Fragrant Spring Ostrich Fern Sundubu Stew
Fragrant Spring Ostrich Fern Sundubu Stew
Super Simple Ostrich Fern Sundubu Stew Recipe Packed with Spring Flavors
Hello everyone! As they say, ‘rice is power.’ Ostrich fern, with its pleasantly bitter and aromatic taste, is a quintessential spring vegetable. Among vegetables, it’s known for its high protein content and rich minerals like calcium and iron, making it particularly beneficial for those with weak digestive systems or frail bodies. To pick good ostrich ferns, look for ones with roots that aren’t too thick or tough, deep green leaves, a strong aroma, and small leaves and stems. It’s best to store them after blanching. Today, we’ll be making a ‘super simple ostrich fern sundubu stew’ using this wonderful spring vegetable. Let’s create a delicious stew that will make you want to finish a whole bowl of rice!
Ingredients- 1 pack soft sundubu (silken tofu, approx. 300-400g)
- 1 handful fresh spring ostrich fern (approx. 50g)
- 1/2 medium onion
- 1 handful king oyster mushrooms (approx. 50g)
- 1/4 stalk green onion
- 1 packet store-bought sundubu seasoning paste
- 1 cup water (200ml)
- 1 fresh egg (yolk only)
Cooking Instructions
Step 1
First, prepare the sundubu. Lightly cut both corners of the sundubu package about 1-2 cm each. This will allow you to easily remove the sundubu without breaking it.
Step 2
Place the removed sundubu in a sieve and let it drain naturally for a while. This prevents the stew from becoming too watery and enhances the richness of the broth.
Step 3
Prepare the other ingredients. For the king oyster mushrooms, trim off the tough bottom ends and then tear them into bite-sized pieces by hand. Slice the onion thinly. Cut the green onion diagonally into thin slices. Ostrich ferns may have soil attached, so scrape the root ends clean, soak them in cold water with 2 tablespoons of vinegar for about 10 minutes to remove any bitterness and clean them thoroughly. Once drained, cut the ostrich fern into roughly 3 equal pieces.
Step 4
Measure and prepare 1 packet of store-bought sundubu seasoning paste and 1 cup (200ml) of clear water.
Step 5
Prepare 1 fresh egg and carefully separate only the yolk to be added to the stew. The egg white can be used for other dishes.
Step 6
Now, let’s start cooking the stew. In a ttukbaegi (earthenware pot) or a regular pot, add 1 cup of water and 1 packet of sundubu seasoning paste, and stir to dissolve. Then, add the sliced onions and bring to a boil.
Step 7
Once the onions begin to soften slightly, add the torn king oyster mushrooms, and then add the prepared sundubu, either whole or broken into large chunks. Boil over high heat for about 3 minutes until the sundubu is cooked.
Step 8
When the sundubu starts to bubble, add the prepared ostrich fern and the diagonally sliced green onions. The ostrich fern might seem bulky at first, but it will wilt down as it cooks, so if you didn’t add it all, add the remaining portion. Continue to simmer for another 2 minutes to allow the fragrance of the ostrich fern to fully infuse into the stew.
Step 9
Finally, carefully spoon the separated egg yolk onto the surface of the stew. For an extra touch of freshness and visual appeal, you can garnish with a little more ostrich fern. Enjoy this delicious ostrich fern sundubu stew with a warm bowl of rice!
