Refreshing and Delicious Bok Choy Soybean Paste Stew
Refreshing and Delicious Bok Choy Soybean Paste Stew
Spring’s Freshness in a Bowl! A Superb Recipe for Bok Choy Soybean Paste Stew
I’ve made a simple yet deeply flavorful soybean paste stew using tender bok choy, a spring favorite! This recipe is sure to awaken your appetite.
Main Ingredients- 300g fresh baby bok choy (Eolgal-i)
- 1 block firm tofu
- 1 packet enoki mushrooms (small size)
- 1 Korean green chili pepper (Cheongyang)
- 1/2 green onion
Seasoning & Broth- 1L anchovy and kelp broth (store-bought)
- 2 Tbsp soybean paste
- 1 Tbsp red chili paste (Gochujang)
- 1 Tbsp minced garlic
- A pinch of black pepper
- 1L anchovy and kelp broth (store-bought)
- 2 Tbsp soybean paste
- 1 Tbsp red chili paste (Gochujang)
- 1 Tbsp minced garlic
- A pinch of black pepper
Cooking Instructions
Step 1
First, thoroughly wash the fresh baby bok choy under running water. Cut it into large pieces and blanch in boiling water for about 2-3 minutes until tender. After blanching, rinse the bok choy in cold water and squeeze out excess moisture. This step helps reduce any bitterness and enhances its tender texture.
Step 2
Once squeezed, cut the bok choy into bite-sized pieces, about 2-3 cm long. Dice the firm tofu into approximately 1.5 cm cubes. Finely mince the Korean green chili pepper for a touch of heat, and thinly slice the green onion. These aromatics will add a wonderful depth of flavor.
Step 3
For a clean and refreshing taste, prepare 1 liter of store-bought anchovy and kelp broth (usually from 2 packs). Pour the broth into a pot. While you can use anchovy broth or rice water, kelp broth is excellent for its subtle flavor that doesn’t overpower the other ingredients.
Step 4
Once the broth begins to boil, dissolve 2 tablespoons of soybean paste and 1 tablespoon of red chili paste into it. Using both pastes creates a richer, more complex flavor profile. After the pastes are well combined, add the prepared tofu and cut bok choy. Bring to a rolling boil over high heat and simmer for 3 minutes. This simmering time ensures the ingredients become tender and flavorful.
Step 5
After boiling for 3 minutes, add 1 tablespoon of minced garlic and a pinch of black pepper. Minced garlic adds a wonderful aroma and depth, while black pepper helps to balance flavors and remove any unwanted odors.
Step 6
Finally, prepare the enoki mushrooms by trimming the ends and separating the strands. Add them to the simmering stew. Enoki mushrooms cook very quickly, so adding them at the end prevents them from becoming mushy.
Step 7
Simmer for just 1 more minute after adding the enoki mushrooms, and your delicious bok choy soybean paste stew is ready! Turning off the heat and letting it rest for a moment allows the flavors to meld beautifully.
Step 8
Using store-bought anchovy and kelp broth resulted in an exceptionally refreshing and clean-tasting bok choy soybean paste stew. The freshness of the seasonal bok choy combined with the savory depth of the soybean paste creates a truly magical flavor that pairs perfectly with a bowl of rice. Enjoy your meal!
