Aromatic Spring Nettle Soybean Paste Stew (Naengyi Doenjang Jjigae)
Aromatic Spring Nettle Soybean Paste Stew (Naengyi Doenjang Jjigae)
Spring’s Delight! The Easiest Nettle Soybean Paste Stew You Can Make in 5 Minutes
When spring arrives, the first ingredient that comes to mind is fragrant nettles! Try making a delicious soybean paste stew with these pleasantly bitter and deeply aromatic nettles. Perfect for welcoming spring, this stew boasts a rich and savory broth that is absolutely irresistible and pairs perfectly with rice. This recipe is so simple, even beginner cooks can whip it up in under 5 minutes. Give it a try!
Main Ingredients- 150g fresh nettles
- 1 block firm tofu
- 1 Korean green chili pepper (for spicy kick, optional)
- 1 red chili pepper (for color and slight sweetness)
- 1/2 stalk green onion
- 2.5 cups water (approx. 500ml)
Seasoning Ingredients- 2 Tbsp soybean paste (doenjang)
- 1 Tbsp roasted soybean powder (konggaru) for nuttiness
- 1 Tbsp anchovy sauce (myeolchi aekjeot) for umami
- 1/2 Tbsp minced garlic
- 2 Tbsp soybean paste (doenjang)
- 1 Tbsp roasted soybean powder (konggaru) for nuttiness
- 1 Tbsp anchovy sauce (myeolchi aekjeot) for umami
- 1/2 Tbsp minced garlic
Cooking Instructions
Step 1
Gently clean the fresh nettles by rinsing them thoroughly in cold water to remove any dirt or debris. Carefully scrape off any tough root parts with a knife and trim them. Once cleaned, pat them dry.
Step 2
Cut the tofu into 1.5cm cubes. Slice the green onion diagonally and the Korean green and red chili peppers into thin rounds. Ensure the vegetables are cut into bite-sized pieces so their flavors meld well into the broth.
Step 3
Heat a pot over medium-low heat and add 1 tablespoon of roasted soybean powder. Toast it gently, stirring constantly to prevent burning, until it releases a nutty aroma. Then, add 2 tablespoons of soybean paste and stir-fry them together for a minute. This step deepens the flavor of the doenjang. Finally, add 1 tablespoon of anchovy sauce and stir-fry for another minute to enhance the umami.
Step 4
Once the soybean paste and roasted soybean powder are well combined and fragrant, immediately pour in 500ml (2.5 cups) of water. Use a spoon to stir and dissolve any clumps of soybean paste.
Step 5
Bring the water to a boil. Once boiling, carefully add the prepared nettles and tofu to the pot. Gently place the tofu to avoid breaking it. Let it simmer for a few minutes until the ingredients are cooked through.
Step 6
When the nettles and tofu are partially cooked, add the sliced green onions, red chili pepper, and Korean green chili pepper. Stir in 1/2 tablespoon of minced garlic. Continue to simmer for about 5 minutes, allowing the flavors to fully infuse into the broth.
Step 7
Finally, taste the stew. If it needs more saltiness, add a pinch of salt to adjust the seasoning. You can also add a little red pepper powder for extra spice, if desired. Your delicious nettle soybean paste stew, with its harmoniously blended flavors, is now complete! Enjoy it with a warm bowl of rice.
