Aromatic Winter Sweetgrass Soybean Paste Stew (Naengi Doenjang Guk): Tips for Preparation & Freezing
Aromatic Winter Sweetgrass Soybean Paste Stew (Naengi Doenjang Guk): Tips for Preparation & Freezing
How to Make Delicious Naengi Doenjang Guk with Seasonal Winter Sweetgrass: A Complete Guide to Cleaning and Freezing
The season for winter sweetgrass (naengi) has arrived! Learn how to clean and store this delicate herb, then use it to create a deeply flavorful and comforting soybean paste stew. This recipe includes detailed instructions, from preparing the naengi to freezing it for later enjoyment, ensuring you can savor its unique spring aroma anytime. Let’s make a heartwarming soup that will revitalize your appetite!
Ingredients- 1 pack fresh winter sweetgrass (naengi) (approx. 200g)
- A handful of dried anchovies for broth (approx. 10g)
- 1 Korean green chili pepper (optional, for spiciness)
- 1.5 Tbsp soybean paste (doenjang)
- 1 Tbsp minced garlic
- 3 cups rice water (ssal-tteumul) (approx. 600ml)
Cooking Instructions
Step 1
First, prepare the roots of the naengi to maximize freshness. Gently scrape off the soil from the root part using the back of a knife. Remove any fine roots or clinging dirt. Also, trim off any yellow or wilted leaves. If the naengi stalks are too large, cut them in half for easier handling.
Step 2
Place the cleaned naengi in a bowl and cover it generously with water. Let it soak for about 30 minutes. This helps loosen any remaining soil or impurities. Once the water settles, carefully drain the water and rinse the naengi under running cold water. Repeat rinsing until the water runs clear to ensure no earthy taste remains.
Step 3
Now, it’s time to blanch the naengi. Fill a pot with plenty of water and add 1 tablespoon of salt once the water begins to boil. Blanching helps to brighten the naengi’s vibrant green color and remove any unwanted odors.
Step 4
Once the water is at a rolling boil, add the prepared naengi and blanch for precisely 30 seconds. Over-blanching will cause the delicate aroma of the naengi to dissipate, so be mindful of the time. Immediately turn off the heat, drain the naengi, and rinse it under cold water to stop the cooking process and cool it down.
Step 5
To preserve the naengi’s aroma when storing, avoid squeezing out all the water. Gently press the blanched naengi with your hands to remove excess water, leaving a slight moisture content. Portion the naengi into resealable bags or containers and freeze them. Including a small amount of the blanching water with the naengi in the bag can help prevent it from drying out.
Step 6
When preparing naengi for freezing, gently press it to remove excess water but don’t wring it out completely. Leaving a little moisture helps maintain its freshness after thawing.
Step 7
By freezing naengi in portions, you can enjoy its fresh, spring-like flavor year-round. Storing it when it’s at its peak freshness allows you to recreate that just-picked taste later. However, for the best experience, it’s recommended to consume the frozen naengi within 1-2 weeks, as it’s always best enjoyed in season.
Step 8
Now, let’s get started on making the naengi doenjang guk! Gather your ingredients: rice water for a clear broth, fresh naengi, savory anchovies, crisp green onions, spicy green chili peppers, and aromatic minced garlic. Use dried anchovies specifically for making broth.
Step 9
To build a rich base for the stew, pour the rice water into a pot with the dried anchovies. Bring it to a boil over high heat to create a flavorful broth. Let it simmer until the rice water becomes opaque and milky. It’s best to extract the anchovy broth first before adding the doenjang. Simmer the anchovies for about 10 minutes.
Step 10
Once the anchovy broth has developed its flavor, remove the anchovies. Add 1.5 tablespoons of doenjang (soybean paste) and stir well to dissolve completely. Ensuring the doenjang is fully incorporated without lumps is key to a smooth and clean-tasting broth. For an even deeper flavor, you can also add a little soy sauce or soup soy sauce (ganjang) at this stage.
Step 11
When the doenjang broth begins to boil, add the chopped green onions and diagonally sliced Korean green chili peppers. The chili peppers add a pleasant heat that cuts through the richness of the stew. Adjust the amount of chili peppers to your preference, or omit them if you prefer a milder soup.
Step 12
Finally, add the blanched naengi to the pot. Simmer for just another 2-3 minutes until the flavors meld together. Avoid overcooking the naengi, as it can diminish its fresh, earthy aroma. Once the soup is fragrant and the ingredients are well combined, your delicious naengi doenjang guk is ready!
Step 13
Add 1 tablespoon of minced garlic to enhance the aroma and flavor. Minced garlic complements the earthy notes of the naengi and the savory depth of the doenjang. Stir it in immediately after adding.
Step 14
Ladle the flavorful naengi doenjang guk into warm bowls. Serve it with freshly cooked rice for a truly delightful and seasonal meal that’s perfect for any occasion.
Step 15
Enjoy your delicious bowl of naengi doenjang guk! Reawaken your appetite with this aromatic and comforting spring specialty.
