Savory Sweet Potato Stem Leaf Soybean Paste Stew (Doenjang Jjigae)
Savory Sweet Potato Stem Leaf Soybean Paste Stew (Doenjang Jjigae)
A Hearty Doenjang Jjigae Featuring Sweet Potato Stem Leaves – A Delicious Way to Use Leftovers!
I had some sweet potato stem leaves left over after making kimchi, and rather than discard them, I decided to try them in a doenjang jjigae. I discovered that sweet potato stem leaves have a fantastic affinity for doenjang (soybean paste), making them a perfect addition to any dish seasoned with it! They lend a wonderful depth and earthiness to the stew. This jjigae, with its rich and slightly thick broth, evokes a comforting, rustic feeling, reminding me of home even though I grew up in Seoul! Haha. Enjoy this delicious and satisfying doenjang jjigae, enhanced by the unique flavor of sweet potato stem leaves. Stay healthy always~♡
Main Ingredients- 1 handful Sweet potato stem leaves (approx. 50g)
- 1 block Tofu (approx. 300g)
- 1/3 Zucchini (approx. 100g)
- 1/2 cup Dried anchovies for broth (approx. 20g)
- 500ml Water (approx. 2.5 cups)
Seasoning- 3 Tbsp Doenjang (soybean paste) (approx. 45g)
- 1 tsp Minced garlic (approx. 5g)
- Scallion, chopped (approx. 30g)
- Optional: A pinch of MSG or other flavor enhancer for umami
- 3 Tbsp Doenjang (soybean paste) (approx. 45g)
- 1 tsp Minced garlic (approx. 5g)
- Scallion, chopped (approx. 30g)
- Optional: A pinch of MSG or other flavor enhancer for umami
Cooking Instructions
Step 1
First, prepare all the ingredients for the stew. Slice the tofu into 1.5cm thick pieces. Cut the zucchini into thin half-moon shapes, about 0.5cm thick. Wash the sweet potato stem leaves thoroughly and chop them into bite-sized pieces (about 3-4cm). Finely chop the scallion.
Step 2
In a ttukbaegi (earthenware pot) or a regular pot, add the dried anchovies. Toast them over medium-low heat for 2-3 minutes without any oil. Roasting the anchovies removes any fishy smell and enhances their savory flavor, resulting in a much tastier broth.
Step 3
Pour 500ml of water into the pot with the toasted anchovies and bring it to a boil over high heat. Once boiling, reduce the heat to medium and simmer for another 5-7 minutes to extract the anchovy broth. Remove the anchovies, leaving only the clear broth.
Step 4
Add 3 tablespoons of doenjang to the anchovy broth. It’s best to dissolve the doenjang through a sieve to ensure a smooth, lump-free broth. Stir and break up the doenjang until it’s well combined. Bring the stew back to a gentle simmer.
Step 5
Once the doenjang is dissolved and the stew is simmering, add the prepared zucchini, tofu, and sweet potato stem leaves in that order. Stir in 1 teaspoon of minced garlic. Continue to simmer over medium heat for about 5 minutes, or until the vegetables are tender. Finally, add the chopped scallions and simmer for another minute to finish.
Step 6
Your delicious and savory Sweet Potato Stem Leaf Doenjang Jjigae is ready! Serve it hot in the ttukbaegi (or your pot) alongside a bowl of rice. It’s also wonderful for bibimbap (mixed rice)!
