Savory Radish Greens Soybean Paste Stew (Mucheong Doenjang Guk)
Savory Radish Greens Soybean Paste Stew (Mucheong Doenjang Guk)
A Hearty and Savory Stew That You Can Enjoy with Just a Bowl of Rice!
This is a deeply flavorful radish greens soybean paste stew, made with fresh greens from my family’s farm. A warm, rich broth with a spoonful of rice feels like a hearty radish greens soup, warming you from the inside out. It’s a perfect autumn dish that everyone can enjoy without needing many side dishes. Here’s a recipe for a delicious soybean paste stew made with seasonal radish greens.
Main Ingredients- 1 handful of boiled radish greens
- 1-2 potatoes
- 1/2 block of firm tofu
- 3 Korean green chili peppers (Cheongyang peppers)
- 1/2 handful of dried shrimp
- 2 Tbsp soybean paste (Doenjang)
- 1/2 Tbsp salted shrimp (Saewoojeot)
- 1/2 Tbsp minced garlic
- A little bit of green onion
Broth Ingredients- 1 anchovy broth sachet
- 5 pieces of dried kelp (Kombu)
- 7 mug cups of water
- 1 anchovy broth sachet
- 5 pieces of dried kelp (Kombu)
- 7 mug cups of water
Cooking Instructions
Step 1
First, let’s make the broth, which is the base for the stew’s flavor. Pour 7 mug cups of water into a pot, add 1 anchovy broth sachet and 4-5 pieces of dried kelp, and bring to a boil over high heat. Once boiling vigorously, reduce the heat to medium and simmer for about 10 minutes to extract a deep flavor. Then, remove the anchovy sachet and kelp to prepare a clean broth.
Step 2
While the broth is simmering, prepare the ingredients. Chop the boiled radish greens into bite-sized pieces. Dice the potatoes into chunky, bite-sized cubes for a pleasant texture. Cut the tofu into flat, cube shapes. Thinly slice the Korean green chili peppers diagonally to add a spicy kick.
Step 3
In the prepared broth, dissolve 2 Tbsp of soybean paste and 1/2 Tbsp of salted shrimp. Adding salted shrimp enhances the umami flavor, making the stew much more delicious than with just soybean paste. It’s important to stir well with chopsticks or a ladle to ensure the soybean paste dissolves smoothly without lumps.
Step 4
Add the chopped radish greens and potatoes to the broth with dissolved soybean paste. Also, add 1/2 handful of dried shrimp to the pot and bring to a boil. Dried shrimp will add a subtle sweetness to the broth, making its flavor richer.
Step 5
Skim off any foam that rises to the surface as the stew boils, and continue to cook over medium heat. Once the potatoes are tender, add the diced tofu and simmer for a short while longer. Be careful not to overcook the tofu, as it can break apart, so add it only after the potatoes are nearly cooked.
Step 6
When the stew is almost done, add 1/2 Tbsp of minced garlic and simmer for another minute to infuse the garlic aroma. Finally, turn off the heat and add the sliced green onions and diagonally sliced Korean green chili peppers. The chili peppers are recommended for those who enjoy a spicy taste, but you can omit them if you prefer less heat. Your savory radish greens soybean paste stew is now complete!
