Korean Ssuk Deulkkae Jjigae (Mugwort Perilla Stew)

Name: Korean Ssuk Deulkkae Jjigae (Mugwort Perilla Stew)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: Korean
Ingredients: fresh mugwort 70 g; perilla seed powder 3 tbsp; potato 150 g; oyster mushrooms 80 g; firm tofu 150 g; soup soy sauce 1 tbsp; minced garlic 1 tsp; rice-rinse water 700 ml

Quick answer

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

About this dish

The grassy bitterness of spring mugwort (ssuk) sits on top of a nutty perilla seed broth made with rice-rinse water.

Tough stems are pulled off and mostly the leaves are used, cooked for just the final 2 minutes to keep their green color and scent.

Ingredients

servings

IngredientAmount

As an Amazon Associate, we may earn from qualifying purchases.

Instructions

6 steps

1

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

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

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

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

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

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.