Kim Dae-seok's Perilla Seed Kalguksu

• medium-sized anchovies 70g
• perilla seed 500g
• vegetable oil 2 tablespoons
• minced garlic 1 generous tablespoon
• water 1.5 cups (300ml)
• premium soy sauce 1/3 cup (70ml)
• anchovy sauce 1 tablespoon
• pickled ginger 1/3 tablespoon
• mirin 2 tablespoons
• raw sugar (or granulated sugar) 2 tablespoons
• joseong syrup 1 tablespoon
• sesame oil 1 tablespoon
• toasted sesame seeds a little

Recipe 🍳

Cooking tips 💡

• Do not add anchovies at the beginning, as they will easily break down and become soggy. Always simmer the perilla seed first, then add anchovies later to maintain shape and texture.
• Adding 1/3 tablespoon of pickled ginger enhances the flavor and completely masks the fishy aroma, giving it the refined taste typical of high-end restaurant dishes.
• For best color retention, sprinkle sesame seeds only after the dish has cooled completely—adding them while hot causes the perilla seed to darken and look less clean.

Recommended for 🙋

• ⭐Those seeking a hearty side dish that stays fresh and delicious for up to a week.
• ⭐Fans of perilla seed with deep, chewy texture from fully absorbed seasonings.
• ⭐Home cooks who want to make a savory-sweet anchovy stew without any fishy aftertaste.