Aromatic Spring Wild Chive Soybean Paste Stew (Doenjang Jjigae)
Spring Has Arrived in My Kitchen with Fragrant Wild Chive Doenjang Jjigae!
Wow, can you smell that wonderful aroma of wild chives? I was a little unsure because these weren’t wild-grown, but I was so happy as the scent filled the kitchen while it cooked! Tonight’s dinner will be perfect with freshly made kimchi, pan-fried tofu, and this delicious doenjang jjigae. The fragrance of the wild chives added at the end is truly lovely!
Main Ingredients
- 1 Potato (medium size)
- 1/4 block of Tofu
- 1 handful of Wild Chives (cleaned and prepared)
- 1 Mushroom (Shiitake, Enoki, or your favorite kind)
- 1 Scallion (chopped)
Seasoning & Broth
- 3 heaped Tbsp Soybean Paste (Doenjang)
- 1 heaped Tbsp Fermented Soybean Paste (Cheonggukjang)
- 1 Tbsp Dried Anchovies (for broth, or use pre-made anchovy broth)
- 2 bowls of Water (approx. 400ml)
- 3 heaped Tbsp Soybean Paste (Doenjang)
- 1 heaped Tbsp Fermented Soybean Paste (Cheonggukjang)
- 1 Tbsp Dried Anchovies (for broth, or use pre-made anchovy broth)
- 2 bowls of Water (approx. 400ml)
Cooking Instructions
Step 1
First, prepare all the ingredients for the stew. Peel the potato and dice it into bite-sized pieces. Cut the tofu into approximately 1.5 cm cubes. Trim the base of the mushrooms and tear or slice them as you like. Chop the scallion. For the wild chives, wash them gently in cold water to remove any dirt and trim the roots.
Step 2
In a pot, add the diced potato, doenjang (soybean paste), cheonggukjang (fermented soybean paste), and dried anchovies (if using for broth). Mix the pastes well to ensure there are no lumps.
Step 3
Pour in 2 bowls of water (approximately 400ml), enough to cover the ingredients. If you’re using dried anchovies for the broth, add them now. You’ll remove them later.
Step 4
Cover the pot and bring to a boil over medium heat. Let it simmer for about 10 minutes, or until the potatoes are tender. If you added anchovies, remove them after 10 minutes.
Step 5
Once the potatoes are mostly cooked, add the cubed tofu and prepared mushrooms. Simmer for another 2 minutes, just until the tofu is heated through and the mushrooms are softened.
Step 6
Finally, add the prepared wild chives and chopped scallions. Bring the stew to a rolling boil over high heat and then immediately turn off the stove. Be careful not to overcook, as this can diminish the fresh, aromatic flavor of the wild chives.
Step 7
Ladle the hot doenjang jjigae into a bowl, ready to be served with warm rice. The fragrant notes from the wild chives added at the end will make the stew incredibly flavorful and satisfying.
Step 8
Serve the perfectly cooked wild chive doenjang jjigae. This delightful stew, filled with the essence of spring, makes for a truly wonderful meal. Enjoy!
