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Deulkkae Soondubu Jjigae (Soft Tofu Stew with Perilla Seeds)
Soft tofu stew made with perilla seeds and mushrooms. It's vegan!
Servings: 2
Author: Hyosun
  • 1 or 2 dried shiitake or other mushrooms 2 to 3 any fresh mushroom caps, sliced
  • 1 small piece dashima dried kelp - about 2 inch square
  • 1 package 11 ounces soondubu, 순두부 (extra soft/silken tofu)
  • 1 teaspoon minced garlic
  • 1 teaspoon soup soy sauce
  • pinch black pepper
  • 1 to 2 tablespoons finely ground perilla seeds 들깨가루 (or sesame seeds)
  • 1 teaspoon perilla oil 들기름 (or sesame oil)
  • 1 tablespoon finely chopped scallion
  1. Add the mushroom and dashima 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 dashima and mushroom. When cool enough to handle, cut the mushroom in half and thinly slice to add back to the pot.
    Sundubu jjigae with perilla seeds
  2. Add the soondubu, 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.
    Sundubu jjigae with perilla seeds