Perilla Seed and Fermented Shrimp Stew (Deulkkae Saeu-jeot Jjigae)
A Hearty Stew Made with Leftover Ingredients from Your Fridge!
I initially started this recipe to use up some chili oil, but as I gathered the ingredients for the stew, I realized I was using up all the leftover vegetables in my fridge! Not only did I end up with a delicious stew, but I also managed to clear out my refrigerator. This stew is incredibly satisfying, with the savory depth of fermented shrimp and the nutty richness of perilla seeds, perfect for a hearty meal.
Ingredients- 3 cups Anchovy-Kelp Broth (Dashima water)
- 1/2 block Tofu
- 1/3 Korean Zucchini (Aehobak)
- 1/4 Onion
- 1 handful King Oyster Mushrooms (or other mushrooms)
- 1/2 Tbsp Fermented Shrimp (Saeu-jeot)
- 1 tsp Minced Garlic
- 1-2 Tbsp Chili Oil (or cooking oil + sesame oil)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Ground Perilla Seeds (Deulkkae-garu)
- A little Green Onion
Cooking Instructions
Step 1
Start by preparing a pot with some depth. Add 1-2 tablespoons of chili oil to the pot. Then, add the chopped onion, minced garlic, Korean zucchini, and fermented shrimp. Sauté these ingredients over medium-low heat until the vegetables become translucent and release a sweet aroma. Sautéing the fermented shrimp with the vegetables will enhance their savory flavor.
Step 2
Chili oil alone might not provide enough color for the stew. When you add the king oyster mushrooms, also add 1 tablespoon of gochugaru (Korean chili flakes) and sauté them together. Continue to sauté for about 1 minute until the mushrooms soften and are well combined with the other vegetables. This step will add a deeper, richer flavor to the stew.
Step 3
Once the ingredients are well sautéed, pour in 3 cups of anchovy-kelp broth (or your preferred dashi broth). Bring the stew to a rolling boil over high heat, then reduce the heat to medium. Let it simmer for about 5 minutes to allow the flavors of the ingredients to meld beautifully with the broth.
Step 4
Gently add the tofu, cut into bite-sized cubes, to the stew. Once the stew returns to a simmer, reduce the heat to medium-low. Stir gently to prevent the tofu from breaking apart, and let it simmer for another few minutes until the tofu is heated through and the flavors have combined. This should take about 3-4 minutes.
Step 5
This is the final step! Generously add the chopped green onion to the pot. Sprinkle 1 tablespoon of ground perilla seeds evenly over the stew for a nutty and rich flavor. Once the perilla seeds are added, turn off the heat immediately. Avoid boiling for too long after adding perilla seeds, as it can diminish their fragrant aroma. Taste the stew and adjust the seasoning if necessary by adding a little salt or more fermented shrimp liquid to your preference.
Step 6
The finished Perilla Seed and Fermented Shrimp Stew has a slightly thick, stew-like consistency, resembling ‘jjigae’ (Korean stew), making it visually appealing. Enjoy the deeply flavored broth, enriched with the subtle sweetness and umami from the fermented shrimp, along with the tender ingredients. It’s perfect served with a bowl of hot rice – truly a rice thief!
