How to Make Perfect Deulkkaesundubujjigae: Traditional Korean Recipe with Nutrition Facts

🇰🇷 The recipe below is based on official Korean MFDS (Ministry of Food and Drug Safety) data.

This guide, providing an authentic (Deulkkae Sundubu Jjigae) recipe, is based on official MFDS (Ministry of Food and Drug Safety) data, ensuring accuracy and nutritional transparency. Discover how to make (Deulkkae Sundubu Jjigae), a comforting Korean soft tofu stew, with expert tips and detailed instructions.

## Expert Tips for (Deulkkae Sundubu Jjigae) Perfection

Achieving the perfect Deulkkae Sundubu Jjigae (Perilla Soft Tofu Stew) involves key insights:
* **Broth Depth:** For a richer umami, add a small piece of kelp (dashima) to the water with anchovies. Remove after 10-15 minutes.
* **Tofu Texture:** Gently add soft tofu last. Spoon it in carefully to maintain its silky texture and prevent excessive breaking.
* **Perilla Power:** Incorporate (perilla powder) near the end. This preserves its fragrant, nutty aroma. Simmer briefly after adding.

## History & Comfort of (Deulkkae Sundubu Jjigae)

Korean cuisine features many stews, and (Deulkkae Sundubu Jjigae) is distinct for its creamy soft tofu and aromatic perilla seed powder. Traditionally a simple, hearty dish, it has become beloved comfort food, cherished for its warmth and nutritional benefits. The use of reflects a long-standing Korean tradition of incorporating native seeds for unique flavor and health, giving this stew its earthy profile.

## Nutrition Information

Based on official MFDS data, one serving of this (Deulkkae Sundubu Jjigae) provides:
* **Calories:** 171.7 kcal

## Essential Ingredients

High-quality ingredients are crucial for an authentic (Deulkkae Sundubu Jjigae).
* **Main Components:**
* Gul (Oyster): 40g
* Sundubu (Soft Tofu): 100g
* Neutari Beoseot (Oyster Mushrooms): 40g
* Pyogo Beoseot (Shiitake Mushrooms): 10g (Sub: crimini)
* Mu (Korean Radish): 20g (Sub: daikon)
* Yangpa (Onion): 10g
* Minari (Water Parsley): 10g (Sub: celery leaves, or omit)
* Daepa (Green Onion): 3g
* Bulgeun Gochu (Red Chili Pepper): 2g (Adjust to taste)
* Myeolchi (Dried Anchovies): 2g (For broth)
* **Seasoning:**
* Dajin Maneul (Minced Garlic): 1g
* Deulkkae Ggaru (Perilla Seed Powder): 10g
* Guk Ganjang (Korean Soup Soy Sauce): 1.5g
* Sogeum (Salt): 0.5g (Adjust to taste)

## Step-by-Step Cooking Instructions

Follow these steps for a delicious (Deulkkae Sundubu Jjigae):

1. **Prepare Broth:** In a small pot, combine 200ml water and dried anchovies. Boil, then simmer for 5-7 minutes. Remove anchovies.
2. **Prep Vegetables:** Thinly slice mushrooms, radish, onion, water parsley, green onion, and red chili. Mince garlic.
3. **Sauté Aromatics:** In the same pot (with a tiny bit of oil, optional), sauté minced garlic, radish, onion, and mushrooms for 2-3 minutes.
4. **Add Key Ingredients:** Pour in anchovy broth. Add oysters, green onion, and red chili pepper. Bring to a simmer.
5. **Season & Simmer:** Stir in soup soy sauce and salt. Simmer gently for 3-5 minutes until vegetables are tender.

6. **Introduce Tofu & Perilla:** Gently spoon in soft tofu . Add perilla seed powder . Do not stir vigorously; let tofu heat and perilla dissolve.
7. **Final Touches:** Add water parsley . Simmer 1-2 more minutes. Taste, adjust seasoning, and serve.

## Frequently Asked Questions

### Q: What is ?(Deulkkae Sundubu Jjigae?)
A: (Deulkkae Sundubu Jjigae) is a traditional Korean soft tofu stew, known for its creamy texture and distinct nutty flavor from perilla seed powder . It typically includes seafood like oysters and various vegetables.

### Q: Can I make this stew vegetarian?
A: Yes. Omit oysters and anchovies. Use vegetable broth, or water with dried shiitake mushrooms and kelp for an umami-rich base.

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