Spring’s Essence: Windbreak Namul Soybean Paste Stew
Spring’s Essence: Windbreak Namul Soybean Paste Stew
A Recipe for Windbreak Namul Soybean Paste Stew, Excellent for Fine Dust and Stroke Prevention
Boost your health this season with a savory soybean paste stew made from Windbreak Namul, a spring delicacy. Traditionally known for its benefits against respiratory ailments and wind diseases (like stroke), Windbreak Namul is a particularly precious ingredient for modern individuals suffering from spring yellow dust and fine dust. Its harmony with Korea’s staple fermented soybean paste creates a deep and rich flavor. Combined with a broth made from anchovies and dried shrimp, and a touch of spicy Cheongyang chili pepper, this stew is the ultimate nourishing dish to awaken your appetite during seasonal changes.
Main Ingredients- 250g fresh Windbreak Namul (Pungency-preventing herb)
- 2 Cheongyang chili peppers
- 30g fresh green onion
- 20g dried shrimp
- 1.5L anchovy broth
- 2 Tbsp fermented soybean paste (Doenjang)
- 1 Tbsp minced garlic
- Salt or soy sauce to taste
Cooking Instructions
Step 1
Before you begin cooking, wash and prepare all your ingredients thoroughly. Finely chop the Cheongyang chili peppers and slice the green onion diagonally. If necessary, remove the heads and tails from the dried shrimp. Having your ingredients prepped and ready will make the cooking process much smoother.
Step 2
Rinse the Windbreak Namul, a symbol of spring vegetables, under running water several times to remove any dirt or debris. Blanch it in boiling water for about 30 seconds to 1 minute, then immediately rinse it under cold water to cool it down. This process softens its slightly bitter taste while preserving its crisp texture. Windbreak Namul has been traditionally recognized for its benefits in supporting respiratory health, improving skin conditions, and notably, protecting the body from spring yellow dust and fine dust. Its highly valued roots are also known to help alleviate symptoms of colds, headaches, and sweating, making it a versatile spring herb.
Step 3
To create a deep and rich broth, pour 1.5 liters of cold water into a pot. Add a 5x5cm piece of dried kelp, a handful of dried anchovies for broth, 1/4 onion, the white part of the green onion (30g), and a small piece of ginger (about the size of a garlic clove). Bring to a boil, then reduce the heat to medium-low after about 5 minutes, remove the kelp, and continue to simmer for another 10 minutes to fully extract the refreshing flavor and umami from the anchovies. Be careful not to overcook the kelp, as it can develop a bitter taste.
Step 4
Pour the well-strained anchovy broth back into the pot. Add the blanched Windbreak Namul, cut into bite-sized pieces. Dissolve the 2 tablespoons of fermented soybean paste through a sieve to ensure it’s lump-free, then bring to a boil over high heat for 3 minutes, allowing the savory paste to meld with the broth. Stir well when adding the soybean paste to prevent clumps.
Step 5
Once the soybean paste is dissolved and the Windbreak Namul begins to cook, add the 20g of dried shrimp and anchovy powder (or finely ground anchovies). Continue to boil for another 3 minutes. Dried shrimp and anchovy powder will add a profound depth of flavor and a refreshing quality to the broth, significantly enhancing the stew’s overall taste.
Step 6
Finally, add 1 tablespoon of minced garlic, the diagonally sliced green onion, and the chopped Cheongyang chili peppers. Simmer for another moment until everything is heated through. Season with soy sauce or salt to your preference. The spiciness of the Cheongyang chili peppers cuts through any richness and adds a delightful kick to the stew.
Step 7
Your ‘Windbreak Namul Soybean Paste Stew,’ known for its benefits against fine dust and stroke, is now ready. Enjoy it as a hearty and satisfying meal with a bowl of warm rice.
Step 8
This Windbreak Namul Soybean Paste Stew, a spring specialty that naturally calls to mind the season, offers a delightful harmony between the subtle, aromatic fragrance of the Windbreak Namul and the savory depth of the soybean paste. Its mild yet profound flavor is perfect for awakening your spring palate.
Step 9
The addition of anchovy powder and dried shrimp lends a deeper, richer flavor to the broth, while the added spiciness from the Cheongyang chili peppers creates a wonderfully balanced taste. Enjoy it even more by scooping up both the ingredients and the broth together.
