Kim Dae-seok Chef's Perilla Seed Soondubu Jjigae
A soondubu jjigae with a rich, savory broth that's even more fragrant and deep than restaurant-style versions, enhanced by a spoonful of perilla seed powder added to the spicy gochujang oil base.
Ingredients needed 2 servings
Recipe
Cooking tips
- When frying gochugaru, the clay pot can easily overheat and burn—always reduce the heat to low and stir slowly to achieve a clean, smooth gochujang oil.
- Adding mussels too early causes them to become tough and shriveled; add them only after the zucchini has cooked slightly to preserve their tender, chewy texture.
- Pre-slicing soondubu and draining its brine before adding helps prevent the broth from becoming too thin and maintains the tofu’s shape during cooking.
- One tablespoon of perilla seed powder is the key ingredient—it softens the spiciness of the gochujang oil while adding deep umami and a rich, nutty aroma.
Recommended for
- Those who want to recreate the rich, hearty soondubu jjigae of a famous bap shop at home.
- People looking for a unique soup with a harmonious blend of perilla seed’s nuttiness and gochujang oil’s spiciness.
- Those seeking a classic recipe that perfectly balances the tender chew of mussels and the soft creaminess of soondubu.
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