Korean Burdock Perilla Seed Stew
Quick answer
- Total time
- 48 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 10
About this dish
Burdock, which stays firm, and potato, which crumbles at the edges, share the pot, but the potato goes in only after the burdock has had seven minutes on its own.
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Added together, the potatoes would be mush by the time the burdock softened. Oyster mushrooms join them and there is no meat; the broth is anchovy-kelp stock with perilla seed powder stirred in.
Ingredients
Instructions
- 1
Slice 220 g burdock root on a diagonal, following the grain, about 0.5 cm thick.
Soak it in 500 ml water mixed with 1 tablespoon vinegar for 5 minutes, then rinse and drain well.
- 2
Cut 220 g potato into large 2 cm pieces so the edges do not become too thin.
Tear 120 g oyster mushrooms by hand along the fibers, keeping the pieces similar in thickness for even cooking.
- 3
Put 950 ml anchovy-kelp broth and the burdock in a pot and bring it to a boil over high heat.
Once bubbling, lower to medium heat and cook for about 7 minutes to start softening the burdock.
- 4
Add the potato and continue simmering over medium heat for about 8 minutes.
The base is ready when the potato edges begin to loosen slightly and the burdock is partly tender but still firm.
- 5
Add the oyster mushrooms, 1 tablespoon minced garlic, and 1.5 tablespoons soup soy sauce.
Simmer over medium-low heat for about 7 minutes, until the mushrooms shrink slightly and season the broth.
- 6
Loosen 4 tablespoons perilla seed powder with a little hot broth, then stir it into the pot over low heat so it does not clump.
Add 1 sliced green onion, cook 1 minute, and turn off the heat.
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