AI-generated imageMild Deulkkae Sundubu Jjigae with Shiitake (2 Servings)
Mild Korean soft-tofu stew with shiitake-kelp broth and finely ground perilla seeds, without chili.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Soak one dried shiitake and a 5 cm square of kelp in 240 mL water for 10 minutes.
- 02
Boil then simmer 5–7 minutes, remove kelp, slice the softened shiitake and return it to the broth.
- 03
Spoon in 310 g soft tofu with 1 tsp each garlic and soup soy sauce plus pepper. Cook 3–4 minutes after it returns to a boil.
- 04
Stir in 1½ tbsp ground perilla, simmer 1–2 more minutes and thin with a splash of water if needed.
- 05
Finish with 1 tsp perilla oil and 1 tbsp scallion, and serve hot.
Helpful source links
Before you cook
Cook tofu in the simmering broth. Refrigerate leftover stew within 2 hours; use within 3–4 days or freeze, and bring soup to a boil when reheating.
Allergens: 대두·간장 제품에 따라 밀 / soy and possible wheat in soy sauce / 大豆・しょうゆに小麦の可能性, 들깨 과민반응 주의 / perilla seed sensitivity / エゴマに過敏な方は注意
Image & source credits
AI-generated image.
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