Savory and Refreshing Winter Cress (Naengi) Soybean Paste Stew with Bean Sprouts
Savory and Refreshing Winter Cress (Naengi) Soybean Paste Stew with Bean Sprouts
Adding Bean Sprouts to Naengi Doenjang Guk Makes it Savory and Refreshing!
We made this delicious stew with fresh winter naengi. It’s savory and aromatic.
Ingredients- 1 bunch fresh winter cress (Naengi) (approx. 100g)
- 1 bunch fresh bean sprouts (approx. 100g)
- 800ml anchovy and kelp broth
- 1/2 stalk green onion
- 1/2 Tbsp minced garlic
- 1/3 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp soy sauce for soup (guk-ganjang)
- 1 Tbsp soybean paste (doenjang)
Cooking Instructions
Step 1
First, prepare the broth for a delicious stew. In 800ml of water, add anchovies and kelp, and simmer for about 10 minutes to extract a rich broth. (Tip: Using Lee Hye-jung’s secret coin or a broth pack can make it even easier and yield a deeper flavor!)
Step 2
Neatly prepared naengi is the key ingredient for this doenjang guk. Gently scrape off or remove the tough root parts of the naengi with a knife, and pick out any wilted or yellowed leaves, tidying it up carefully.
Step 3
If the stems of the tidied naengi are too long, cut them into bite-sized pieces. If the leaves are very dense, cut them in half to help the seasoning penetrate well.
Step 4
Rinse the prepared naengi several times in cold water, shaking it to ensure no dirt or impurities remain. This prevents an earthy taste in the broth and allows you to enjoy a clean flavor.
Step 5
In the prepared anchovy and kelp broth, dissolve 1 Tbsp of soybean paste thoroughly without lumps. Dissolving the paste beforehand prevents clumping and allows it to blend well with the broth for a deep flavor.
Step 6
Once the broth with dissolved soybean paste begins to boil, add the prepared crunchy bean sprouts and the aromatic naengi. Adding both together will make the soup even more refreshing and flavorful.
Step 7
Next, season with 1 Tbsp of soy sauce for soup (guk-ganjang), add 1/2 Tbsp of minced garlic and 1/3 Tbsp of red pepper flakes (gochugaru) for a hint of spiciness. Finely chop the green onion and add it at the end for a refreshing taste and aroma.
Step 8
While the soup is simmering, skim off any foam that rises from the bean sprouts or soybean paste with a ladle to maintain a clear and clean broth. This step is important for removing any off-flavors and enhancing the stew’s aroma.
Step 9
Once all the ingredients have melded and cooked beautifully, your savory and refreshing Naengi Doenjang Guk is complete! Thanks to the bean sprouts, the broth is wonderfully refreshing, and the fragrant naengi stimulates your appetite. You’ve prepared a healthy and delicious home-cooked meal. Enjoy!
