Aromatic Deonjang-guk (Soybean Paste Stew) with Eosuri Greens
Aromatic Deonjang-guk (Soybean Paste Stew) with Eosuri Greens
Eosuri Deonjang-guk: A Taste of Spring from the Mountains
Discover the exquisite flavor of Eosuri Deonjang-guk, a traditional Korean soybean paste stew made with Eosuri greens. Eosuri, a rare herb that thrives at altitudes above 700 meters, is celebrated for its unique aroma, rich fiber, and abundant vitamins. Historically, it was considered a delicacy fit for royal banquets. Known for its warming properties, Eosuri also offers benefits such as calming effects, anti-inflammatory properties, and potential aid for diabetes, aging, pain relief, and sterilization, earning it the nickname ‘King’s Ginseng.’ Today, we’ll transform this precious ingredient into a deeply flavorful and fragrant stew. Get ready for a delicious bowl that will have you reaching for seconds!
Ingredients- Eosuri greens 100g
- Water 4 cups (800ml)
- Doenjang (Korean soybean paste) 2.5 Tbsp (adjust to taste and saltiness)
- Minced garlic 1 Tbsp
- Green onion 1 handful (sliced diagonally)
- Anchovy fish sauce (or other Korean fish sauce like Kkanari) 1 Tbsp
- Anchovy and kelp stock cubes 2
Cooking Instructions
Step 1
Begin by preparing the Eosuri greens. Remove any tough stems and chop the greens into bite-sized pieces.
Step 2
Place the chopped Eosuri greens in a bowl. Add 2 tablespoons of water and 2 tablespoons of vinegar to create a soaking solution. Let the greens soak for 10 minutes to remove any slight bitterness and enhance freshness. Afterward, rinse them thoroughly under running water at least three times.
Step 3
Now, it’s time to blanch the Eosuri greens. Bring a generous pot of water to a rolling boil and add 1 tablespoon of salt. Carefully add the prepared Eosuri greens and blanch them for about 1-2 minutes, just until they wilt slightly. Be careful not to overcook them, as they should retain a bit of their texture.
Step 4
Immediately transfer the blanched Eosuri greens to a bowl of cold water to stop the cooking process and cool them down. Let them soak in the cold water for about 30 minutes. This step further reduces any lingering bitterness and helps maintain a crisp texture. Gently squeeze out excess water, then cut the greens into three equal portions for easier eating.
Step 5
To create a flavorful broth, pour 4 cups (800ml) of fresh water into a pot. Once the water reaches a boil, add the 2 anchovy and kelp stock cubes. Let them simmer and dissolve completely, infusing the water with a rich umami flavor.
Step 6
Once the stock is ready, add the Doenjang (soybean paste). It’s best to dissolve the Doenjang gradually using a sieve or a whisk to ensure a smooth, lump-free broth. Avoid adding the fermented soybean solids (kong jjige) as they can make the stew cloudy; a clear broth is preferred for this recipe. Since the saltiness of Doenjang varies by brand, taste and adjust the amount as needed.
Step 7
When the Doenjang is well-dissolved and the broth is simmering, add the blanched Eosuri greens. Stir in 1 tablespoon of minced garlic and 1 tablespoon of anchovy fish sauce for an extra layer of savory depth. If you don’t have anchovy fish sauce, feel free to use Kkanari fish sauce or any other Korean fish sauce. Finally, add the diagonally sliced green onions and simmer for another moment to finish. Your delicious Eosuri Deonjang-guk is ready!
Step 8
This is how the finished Eosuri Deonjang-guk looks. The aromatic greens and the savory soybean paste broth create a truly inviting dish.
Step 9
Eosuri Deonjang-guk is now complete.
Step 10
Experience the unique, subtle fragrance and mildly sweet finish of Eosuri in this delightful stew. Packed with nutrients, this spring delicacy offers a refreshing change. We encourage you to try Eosuri, a rare ingredient once reserved for royalty, and enjoy its healthful benefits and distinct flavor.
