Silken Tofu Stew (Sundubu Jjigae) with a Powerful Perilla Leaf Kick
Sundubu Jjigae: A Stronger Flavor Than Meat or Clams with a Perilla Leaf Boost
Try adding perilla leaves to your Sundubu Jjigae. This recipe elevates the classic Korean soft tofu stew with the fragrant aroma and unique taste of perilla leaves, offering a surprising yet delightful twist.
Ingredients- 1 package (approx. 350-400g) soft silken tofu
- 1 Tbsp finely minced green onion
- 1 Tbsp finely minced onion
- 1 Tbsp finely minced garlic
- 1 Tbsp rice bran oil or vegetable oil
- 2/3 Tbsp gochugaru (Korean chili flakes, adjust to taste)
- 1/2 Tbsp gochujang (Korean chili paste, for depth of flavor)
- A small piece of radish (about 1/4 cup), thinly sliced
- 1/2 zucchini, sliced into thin half-moons
- 2.5 cups (approx. 500ml) rice water or kelp stock
- 1/2 Tbsp salted crab roe sauce or soup soy sauce (guk-ganjang)
- 1 tsp salted shrimp (saeujeot, for umami)
- 1/2 chili pepper (optional, deseeded and thinly sliced)
- 5-7 fresh perilla leaves, thinly julienned
Cooking Instructions
Step 1
Heat the rice bran oil in a pot or wok over medium heat. Add the minced green onion, onion, and garlic, and sauté for about 30 seconds until fragrant, being careful not to burn them. Stir in the gochugaru and gochujang, and continue to stir-fry for another minute over low to medium heat, ensuring it doesn’t burn, to release the chili oil’s aroma.
Step 2
Add the thinly sliced radish and stir-fry together for about 2 minutes over medium heat. The radish will become slightly translucent as it absorbs the oil, contributing a refreshing sweetness to the stew.
Step 3
Once the radish starts to turn translucent, add the zucchini slices and sauté for another minute until they are slightly softened.
Step 4
Pour in the rice water or kelp stock and bring to a boil over high heat. Once boiling, reduce the heat to medium and simmer for about 3-4 minutes, allowing the radish and zucchini to become tender. This simmering step helps to deepen the flavors of the ingredients.
Step 5
Carefully break the silken tofu into large chunks using a spoon and add it to the pot. Try not to break the tofu too much. Let it simmer over high heat for 2-3 minutes until heated through.
Step 6
Season the stew with the salted crab roe sauce (or soup soy sauce) and salted shrimp. Salted shrimp adds a wonderful umami depth, so it’s highly recommended. Taste and add more salt if needed.
Step 7
Finally, add the julienned perilla leaves generously. The perilla leaves will add a fresh, fragrant complexity to the spicy stew, making it incredibly delicious. Simmer for just about 1 minute, or until the leaves are slightly wilted.
Step 8
Reduce the heat to low or turn it off, then gently crack an egg into the stew without breaking the yolk. Cook until the egg is set but the yolk remains runny, for a richer flavor. Serve immediately after the egg is cooked.
