Korean Turnip Perilla Seed Stew
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Turnip turns translucent as it cooks and gives the kelp stock a quiet sweetness.
Read more
There is no meat or anchovy; oyster mushrooms and tofu fill out the pot. Once the perilla seed powder is stirred in, it gets about two minutes over low heat.
Ingredients
Instructions
- 1
Peel 250 g of turnip and cut it into 1 cm half-moons.
Tear 120 g of oyster mushrooms along their grain, then cut 180 g of soft tofu into 2 cm pieces so they hold together in the stew.
- 2
Warm 1 teaspoon of sesame oil in a pot over medium heat.
Add the turnip and 1 teaspoon of minced garlic, then stir for about 2 minutes until the turnip edges begin to look slightly translucent.
- 3
Pour in 650 ml of kelp stock and bring it to a boil over high heat.
Once it boils, lower to medium and simmer for 8 minutes, until the turnip turns more translucent and softens.
- 4
Add the oyster mushrooms and tofu, then season with 1 tablespoon of soup soy sauce.
Stir gently so the tofu does not break, and simmer for 4 more minutes until the mushrooms soften.
- 5
Mix 3 tablespoons perilla powder with a little hot broth from the pot.
Return it to the pot and stir over low heat for only 2 minutes.
- 6
Keep the heat low so the broth does not become too thick.
Add 0.5 diagonally sliced green onion, return to a simmer, and serve immediately.
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Korean Perilla Braised Tofu
soft tofu, ground perilla seed
Korean Braised Tofu and Mushrooms
oyster mushrooms, soft tofu
Korean Clear Mushroom Tofu Soup
oyster mushrooms, soft tofu