
5

Prep

Mix 3 tablespoons perilla powder with a little hot broth from the pot until smooth, then return it to the pot and stir well.
6

Finish

Add the mugwort and cook for only 2 minutes, then turn off the heat while the aroma is still vivid.

Mugwort must go in last to preserve its green color and fragrance.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Bitter mugwort meets nutty perilla powder in this seasonal ssuk deulkkae jjigae recipe.
Finish cue: Add the mugwort and cook for only 2 minutes, then turn off the heat while the aroma is still vivid.
Avoid this: Pull off the tough stems from 70g of mugwort by hand, rinse in cold water 2 to 3 times to remove soil and debris, then drain in a colander.