Hearty Dried Pollack and Vegetable Greens Soybean Paste Stew
Hearty Dried Pollack and Vegetable Greens Soybean Paste Stew
Savory and Deeply Flavorful Soybean Paste Stew with Vegetable Greens and Dried Pollack
This is a rich and savory soybean paste stew (Doenjang Jjigae) featuring tender vegetable greens and dried pollack (hwangtae) that simmer to create a deeply flavorful broth with a hint of spice. It’s a comforting and nourishing dish perfect for a chilly day.
Main Ingredients- 1 block of Ugeoji (aged napa cabbage leaves, thawed)
- 1 piece of Daikon radish, about 2cm thick
- 1 handful of Dried Pollack (Hwangtaechae), approx. 30g
Seasoning & Condiments- 4 Tbsp Soybean Paste (Doenjang)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Minced Garlic
- 1 Tbsp Sesame Oil
- 4 Tbsp Soybean Paste (Doenjang)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Minced Garlic
- 1 Tbsp Sesame Oil
Cooking Instructions
Step 1
Thaw the frozen Ugeoji (aged cabbage leaves). Rinse them thoroughly under running water several times to remove any grit. Gently press out excess water with your hands and cut into bite-sized pieces, about 2-3cm long.
Step 2
Slice the daikon radish into thin, rectangular pieces, approximately 0.5cm thick. Avoid making them too thick, as this will increase cooking time.
Step 3
In a large bowl, combine the soybean paste (4 Tbsp), gochugaru (2 Tbsp), minced garlic (1 Tbsp), and sesame oil (1 Tbsp). Mix well until all the seasonings are evenly distributed. This step ensures the flavors meld beautifully into the vegetables.
Step 4
Heat a pot over medium heat. Add the seasoned Ugeoji and daikon radish and sauté for about 3-4 minutes. Stir-frying helps to deepen the flavors and allows the seasonings to penetrate the ingredients.
Step 5
Lightly rinse the dried pollack (Hwangtaechae) in cold water to soften it. Gently squeeze out excess water or drain it well in a sieve. Cut the pollack into 2-3cm lengths with scissors and add it to the pot. Sauté together with the other ingredients. The pollack will add a wonderful umami depth to the broth.
Step 6
Pour in 1 liter (about 5 cups) of water into the pot. Bring the broth to a boil over high heat. Once it’s vigorously bubbling, proceed to the next step.
Step 7
Reduce the heat to low once the stew is boiling. Cover the pot and let it simmer gently for about 15-20 minutes, or until the Ugeoji is tender and the liquid has reduced by about one-third. Taste the broth during simmering and add a little more soybean paste if needed for seasoning.
