Fragrant Perilla Leaf Potato Doenjang Jjigae
The Essence of Home Cooking! A Recipe for a Flavorful Potato Doenjang Jjigae with Perilla Leaves, Reminiscent of Busan’s Old Tastes
A summer delicacy, this Doenjang Jjigae (Korean soybean paste stew) simmered with perilla leaves is an absolute rice thief! The unique, fragrant aroma of perilla leaves stimulates the appetite, and when mixed with well-cooked potatoes, it offers a magical taste that makes you forget the heat. Try making it with fresh ingredients, ideally picked from your garden.
Ingredients- 2 medium potatoes
- 1/2 onion
- 3 shiitake mushrooms
- 1 handful perilla leaves (about 30g)
- 2 Korean chili peppers (cheongyang peppers)
- 3 Tbsp Doenjang (Korean soybean paste)
- 1 Tbsp Gochugaru (red pepper flakes)
- 1 Tbsp minced garlic
- 3.5 cups anchovy-kelp broth (about 700ml)
Cooking Instructions
Step 1
Wash the 2 potatoes, peel them, and cut them into bite-sized cubes (about 2cm). Cutting them too small can cause them to break apart during cooking, so aim for a moderate size.
Step 2
Peel the 1/2 onion and chop it into square pieces, similar in size to the potatoes. The onion’s sweetness will dissolve beautifully into the broth.
Step 3
Prepare the star ingredient for fragrance: the perilla leaves. If freshly picked, gently shake them in running water to wash away any dirt or debris. They look similar to perilla leaves (kkaennip), but the perilla leaf’s uniquely pungent and deep aroma will elevate the dish’s flavor profile. Prepare about a generous handful. Finely chop 2 Korean chili peppers (cheongyang peppers) to add a touch of spiciness, and coarsely chop the washed perilla leaves into manageable pieces (about 2-3cm).
Step 4
In a deep pot, add the prepared potatoes and onions first. Then, add 1 Tbsp of minced garlic. These ingredients will meld with the broth to create a deep, savory base.
Step 5
Wash the 3 small shiitake mushrooms, remove the stems, and slice them thinly to add more umami. Now, add 3 Tbsp of doenjang and 1 Tbsp of gochugaru. Pour in the 3.5 cups (approx. 700ml) of prepared anchovy-kelp broth. Ensure all ingredients are submerged in the broth. Place the pot over high heat and bring it to a boil.
Step 6
Once the stew reaches a rolling boil over high heat, reduce the flame to medium-low. Simmering gently like this allows the potatoes to cook until tender without falling apart, while the soybean paste’s savory flavor infuses thoroughly into the broth. Skim off any foam that rises to the surface during cooking for a clearer, cleaner soup. Continue to simmer until the potatoes are easily pierced with a chopstick.
Step 7
Once the potatoes are tender, add the chopped Korean chili peppers and the coarsely chopped perilla leaves. Simmer for another minute or two. Perilla leaves can lose their aroma if cooked for too long, so a short simmer will capture their delightful fragrance best. Taste the stew and add more doenjang if needed, or adjust with salt to your preference. Your delicious Perilla Leaf Potato Doenjang Jjigae is now ready!
