Spring Delight: Hearty Clam and Field Mustard Green Soybean Paste Stew
Spring Delight: Hearty Clam and Field Mustard Green Soybean Paste Stew
Spring Seasonal Food: Aromatic Field Mustard Green & Wild Chive Soybean Paste Stew with Plenty of Clams
When spring arrives, what comes to mind? Aromatic field mustard greens and wild chives, of course! Among the many ways to enjoy these spring delicacies, nothing beats the fragrant and deeply satisfying ‘Field Mustard Green and Wild Chive Soybean Paste Stew’! This recipe elevates it further by adding a generous amount of tender clam meat, creating a truly exceptional spring dish. Get ready to have your appetite revived by this flavorful and comforting stew, perfect for a delightful spring meal.
Main Ingredients- 200g Fresh Field Mustard Greens (Naengi)
- 150g Wild Chives (Dallae)
- 1 block Firm Tofu (approx. 300-350g)
- 200g Clam Meat
- 1 medium Onion
- 1 stalk Green Onion
- 1 piece Napa Cabbage Kimchi Core (optional, for extra refreshing taste)
- 2000ml Water (approx. 10 cups)
Seasoning- 4 Tbsp Soybean Paste (Doenjang) – adjust to taste
- 1 Tbsp Gochugaru (Korean Red Pepper Flakes)
- 4 Tbsp Soybean Paste (Doenjang) – adjust to taste
- 1 Tbsp Gochugaru (Korean Red Pepper Flakes)
Cooking Instructions
Step 1
Begin by preparing the clam meat (200g). Rinse it thoroughly under cold running water about twice to remove any impurities or grit.
Step 2
Cut the firm tofu block (1 block) into bite-sized cubes, similar in size to your other ingredients like vegetables.
Step 3
Prepare the aromatic field mustard greens (200g) and wild chives (150g) by cutting them into roughly four sections. Carefully clean the field mustard greens, removing any remaining soil, wilted leaves, or tough roots. For a milder flavor, you can briefly blanch them in boiling water for about 30 seconds before using.
Step 4
Finely chop or thinly slice the onion (1). Slice the green onion (1 stalk) diagonally to add a fresh aroma.
Step 5
Clean the root end of the wild chives. Peel away any outer skin or remaining soil from the bulbous part for a cleaner taste and appearance.
Step 6
Trim the wild chives just above where the leaves split, removing any excessively long or wilted stems. Chop them into manageable, bite-sized pieces. Taking these small steps to meticulously prepare your ingredients will truly enhance the final flavor of your spring dish.
Step 7
Don’t throw away the core of your Napa cabbage kimchi! This often-discarded part adds a surprisingly refreshing and deep umami flavor to soybean paste stew. Finely chop the kimchi core and set aside – it’s a secret ingredient for a more delicious broth!
Step 8
Soybean paste varies in saltiness and flavor depending on the brand and whether it’s homemade. Start with 4 tablespoons and adjust the amount according to your personal preference and the saltiness of your paste. You can add more if you prefer a richer, more robust flavor.
Step 9
Pour 2000ml of water into a pot and dissolve the soybean paste (4 Tbsp). Add the Gochugaru (1 Tbsp) and the sliced onion. Bring this mixture to a boil over medium-high heat. Allow the onions to soften and release their sweetness into the broth.
Step 10
Once the broth starts boiling and the onions become translucent or begin to float, add the prepared wild chives, field mustard greens, tofu, green onions, and the special addition of kimchi core. Let everything simmer together over medium-high heat for about 15 minutes, allowing the flavors to meld beautifully.
Step 11
Finally, add the clam meat to the stew. Cook for just a few more minutes. Clams can become tough if overcooked, so adding them towards the end is best.
Step 12
As the stew simmers, skim off any foam or scum that rises to the surface with a spoon. This helps to create a clearer and cleaner-tasting broth. Continue to simmer for another 5 minutes after skimming to ensure all the ingredients’ flavors are well infused into the soup.
Step 13
With plenty of clam meat, fragrant field mustard greens and wild chives, and the refreshing touch of kimchi core, your delicious and savory ‘Field Mustard Green and Wild Chive Soybean Paste Stew’ is ready! This deeply satisfying spring stew is sure to become a new favorite. Enjoy!
