Step 1

First, prepare 6 cups of anchovy and kelp broth, which forms the delicious base of this soup. It’s great to make extra for other dishes.

While the broth is simmering, let’s prepare the other ingredients. Cut 1/2 block of tofu into bite-sized cubes. Slice the napa cabbage into pieces about 2cm wide. Finally, finely chop the green onion. Have all these prepped and ready.

Step 2

Pour the prepared 6 cups of anchovy and kelp broth into a pot. Then, dissolve 2 tablespoons of doenjang into the broth. It’s best to use a sieve to ensure there are no lumps for a clean and delicious soup.

Since the saltiness of doenjang can vary by brand and household, we recommend starting with 2 tablespoons and adjusting the seasoning later to your preference. Bring the broth to a rolling boil.

Step 3

Once the soup is boiling vigorously, add all the prepared ingredients: the tofu, napa cabbage, and green onion into the pot. As these ingredients cook, they will further enrich the flavor of the soup.

Step 4

After adding the ingredients, reduce the heat to medium and let the stew simmer for about 5 minutes. This allows the napa cabbage and tofu to become tender and for the flavors of all the ingredients to meld beautifully into the broth. Covering the pot during this stage will help the flavors infuse better.

Step 5

Once the ingredients are cooked through and the flavors have melded, it’s time to add the finishing touch: 3 tablespoons of nutty ground perilla seeds. Simmer for just another moment after adding the perilla seeds, and your delicious Perilla Seed and Napa Cabbage Soybean Paste Stew is complete!

* Pro Tip: With 2 tablespoons of doenjang, the seasoning is usually perfect without additional salt. However, if you find it a bit bland, you can add a touch of soy sauce or salt at this point. The natural flavors are so rich that you won’t need any MSG.

Step 6

Your savory Perilla Seed and Napa Cabbage Soybean Paste Stew is ready, steaming hot! Enjoy it with a bowl of warm rice.