Deulkkae sundubu jjigae is a comforting Korean stew that combines silky soft tofu (sundubu) with toasted perilla seed powder (deulkkae garu), which gives the broth a nutty, slightly creamy richness quite different from the spicier, red-chili versions of sundubu jjigae. This version is built on a light seafood-and-anchovy broth infused with plump oysters, mushrooms, and vegetables, making it savory but not heavy.
This is the kind of dish Koreans reach for on a chilly day, or whenever they want something warm and nourishing without a lot of fuss. It’s often served bubbling hot straight from the earthenware pot, alongside a bowl of rice and a few side dishes, and it’s especially popular in the colder months when perilla seeds and fresh oysters are at their best.
What makes this stew worth making at home is how the perilla powder mellows and rounds out the broth, while the mushrooms and soft tofu keep things light. It’s a simple, one-pot recipe that delivers a lot of comforting flavor for relatively little effort.
Ingredients
- Oysters 40g (about 1/4 cup)
- Dried anchovies 2g
- Shiitake mushrooms 10g
- Oyster mushrooms 40g
- Korean radish (mu) 20g
- Onion 10g
- Water dropwort (minari) 10g
- Scallion 3g
- Red chili pepper 2g
- Soft tofu (sundubu) 100g (about 1/2 cup)
- Seasoning: Minced garlic 1g
- Perilla seed powder (deulkkae garu) 10g (about 2 tablespoons)
- Korean soup soy sauce (guk ganjang) 1.5g
- Salt 0.5g
Instructions
- Wash the oysters thoroughly, then steam them in a steamer over boiling water until cooked through.
- Add the dried anchovies and shiitake mushroom stems to the water used for steaming the oysters (250g), bring to a boil, then remove the anchovies and mushroom stems to make a broth.
- Remove the stems from the oyster mushrooms, wash, and tear them lengthwise into strips; slice the shiitake mushrooms into 0.5cm-thick pieces.
- Cut the radish into thin, bite-sized rectangular pieces, julienne the onion, cut the water dropwort into 3cm lengths, and thinly slice the scallion and red chili pepper.
- Add the steamed oysters, minced garlic, radish, onion, and mushrooms to the broth and bring to a boil.
- Add the perilla seed powder and soft tofu, bring to a boil once more, then season with soup soy sauce and salt; finish by topping with the scallion, red chili pepper, and water dropwort.
Tips & Variations
Perilla seed powder (deulkkae garu) and Korean soup soy sauce (guk ganjang) can be found at any Korean grocery store or online. Perilla powder is different from sesame powder or perilla oil, so look for the specific label — it has a distinct nutty, slightly grassy flavor that’s key to this dish.
- If you can’t find water dropwort (minari), you can substitute with a small handful of watercress or simply omit it.
- Fresh oysters work best, but if unavailable, you can use frozen oysters that have been thawed and rinsed well.
- Be careful not to boil the stew too long after adding the perilla powder and tofu, as prolonged boiling can make the broth grainy and dull the fresh flavor of the perilla seeds.
- Soft or silken tofu is essential here rather than firm tofu — it should be spooned into the pot gently so it stays in soft, delicate chunks.
Nutrition
- Calories: 171.7 kcal
- Carbohydrates: 2.92 g
- Protein: 2.8 g
- Fat: 1.36 g
- Sodium: 111.6 mg