Hearty Spring Greens Doenjang Jjigae (Korean Soybean Paste Stew)
Hearty Spring Greens Doenjang Jjigae (Korean Soybean Paste Stew)
Flavorful Doenjang Jjigae with Wild Chives and Field Cress
Cooking doenjang jjigae always feels like playing with a miniature kitchen set! Chopping and preparing various ingredients little by little makes it a delightful process. A bowl of freshly made doenjang jjigae is so satisfying that you won’t need any other side dishes. This recipe enhances the traditional savory soybean paste stew with the fresh, aromatic flavors of wild chives (dallae) and field cress (naengi), capturing the essence of spring.
Main Ingredients- 1 Tbsp Doenjang (Korean soybean paste)
- 1 handful Dallae (Korean wild chives) or Naengi (Field cress), washed and trimmed
- 1/4 block Firm Tofu, cut into bite-sized cubes
- 1/4 Zucchini or Korean squash, thinly sliced into half-moons
- 1/2 pack Enoki mushrooms, roots trimmed and separated
- 1 Cheongyang chili pepper (or other spicy green chili), thinly sliced (seeds removed for less heat)
Flavor Enhancers- 1 tsp Shiitake mushroom powder
- 1 tsp Dried anchovy powder
- 1 tsp Shiitake mushroom powder
- 1 tsp Dried anchovy powder
Cooking Instructions
Step 1
Start by preparing the base for the stew. Pour about 400ml of rice water into a ttukbaegi (earthenware pot) and bring it to a simmer over medium heat. Rice water adds a subtle depth and creaminess to the stew.
Step 2
Prepare the vegetables: slice the zucchini into half-moons, cut the tofu into cubes, and thinly slice the cheongyang chili pepper. Trim the roots of the enoki mushrooms and gently pull them apart into smaller clusters. Wash the dallae or naengi and roughly chop them into 3-4 cm lengths. Avoid chopping them too finely, as this can diminish their fresh aroma.
Step 3
Once the rice water is simmering, add the doenjang to the pot. Use a ladle or chopsticks to dissolve the soybean paste completely, ensuring there are no lumps. As the stew comes to a boil, skim off any foam or impurities that rise to the surface for a clearer broth.
Step 4
When the doenjang is fully dissolved and the broth is boiling, it’s time to add the ingredients. Begin with the zucchini, as it takes the longest to cook. Let it simmer for a few minutes until it starts to soften.
Step 5
Add the cubed tofu, sliced chili peppers, and enoki mushrooms to the pot.
Step 6
Next, stir in the shiitake mushroom powder to enrich the broth with a deep, savory umami flavor.
Step 7
Follow with the anchovy powder for a clean, refreshing seafood note. Stir everything well to combine the flavors.
Step 8
Finally, add the chopped dallae or naengi. Cook just until they wilt slightly, which should only take a minute or two. Overcooking will dull their vibrant flavor and aroma. Serve immediately in the ttukbaegi for a warm and comforting meal that sings of spring!
