1 to 2tablespoonsfinely ground perilla seeds들깨가루 (or sesame seeds)
1teaspoonperilla oil들기름 (or sesame oil)
1tablespoonfinely chopped scallion
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.
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.