Aromatic Shepherd’s Purse Soybean Paste Stew (Naengi Doenjang Jjigae) without Broth
Delicious Naengi Doenjang Jjigae Recipe Cooked with Suncheon Clam-Anchovy Doenjang (No Broth Needed)
Introducing a special Naengi Doenjang Jjigae recipe that achieves a deep and rich flavor without needing any broth, utilizing the unique Suncheon Clam-Anchovy Doenjang. I discovered this doenjang, advertised as delicious even without broth, and was curious, so I bought it. I also found fresh shepherd’s purse (naengi) at the market and quickly bought some to try making the stew without broth – and it turned out to be incredibly tasty! This recipe is perfect for those who are new to cooking or need a quick and satisfying meal. I’m sharing it so you can easily enjoy it too. Experience the harmonious blend of fragrant spring naengi and savory doenjang right in your own kitchen.
Main Ingredients
- 2 Tbsp Suncheon Clam-Anchovy Doenjang
- 500ml Water (approx. 2.5 cups)
- A small amount of Zucchini (about 1/4 medium)
- 1 medium Potato
- 1/4 Onion
- 1/3 block Tofu
- A handful of fresh Shepherd’s Purse (Naengi)
Seasoning
- 1/2 Tbsp Minced Garlic
- 1/2 Tbsp Minced Garlic
Cooking Instructions
Step 1
Here is our star ingredient today: Suncheon Clam-Anchovy Doenjang. It’s readily available in stores, making it convenient for quick cooking. This single paste allows you to achieve a deep flavor profile without any additional broth.
Step 2
Wash the zucchini thoroughly and cut it into quarters, then slice about 0.7cm thick. Slicing them not too thinly helps maintain their shape during cooking.
Step 3
Peel the potato and dice it into bite-sized pieces, approximately 1.5cm cubes. Potatoes add a lovely soft and slightly crumbly texture to the stew.
Step 4
Carefully wash the fresh shepherd’s purse (naengi) under running water to remove all dirt, especially from the roots. Trim any tough stems. *Tip: While naengi and potatoes enhance the stew’s texture, you can still make a delicious jjigae without them if they aren’t available.*
Step 5
Slice the onion thinly and cut the tofu into cubes of about 1.5cm. Having all your ingredients prepped and ready will make the cooking process much smoother.
Step 6
Pour 500ml of water into a ttukbaegi (earthenware pot) or a regular pot. Add 2 tablespoons of the Clam-Anchovy Doenjang. This special doenjang is blended with seafood and anchovy flavors, providing a rich umami taste without the need for a separate broth.
Step 7
Using a spoon or spatula, stir the doenjang into the water until it’s completely dissolved and there are no lumps. Ensure it’s well combined with the water.
Step 8
Once the doenjang mixture begins to boil, add the diced potatoes and 1/2 tablespoon of minced garlic first. Letting the potatoes cook in the broth will further deepen the stew’s flavor.
Step 9
After the potatoes have cooked for a while (about 5-7 minutes), add the sliced zucchini and onion to the pot. These vegetables will release their natural sweetness, enhancing the stew’s overall taste.
Step 10
When the stew comes to a rolling boil again, add the fragrant shepherd’s purse (naengi). Naengi loses its delicate aroma if overcooked, so it’s best to cook it for just a short time after adding it.
Step 11
Finally, gently add the cubed tofu and simmer for another moment until everything is heated through. Your delicious Naengi Doenjang Jjigae, made without broth, is now ready! Be careful not to break the tofu while stirring. Enjoy this comforting stew with a bowl of hot rice.
