Kim Dae-seok's Perilla Leaf Soondubu Jjim

• soondubu 1 pack
• perilla leaves 7 sheets
• green onions 3 strands
• onion 1/8 small (small amount)
• green chili peppers 1
• red chili peppers 1/2
• dried anchovies for broth half handful (pre-heated in microwave for 30 seconds to remove fishy odor)
• gochugaru 1 tablespoon
• sugar 1/2 tablespoon
• minced garlic 1/2 tablespoon
• soy sauce 4 tablespoons
• toasted sesame oil 1 tablespoon
• sesame seeds 1 tablespoon
• fresh water 3 tablespoons

Recipe 🍳

Cooking tips 💡

• Always heat dried anchovies alone in the microwave for 30 seconds before use to fully evaporate moisture and eliminate fishy odor—this step ensures a deeper, richer flavor in the final dish.
• The finished seasoning sauce can be used as a dipping sauce for rice, paired with grilled tofu, or added to dishes like abalone salad for instant flavor enhancement.
• Soondubu is very delicate and prone to breaking, so handle it carefully when assembling—gently fold the perilla leaves like wings to maintain shape without tearing.

Recommended for 🙋

• ⭐Those who want an easy yet impressive side dish without using a stove or gas range.
• ⭐People who enjoy the fresh aroma of perilla leaves combined with the soft, spongy texture of soondubu, enhanced by a rich, nutty flavor.
• ⭐Anyone looking to finish a tender tofu dish in under 10 minutes.