Servings
Font
Back
Deulkkae Soondubu Jjigae (Soft Tofu Stew with Perilla Seeds)
4.5 from 27 votes

Deulkkae Soondubu Jjigae (Soft Tofu Stew with Perilla Seeds)

Soft tofu stew made with perilla seeds and mushrooms. It's vegan!

Servings: 2
Course: Main Course, Others

Ingredients

  • 1 dried shiitake mushrooms 2 to 3 any fresh mushroom caps, sliced, or other mushrooms
  • 1 Kelp dried kelp - about 2 inch square, dashima, small piece
  • 1 package 11 ounces soondubu, 순두부 (extra soft/silken tofu)
  • 1 teaspoon garlic minced
  • 1 teaspoon soy sauce soup type
  • pinch black pepper
  • 1 to 2 tablespoons perilla seeds 들깨가루 (or sesame seeds, finely ground
  • 1 teaspoon perilla oil 들기름 (or sesame oil)
  • 1 tablespoon scallions finely chopped

Instructions

    Cup of Yum
  1. Add the mushroom and dasima to a small pot with 1 cup of water. Let it sit for about 10 minutes if your dried mushroom is thick, or you can break it up to help rehydrate faster. Bring the pot to a boil, and reduce the heat to medium. Boil for 5 to 7 minutes. Remove the dasima and mushroom. When cool enough to handle, cut the mushroom in half and thinly slice to add back to the pot.
  2. Add the sundubu, garlic, soup soy sauce, and pepper to the pot. Bring it to a boil over medium heat, and cook for 3 to 4 minutes. Stir in the perilla seeds, and boil for another minute or two. Drizzle the perilla (or sesame) oil over the stew. Add the chopped scallion right before turning the heat off.