Aromatic Chardolbagi and Nachaengyi Soybean Paste Stew: Deep and Rich Broth Recipe
Aromatic Chardolbagi and Nachaengyi Soybean Paste Stew: Deep and Rich Broth Recipe
This recipe features a hearty soybean paste stew made with seasonal spring nachengyi (wild chives) and flavorful chardolbagi (thinly sliced beef brisket). Its deep, rich broth is perfect for warming up on a chilly day and will have you finishing your rice in no time! Enjoy a delicious meal that’s satisfying even without many additional ingredients. Rekindle your appetite with this flavorful doenjang jjigae!
Main Ingredients
- 100g Chardolbagi (thinly sliced beef brisket)
- 600ml Broth (anchovy and kelp, or vegetable)
- 1/4 Onion
- 1/4 Zucchini or Korean squash
- 1 Large Shiitake mushroom
- 1 Handful of Scallions (approx. 30g)
- 1 Handful of Nachaengyi (wild chives, approx. 50g)
- 1/3 block Firm Tofu (approx. 100g)
- 1 Korean chili pepper or red chili pepper
Seasoning
- 1/2 Tbsp Minced garlic (approx. 5g)
- 2 Tbsp Doenjang (Korean soybean paste)
- 1/2 Tbsp Gochujang (Korean chili paste)
- 1/2 Tbsp Gochugaru (Korean chili flakes)
- 1/2 Tbsp Minced garlic (approx. 5g)
- 2 Tbsp Doenjang (Korean soybean paste)
- 1/2 Tbsp Gochujang (Korean chili paste)
- 1/2 Tbsp Gochugaru (Korean chili flakes)
Cooking Instructions
Step 1
Before you begin, prepare all your ingredients. Wash the nachaengyi thoroughly under running water to remove any dirt, then chop them into bite-sized pieces (about 3-5cm). Remove the stems from the shiitake mushrooms and slice the caps thinly (about 0.5cm thick) or dice them into 1cm cubes. Peel and dice the onion and zucchini into 1cm cubes. Dice the firm tofu into 1.5cm cubes. Thinly slice the scallions and chili peppers diagonally or chop them finely. For the chardolbagi, gently press them with paper towels to lightly remove excess blood for a cleaner broth flavor.
Step 2
The key to a delicious doenjang jjigae is a rich broth. Pour 600ml of water into a pot, and add 2 small pieces of dried kelp and 3 dried anchovies (preferably Dipo-ri, a type of anchovy) in a mesh bag. Bring to a boil over high heat, then reduce to medium-low and simmer for about 30 minutes to extract a deep flavor. Using Dipo-ri instead of regular anchovies will add an extra layer of umami.
Step 3
While store-bought broth is convenient, homemade broth offers a deeper flavor profile. Using a mesh bag makes it easy to remove the solids later. If you have broth prepared in advance, this step will significantly shorten your cooking time. It’s efficient to prepare the ingredients while the broth is simmering. Starting the broth first allows you to multitask effectively.
Step 4
Once the broth is simmering, remove and discard the kelp and anchovies from the mesh bag. Now it’s time to build the flavor of the stew. Place 2 tablespoons of doenjang and 1/2 tablespoon of gochujang into a fine-mesh sieve and dissolve them directly into the broth. Using a sieve ensures the paste dissolves smoothly, resulting in a clear soup. Stir well with a spoon to break up any clumps of soybean paste.
Step 5
Once the soybean paste is well dissolved in the broth, add the zucchini and onion first. Let them simmer for a bit until they start to soften. When the vegetables are tender, carefully add the diced tofu and chardolbagi. Chardolbagi cooks very quickly, so continue to simmer until all ingredients are fully cooked. Be gentle when stirring to avoid breaking up the tofu.
Step 6
When the chardolbagi is fully cooked and has turned opaque, add the prepared nachaengyi and shiitake mushrooms. Simmer again. To preserve the fresh aroma of the nachaengyi, cook for only about 1-2 minutes after adding it; overcooking can diminish its fragrance. The mushrooms are added at this stage to impart their earthy flavor.
Step 7
As the stew begins to boil again, stir in 1/2 tablespoon of minced garlic and 1/2 tablespoon of gochugaru. Minced garlic helps to remove any gamey odors and enhances the overall flavor, while gochugaru adds a pleasant spiciness and vibrant color. Let it simmer briefly after adding.
Step 8
Final step! Add the chopped scallions and chili peppers, and let it simmer for another moment to infuse the stew with their fresh, invigorating aroma. This brings your delicious and spicy doenjang jjigae to completion. Turn off the heat, serve in a bowl, and enjoy with a side of hot rice!
