Korean Burdock Perilla Seed Stew
A hearty stew built on burdock root, potatoes, and oyster mushrooms in a perilla seed broth. The burdock root retains a firm, earthy crunch while the potatoes soften and break down slightly to thicken the stew. Anchovy-kelp broth provides the savory base, and generous perilla seed powder creates a creamy, nutty consistency throughout. This meat-free stew is substantial enough to serve as a satisfying main dish.
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Instructions
- 1
Slice burdock diagonally, soak in vinegar water for 5 minutes, then rinse.
- 2
Cut potato into large chunks and tear mushrooms into even pieces.
- 3
Simmer broth with potato and burdock for 15 minutes over medium heat.
- 4
Add mushrooms, garlic, and soup soy sauce; cook 7 more minutes.
- 5
Whisk in perilla powder gradually and simmer 5 minutes, stirring for thickness.
- 6
Add chopped green onion, cook 1 minute, and turn off heat.
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