Aromatic Spring Nettle (Naengi) Soybean Paste Stew
Aromatic Spring Nettle (Naengi) Soybean Paste Stew
How to Make Naengi Doenjang Guk: Spring Season Vegetable Recipe – Tips for Selecting and Preparing Naengi
Experience the fragrant aroma of spring with this delicious Naengi (nettle) Doenjang Guk (soybean paste stew) recipe, perfect for the current season! Even with a simple addition of nettles, the flavor and aroma of the stew become truly exceptional. The key to this recipe is adding the nettles at the very end. Since nettles can be lightly blanched, adding them in the final stages instead of boiling them from the start ensures their fresh, fragrant scent is preserved. Early spring nettles are the most flavorful. We’ll also share tips on choosing the best nettles: look for young ones with slender leaves and roots, and minimal fuzz. Enjoy a bowl of warmth and flavor with this delightful spring stew!
Main Ingredients- 1L Anchovy-Kelp Broth
- 150g Fresh Naengi (Korean Nettle)
- 1 block (approx. 300g) Soft Tofu
- 1/4 Zucchini
- 1/2 Green Onion (Scallion)
Seasoning Ingredients- 2 Tbsp Doenjang (Korean Soybean Paste)
- 1 Tbsp Fish Sauce (e.g., Kkanari Aekjeot)
- 1/2 Tbsp Minced Garlic
- 2 Tbsp Doenjang (Korean Soybean Paste)
- 1 Tbsp Fish Sauce (e.g., Kkanari Aekjeot)
- 1/2 Tbsp Minced Garlic
Cooking Instructions
Step 1
First, prepare 1 liter of anchovy-kelp broth. This will form the flavorful base of your stew. (Using a tea bag or soup stock pack can make this step easier.)
Step 2
In a large bowl, place the fresh naengi and fill it with enough water to cover. Gently swish the nettles with your hands to clean them. Remove any wilted or yellowed leaves. Use the back of a knife to gently scrape away any dirt or debris stuck between the roots and stems. Rinse thoroughly under running water one more time to ensure all soil is removed. If the roots are very thick, you can cut them in half lengthwise for easier cooking and eating.
Step 3
Chop the cleaned naengi into bite-sized pieces (about 3-4 cm long). Slice the zucchini into thin half-moon shapes. Dice the tofu into approximately 1.5 cm cubes. Thinly slice the green onion diagonally. All ingredients are now prepped and ready.
Step 4
Pour the prepared anchovy-kelp broth into a pot. Remove and discard the anchovy and kelp solids. Stir in 2 tablespoons of doenjang until it’s well dissolved. Turn the heat to medium-high.
Step 5
Once the broth comes to a gentle boil, add the sliced zucchini and diced tofu. Continue to simmer over medium-high heat until the zucchini becomes slightly translucent.
Step 6
Check if the zucchini is tender. At this point, add the fresh naengi you prepared. It’s important to add the naengi near the end to preserve its delicate aroma, as overcooking can diminish its scent.
Step 7
Finally, add 1/2 tablespoon of minced garlic and 1 tablespoon of fish sauce to season and enhance the umami flavor. Let the stew simmer for another minute or so for the flavors to meld together. Your aromatic Naengi Doenjang Guk is now complete! Serve hot and enjoy.
