Aromatic Spring Wormwood Soybean Paste Stew (Naengi Doenjang Guk)
Aromatic Spring Wormwood Soybean Paste Stew (Naengi Doenjang Guk)
How to Make Naengi Doenjang Guk with Tips on Preparing Wormwood
Introducing a savory and fragrant Naengi Doenjang Guk recipe using aromatic spring wormwood. This dish beautifully combines the fresh scent of Naengi with the rich umami of soybean paste, making it an irresistible meal! We’ll guide you through everything from preparing the Naengi to simmering a delicious soybean paste stew.
Main Ingredients- 3 handfuls fresh Naengi (Korean wormwood)
- 1000ml anchovy-kelp broth (or plain water)
- 2 Tbsp soybean paste (Doenjang)
- 1/2 Tbsp minced garlic
- 1 red chili pepper
- 1/2 Korean leek (or green onion)
- 1/2 block soft tofu
Cooking Instructions
Step 1
The key to a fragrant Naengi Doenjang Guk is proper preparation of the Naengi. First, trim any tough stems or yellowed leaves with your fingers or scissors. For the root part, which tends to hold a lot of soil, gently scrape off the dirt with the back of a knife. This will make the roots look cleaner and your stew more appealing. If the root ends are too long, trim them slightly.
Step 2
After cleaning the Naengi, it’s crucial to rinse it thoroughly under running water several times. Since Naengi can hold a lot of soil, make sure to wash it meticulously between the leaves to remove all traces of dirt. If you want to be extra sure, you can soak the Naengi in a bowl of water with a splash of vinegar for a few minutes before rinsing it again.
Step 3
While you’re preparing the Naengi, you can save time by making the broth beforehand. While using plain water is an option, using broth made from anchovies and kelp will result in a much deeper and richer flavor. In a pot, add 1000ml of water, a handful of dried anchovies, and a couple of pieces of dried kelp. Bring to a boil, then reduce the heat and simmer for about 5 minutes. Remove the anchovies and kelp.
Step 4
Add 2 tablespoons of soybean paste to the prepared anchovy-kelp broth and stir well until it’s completely dissolved, ensuring there are no lumps. A whisk can be helpful here.
Step 5
Once the soybean paste is well dissolved, add all the cleaned Naengi to the broth. Let it simmer briefly to allow the fragrant aroma of the Naengi to infuse into the broth.
Step 6
Add 1/2 tablespoon of minced garlic. Here’s a tip for enhanced flavor: adding minced garlic too early can cause its aroma to dissipate. It’s best to add it at this stage, after the Naengi has simmered for a bit, to best preserve the fresh, herbaceous scent.
Step 7
Soybean paste itself is quite salty, so you typically won’t need to add extra salt or soy sauce. If you find the taste is not strong enough, you can add a little more soybean paste or a tiny splash of soup soy sauce to adjust the seasoning.
Step 8
Naengi cooks very quickly, so avoid boiling it for too long to prevent it from becoming mushy. You can add other ingredients as you prefer. We’ve thinly sliced the red chili pepper and Korean leek for a fresh garnish and color. We’ve also cubed the soft tofu into bite-sized pieces for a pleasant texture. After adding the Naengi and letting it simmer, add the prepared leek, red chili pepper, and tofu. Cook until the tofu floats to the surface, then turn off the heat. Your delicious Naengi Doenjang Guk is ready! While preparing the Naengi might take a little time, once you get the hang of it, this is a simple and incredibly flavorful spring delicacy.
