Perilla leaves, with their distinctive aroma and slightly peppery taste, are a staple in Korean cuisine, adding a unique depth to many dishes. This recipe showcases their versatility in a surprisingly comforting and flavorful pumpkin stew. Imagine the creamy sweetness of pumpkin perfectly balanced by the herbaceous notes of perilla, creating a warm and satisfying meal perfect for a chilly evening. This isn't your average pumpkin soup; the addition of perilla elevates it to a culinary experience distinctly Korean, offering a delightful twist on familiar autumn flavors.
The vibrant green leaves add both visual appeal and a subtle complexity that will intrigue your palate. Whether you're a seasoned Korean food enthusiast or simply seeking a new and exciting recipe, this Perilla Pumpkin Stew is sure to become a favorite. Ready to dive into the deliciousness? Let's get started with the step-by-step instructions below.
Tools Needed
- Pot (stone pot recommended)
- Cutting board
- Knife
Ingredients
- Dried shrimp: 20
- Onion: 1/2
- Kelp anchovy tea bag: 1
- Gochujang (Korean chili paste)
- Green pumpkin (or zucchini): 1
- Ground perilla powder: 1/2 cup
- Minced garlic
- Soy sauce
- Salt
- Sesame oil
- Water
Step-by-Step Instructions
Step 1. Prepare the Flavor Base
- Boil water with kelp anchovy tea bag to make broth. (This step can be skipped and a basic broth substituted).
- Cut onion into chunks and sauté lightly with soy sauce and sesame oil in a pot.
- Add some of the broth to the pot, enough to cover the onions.
- Add ground perilla powder and mix.
- Add more broth (about 3/4 full).
Step 2. Add Vegetables and Seasoning
- Cut green pumpkin (or zucchini) and add to the pot once it boils again.
- Add dried shrimp.
- Add a little more water, avoiding overfilling.
- Add remaining perilla powder.
- Add Gochujang (Korean chili paste).
- Add minced garlic and salt to taste.
Step 3. Simmer to Perfection
- Boil for 15-20 minutes.
Read more: Authentic Korean Yukgaejang: Spicy Beef Stew Recipe
Tips
- If you don't have kelp anchovy tea bags, you can use anchovies (myeok) or dried seaweed (dashima) to make your own broth.
- You can adjust the amount of onion, Gochujang, and salt to your preference.
- Remove perilla seeds if you don't like their texture.
Nutrition
- Calories: approximately 250-350
- Fat: 5-10g
- Carbs: 40-50g
- Protein: 10-15g
FAQs
1. Can I substitute the perilla leaves with another herb?
While perilla offers a unique flavor, you could try substituting with spinach or even a milder herb like basil. However, the taste will be noticeably different.
2. What kind of pumpkin should I use for this recipe?
Any variety of pumpkin will work, but a sweeter pumpkin like sugar pumpkin or kabocha squash will yield the best results.
3. Is this stew spicy?
Not inherently. This recipe is mild. You can add a pinch of gochugaru (Korean chili flakes) for extra spice if desired.
This Perilla Pumpkin Stew offers a unique and delicious twist on a classic comfort food. The combination of sweet pumpkin and savory perilla creates a truly unforgettable flavor profile. Enjoy this warming and satisfying dish, perfect for a cozy night in!