Aromatic Spring Delight: Wild Garlic & Soybean Paste Stew (Dallae Doenjang Jjigae)
Aromatic Spring Delight: Wild Garlic & Soybean Paste Stew (Dallae Doenjang Jjigae)
Boil a Deliciously Fragrant and Savory Dallae Doenjang Jjigae
This morning, I made this wonderfully fragrant Dallae Doenjang Jjigae, and my husband absolutely loved it! The combination of the spring wild garlic’s aroma and the savory soybean paste creates a soup that’s perfect for enjoying with a bowl of rice. It’s a dish that brings the essence of spring into your home.
Stew Ingredients- Wild Garlic (Dallae) 1/2 bunch (trimmed thoroughly, including the root bulb)
- Tofu 1/2 block (cubed)
- Onion 1/2 (sliced thinly)
- Zucchini 1/4 (half-moon slices)
- Cheongyang Pepper 1 (chopped, adjust for spiciness)
- Radish 50g (thinly sliced)
- King Oyster Mushroom 1/2 (sliced)
Seasoning & Broth- Homemade Doenjang (Soybean Paste) 1 Tbsp
- Store-bought Doenjang 0.5 Tbsp (mixing homemade and store-bought enhances umami!)
- Minced Garlic 1 tsp
- Fish Sauce 1 tsp (adds a refreshing and deep flavor to the broth)
- Sugar a pinch (to mellow the saltiness of the doenjang)
- Rice Water (Ssil-tteumul) 500ml (broth base)
- Dried Anchovies and Dried Kelp a handful (for a clean anchovy-kelp broth)
- Red Pepper Flakes 0.5 Tbsp (optional, for extra spice)
- Homemade Doenjang (Soybean Paste) 1 Tbsp
- Store-bought Doenjang 0.5 Tbsp (mixing homemade and store-bought enhances umami!)
- Minced Garlic 1 tsp
- Fish Sauce 1 tsp (adds a refreshing and deep flavor to the broth)
- Sugar a pinch (to mellow the saltiness of the doenjang)
- Rice Water (Ssil-tteumul) 500ml (broth base)
- Dried Anchovies and Dried Kelp a handful (for a clean anchovy-kelp broth)
- Red Pepper Flakes 0.5 Tbsp (optional, for extra spice)
Cooking Instructions
Step 1
First, prepare the rice water (ssil-tteumul), which is crucial for the stew’s flavor. Simply strain the cloudy water from when you wash your rice.
Step 2
Pour the prepared rice water into a pot. Add the dried anchovies and kelp, then bring to a boil over high heat. Once boiling, reduce to medium-low heat and simmer for about 10 minutes to extract a flavorful broth.
Step 3
While the broth is simmering, prepare the vegetables for the stew. Slice the zucchini and onion thinly, slice the radish, and also slice the king oyster mushroom into bite-sized pieces. (Tip: Cutting the vegetables into similar sizes makes the stew look more appealing when cooked.)
Step 4
Remove the anchovies and kelp from the well-simmered broth. Dissolve 1 Tbsp of homemade doenjang and 0.5 Tbsp of store-bought doenjang into the broth. Once the paste is well dissolved, add the prepared radish, zucchini, onion, and king oyster mushrooms. Bring to a boil over medium heat and cook until the vegetables are tender.
Step 5
Now, it’s time to season the stew. Add 1 tsp of minced garlic, 1 tsp of fish sauce, and a pinch of sugar. Taste and adjust the seasoning. If it’s too bland, add a little more doenjang or adjust with fish sauce. For a spicy kick, add 0.5 Tbsp of red pepper flakes.
Step 6
Once the ingredients are partially cooked, add the cubed tofu and chopped Cheongyang peppers. Simmer for another short while until the tofu is heated through, being careful not to break it apart as you stir gently.
Step 7
Just before turning off the heat, add the wild garlic (dallae) that has been thoroughly washed and trimmed. Dallae loses its fragrant aroma if overcooked, so it’s best to cook it just until it wilts slightly. (Tip: For the dallae, peel the outer skin from the root bulb and wash it several times under running water to remove any dirt before using.)
