Kim Dae-seok Chef's Perilla Seed Soondubu Jjigae

• soondubu 1 pack
• garlic 5 cloves
• onion 0.5
• green chili pepper 2
• zucchini 0.5
• green onion 0.5
• cooking oil 2 tablespoons
• gochugaru generously 2 tablespoons
• water 2 cups (400ml)
• soy sauce 1 tablespoon
• salt 0.25 tablespoon + 2 pinches
• perilla seed powder 1 tablespoon (measured and leveled)
• mussels 15
• meat dashi 0.25 tablespoon
• enoki mushroom a little
• black pepper a little

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.