Fragrant Chickweed Soybean Paste Stew: A Deep Flavored Recipe Cooked with Homemade Doenjang
Discover the secret to making delicious chickweed doenjang-guk (soybean paste stew) with homemade doenjang, capturing the essence of spring!
Today, I’ll show you how to make a hearty and spicy chickweed doenjang-jjigae! This stew, infused with the fresh aroma of chickweed and the rich depth of homemade soybean paste, is perfect for a satisfying meal.
Main Ingredients
- 800 ml Water
- 10 Anchovies (for broth)
- 1 Tbsp Minced Garlic
- 2 Tbsp Doenjang (Korean soybean paste)
- 1 Tbsp Gochujang (Korean chili paste)
- 3 Korean Green Chilies (Cheongyang)
- 1 handful Fresh Chickweed (approx. 50-70g)
- 1 Tbsp Soup Soy Sauce (Guk-ganjang)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1/2 Onion
- 1/2 block Firm Tofu
- 1/2 stalk Green Onion (Scallion)
- 2 Mushrooms (e.g., Oyster or Shiitake)
Cooking Instructions
Step 1
First, let’s make the anchovy broth, the foundation of a delicious doenjang-jjigae. Pour 800 ml of water into a pot, add 10 dried anchovies (for broth) and a piece of dried kelp (optional). Bring to a simmer over medium heat and boil for 10 minutes to create a rich stock. Remove the anchovies and kelp, reserving the broth.
Step 2
Thoroughly wash the fragrant chickweed under running water multiple times to remove any remaining dirt or grit, especially from the roots. Trim any tough stems and cut the greens into bite-sized pieces, about 5cm long.
Step 3
Dice the firm tofu (1/2 block) into roughly 1.5 cm cubes. Cutting it into manageable pieces will prevent it from falling apart too much during cooking.
Step 4
Prepare the mushrooms for added flavor and texture; I’m using 2 oyster mushrooms today. Trim the tough ends, lightly rinse them, and then either shred them by hand or slice them into about 1cm thick pieces.
Step 5
Now, let’s add the soybean paste to the broth. Place 2 tablespoons of doenjang in a fine-mesh sieve and gently stir it into the hot broth until fully dissolved. This helps to create a smooth and clear soup base.
Step 6
To add a spicy kick, stir in 1 tablespoon of gochujang. Mix it well with the dissolved doenjang.
Step 7
Add 1 tablespoon of gochugaru (chili flakes) for a pleasant heat. Feel free to adjust the amount to your preference.
Step 8
For enhanced umami, add 1 tablespoon of minced garlic and 1 tablespoon of soup soy sauce (guk-ganjang) to season. It’s best to season with guk-ganjang first, taste, and then add salt if needed for the final adjustment.
Step 9
Chop the 1/2 onion into 1.5 cm cubes and add them to the pot. Onions add a subtle sweetness and depth to the stew.
Step 10
Slice the 3 Korean green chilies diagonally. Remove the stems first. If you prefer it spicier, leave the seeds in; if you want it milder, remove the seeds before slicing.
Step 11
Add the prepared oyster mushrooms (2 pieces) to the pot. The mushrooms will absorb the flavors of the broth, adding a delightful chewiness.
Step 12
Once the vegetables have softened slightly and the flavors have melded, add the cleaned chickweed. Avoid overcooking the chickweed, as it can lose its fragrant aroma. Cook just until wilted.
Step 13
After adding the chickweed, cover the pot and simmer for about 5 more minutes over medium heat. Finally, add the sliced green onion (1/2 stalk) and simmer for another moment. Your fragrant chickweed doenjang-jjigae is ready! Serve hot with a bowl of rice.
