Korean Turnip Perilla Seed Stew
This gentle stew simmers turnip with ground perilla seed in a kelp stock base. As the turnip cooks, it turns soft and releases a mild sweetness that the perilla powder wraps in a creamy, nutty layer. Oyster mushrooms add a chewy bite, and soft tofu brings protein to the bowl. Seasoned with soup soy sauce and a drizzle of sesame oil, it is a soothing stew with a clean, understated depth of flavor.
Adjust Servings
Instructions
- 1
Slice turnip into half-moons and tear oyster mushrooms by hand.
- 2
Heat sesame oil and sauté turnip with garlic for 2 minutes to draw sweetness.
- 3
Pour in kelp stock and boil about 8 minutes until turnip looks translucent.
- 4
Add mushrooms and tofu, season with soup soy sauce, and simmer 4 minutes.
- 5
Sift in perilla powder, stir smoothly, and gently simmer for 2 minutes.
- 6
Add green onion, bring to a quick boil, and serve.
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