Korean Lotus Root Perilla Seed Stew
Lotus root and oyster mushrooms are simmered in a thick perilla seed broth made with vegetable stock. The lotus root maintains its signature crisp, starchy bite, contrasting with the soft tofu and springy mushrooms. Four tablespoons of perilla seed powder create a naturally creamy, nutty broth, finished with a touch of sesame oil. Built entirely on vegetable stock without any meat or fish, this is a plant-based stew with substantial body and flavor.
Adjust Servings
Instructions
- 1
Slice lotus root thinly and soak in vinegar water for 5 minutes, then rinse.
- 2
Heat sesame oil and stir-fry onion and mushrooms for 3 minutes.
- 3
Add lotus root and stock, then boil for 10 minutes until tender.
- 4
Season with soup soy sauce and garlic, simmering 3 more minutes.
- 5
Stir in perilla powder, add tofu, and finish on low heat for 4 minutes.
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