Aromatic Spring Delight: Wild Chive Doenjang Jjigae Recipe
Aromatic Spring Delight: Wild Chive Doenjang Jjigae Recipe
Savory Soybean Paste Stew with Wild Chives (Nallae)
This hearty Doenjang Jjigae, brimming with the essence of spring greens like wild chives (nallae) and nandina, evokes nostalgic memories of Mom’s comforting, savory stew. It’s a true soul food that signifies the arrival of spring. Enjoy a nutritious and warm meal with this delightful seasonal dish.
Main Ingredients- Wild chives (nallae) 20g, washed thoroughly
- Zucchini 50g, sliced into half-moons
- Tofu 1/2 block, diced
- Onion 50g, thinly sliced
- Shiitake mushrooms 50g, thinly sliced
- Green onion a small amount, finely chopped
- Minced garlic 1 Tbsp
Seasoning & Broth- Doenjang (fermented soybean paste) 2 Tbsp (Using homemade or traditional Doenjang enhances the savory depth)
- Gochugaru (red pepper flakes) 1 Tbsp (Adjust to your spice preference)
- Anchovy-kelp broth 2 cups (Rice water can be a good substitute if unavailable)
- Doenjang (fermented soybean paste) 2 Tbsp (Using homemade or traditional Doenjang enhances the savory depth)
- Gochugaru (red pepper flakes) 1 Tbsp (Adjust to your spice preference)
- Anchovy-kelp broth 2 cups (Rice water can be a good substitute if unavailable)
Cooking Instructions
Step 1
Begin by bringing the anchovy-kelp broth (2 cups) to a boil in a pot. While the broth is heating, prepare the rest of your ingredients. Wash all vegetables thoroughly and chop the tofu and vegetables into bite-sized pieces.
Step 2
Wild chives are a key ingredient, so handle them with care. Gently rub the roots under running water to remove any dirt. Rinse them thoroughly. Trim off any tough parts and cut them into appropriate lengths.
Step 3
Slice the prepared vegetables. Dice the tofu into approximately 1.5cm cubes. Slice the zucchini and shiitake mushrooms into 0.5cm thick half-moons or slices. Thinly slice the onion (about 0.5cm thick). Finely chop the green onion to add freshness at the end.
Step 4
Once the broth is boiling, gently dissolve the Doenjang (2 Tbsp) into it, preferably through a sieve to ensure a smooth, lump-free consistency. This step is crucial for a clear and rich-flavored stew. Properly dissolving the paste will deepen the stew’s flavor.
Step 5
Add the Gochugaru (1 Tbsp), minced garlic (1 Tbsp) to the broth. Then, add all the prepared ingredients: sliced zucchini, tofu, onion, and shiitake mushrooms. Give it a gentle stir to distribute the ingredients evenly.
Step 6
When the stew starts to boil vigorously, reduce the heat to low and simmer for another 2-3 minutes, allowing the ingredients to become tender. Finally, add the fresh wild chives. Simmer for just about 1 minute more, until their aroma infuses the stew. Turn off the heat and serve immediately. Be careful not to overcook the wild chives, as their delicate flavor can dissipate!
