Korean Burdock Perilla Seed Stew
Quick answer
Ueong-deulkkae-jjigae is a Korean stew built on burdock root, potatoes, and oyster mushrooms simmered in an anchovy-kelp broth and thickened with perilla seed powder.
What makes this special
- Ueong-deulkkae-jjigae presents firm, earthy burdock root slices and starchy potatoes in a velvety broth enriched with aromatic perilla seed powder at the very end.
- Burdock cut 3mm-thick diagonally and soaked in vinegar water before 15 minutes simmering
- Potatoes added only after burdock is half-cooked to preserve their floury texture
Key ingredients
Core cooking flow
- 1 Slice 220 g burdock root on a diagonal, following the grain, about 0.5 cm thick.
- 2 Cut 220 g potato into large 2 cm pieces so the edges do not become too thin.
- 3 Put 950 ml anchovy-kelp broth and the burdock in a pot and bring it to a boil over high heat.
Ueong-deulkkae-jjigae is a Korean stew built on burdock root, potatoes, and oyster mushrooms simmered in an anchovy-kelp broth and thickened with perilla seed powder. The burdock root holds a firm, earthy crunch through the cooking while the potatoes soften and begin to break at the edges, and the oyster mushrooms add a pulling, fibrous chew that makes the stew feel substantial without any meat. Anchovy-kelp broth forms a clean, savory base, and a generous measure of perilla seed powder stirred in at the end creates a creamy, nutty consistency that coats every piece of vegetable and makes each spoonful feel round and warming. Soaking the burdock in cold water before cooking draws out bitterness and prevents the cut surfaces from darkening, which keeps the broth clear. Adding the potatoes after the burdock has partly cooked prevents them from collapsing entirely. Perilla seed powder should go in just before the heat is turned off so the toasted, nutty fragrance stays sharp rather than cooking away.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
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.
- 2Heat
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.
- 3Control
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.
- 4Control
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.
- 5Control
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.
- 6Control
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.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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