A non-spicy, nutty stew flavored with toasted perilla seed powder and roasted garlic.
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In a small stone pot (ttukbaegi) or saucepan, heat the sesame oil over medium-low heat.
Add the sliced garlic and sauté slowly until the edges are golden brown and fragrant, being careful not to burn them.
Pour in the anchovy-kelp broth and add the sliced shiitake mushrooms, then bring the mixture to a gentle boil.
Carefully add the soft tofu in large chunks, letting the broth return to a simmer.
Stir in the fish sauce or soup soy sauce to season the base broth.
In a small bowl, whisk the perilla seed powder with a few spoonfuls of the hot broth to create a paste, then stir it back into the pot.
If a thicker consistency is desired, stir in the sweet rice flour slurry and simmer for 1 minute until the soup thickens slightly.
Garnish with chopped green onions and serve immediately with a bowl of steamed rice.
