Soft Tofu Stew with Perilla Seed들깨순두부찌개

02

Instructions

1. 1

   Wash the oysters thoroughly, then steam them in a steamer once the steam is rising.

2. 2

   Add the anchovies and shiitake mushroom stems to 250 g of the liquid from steaming the oysters and boil, then remove the anchovies and mushroom stems to make the broth.

3. 3

   Trim the bases from the oyster mushrooms, wash them, and tear them lengthwise. Slice the shiitake mushrooms 0.5 cm thick.

4. 4

   Cut the radish into thin square slices, julienne the onion, cut the water parsley into 3 cm lengths, and thinly slice the green onion and red chili.

5. 5

   Add the oysters, minced garlic, radish, onion, and mushrooms to the broth and bring to a boil.

6. 6

   Add the ground perilla seeds and soft tofu and bring to a brief boil. Season with soup soy sauce and salt, then top with the green onion, red chili, and water parsley to finish.