Spring’s Fragrance! Quick & Easy Wild Garlic (Dallae) Doenjang Jjigae (Miso Stew)
Spring’s Fragrance! Quick & Easy Wild Garlic (Dallae) Doenjang Jjigae (Miso Stew)
10-Minute Seasonal Dish! Mom’s Classic Dallae Doenjang Jjigae – A Taste of Home
Spring has sprung, and wild garlic (dallae) is in season, making everything it’s added to incredibly delicious! I’ve made a hearty doenjang jjigae (Korean soybean paste stew) with it. I vividly remember my mother making this stew for my father when dallae was in season. Back then, I wasn’t fond of the pungent, slightly spicy flavor of dallae and barely tasted it, but now, I crave it and can’t get enough! Even my picky eaters at home, who used to shy away from dallae, now devour it, saying it’s delicious no matter how I prepare it. It seems time truly heals all picky palates! This doenjang jjigae captures that nostalgic homemade taste from my childhood, without needing any special ingredients or complicated seasonings. Enjoy this bubbling, flavorful stew. Have a delicious weekend!
Stew Ingredients- 1 Potato (small)
- 1/2 block Firm Tofu
- 1 handful Fresh Wild Garlic (Dallae) (approx. 50g)
- 2 cups Rice Water (400ml)
- 1/2 Tbsp Fermented Anchovy Sauce or Salted Pollack Roe Paste (optional, for depth)
- 1/3 pack Enoki Mushrooms
Seasoning Ingredients- 1 Tbsp Homemade Doenjang (Soybean Paste)
- 1 Tbsp Store-bought Doenjang (to blend with homemade)
- 1/2 tsp Minced Garlic
- Optional: A little cooking wine or MSG
- A little Green Onion (thinly sliced)
- 1 Tbsp Homemade Doenjang (Soybean Paste)
- 1 Tbsp Store-bought Doenjang (to blend with homemade)
- 1/2 tsp Minced Garlic
- Optional: A little cooking wine or MSG
- A little Green Onion (thinly sliced)
Cooking Instructions
Step 1
Let’s start by preparing the broth, the foundation of a delicious stew. Pour 2 cups of rice water into a pot and bring it to a boil over high heat. Once boiling, reduce the heat to medium and simmer for about 5 minutes to create a flavorful base.
Step 2
Prepare the ingredients for the stew. Peel the potato and slice it thinly, about 0.5 cm thick. Cut the tofu into 1.5 cm cubes. Wash the dallae thoroughly under running water, trim the roots, and cut it into approximately 5 cm lengths. Separate the enoki mushrooms by removing the base and pulling them apart.
Step 3
When the broth is simmering, add the homemade doenjang (1 Tbsp) and store-bought doenjang (1 Tbsp) to the pot. It’s best to dissolve the doenjang through a sieve to ensure a smooth, lump-free consistency, which results in a cleaner-tasting broth.
Step 4
Once the doenjang-infused broth returns to a boil, add the sliced potatoes first and let them cook for about 5 minutes until they start to soften. Then, add the cubed tofu and the enoki mushrooms. For an extra layer of savory flavor, add 1/2 Tbsp of fermented anchovy sauce or salted pollack roe paste.
Step 5
When all the ingredients are cooked and the flavors have melded, stir in the minced garlic (1/2 tsp) and the sliced green onions. Let it simmer briefly. If you prefer, you can add a splash of cooking wine or a pinch of MSG for enhanced taste. Finally, add the fresh dallae for its signature pungent aroma. Cook for just under a minute – overcooking dallae can make it bitter and diminish its vibrant flavor and texture. Quick cooking is key here!
Step 6
Serve the deliciously prepared dallae doenjang jjigae hot, alongside a bowl of steamed rice. Enjoy the invigorating taste of spring with every spoonful of this steaming, flavorful stew.
