Spring Green Soybean Paste Stew (Bomdong Doenjang Guk)
The Secret to a Deep and Rich Spring Green Soybean Paste Stew You Can Use Forever
Is making a delicious doenjang guk (soybean paste stew) surprisingly difficult? We’re revealing the recipe for a deep and rich stew that harmonizes the fresh taste of spring greens with savory soybean paste. You’ll be devouring bowls of rice with this!
Main Ingredients- 1 head of spring greens (bomdong)
- 1/3 stalk of green onion
- 1/2 Tbsp minced garlic
Seasoning & Other Ingredients- 2 Tbsp soybean paste
- 1 Tbsp soup soy sauce
- 1 Tbsp sesame oil
- 1 Tbsp tuna extract (or fish sauce)
- 1 tsp salt
- 1 Tbsp roasted soybean powder (konggaru)
- 2 Tbsp soybean paste
- 1 Tbsp soup soy sauce
- 1 Tbsp sesame oil
- 1 Tbsp tuna extract (or fish sauce)
- 1 tsp salt
- 1 Tbsp roasted soybean powder (konggaru)
Cooking Instructions
Step 1
First, wash the spring greens thoroughly under running water and cut them into bite-sized pieces. Bring 1 liter of water and 1 tsp of salt to a boil in a pot. Once boiling, add the cut spring greens and blanch for about 1 minute. This helps to retain their crisp texture and remove any unwanted flavors.
Step 2
Rinse the blanched spring greens in cold water to cool them down, then firmly squeeze out the excess water. Squeezing out the water well prevents the stew from becoming too diluted. Cut them again into bite-sized pieces.
Step 3
In a bowl, combine the squeezed spring greens with 1 Tbsp of soup soy sauce and 1 Tbsp of sesame oil. Gently mix and massage the ingredients together. This pre-seasoning will enhance the umami flavor when added to the stew.
Step 4
Now, let’s create the deep flavor for the doenjang base. Heat a pan over medium heat and add 1 Tbsp of roasted soybean powder (konggaru). Stir constantly to prevent burning and roast until a nutty aroma is released. Roasting the konggaru adds a wonderful savory depth to the broth. Next, add 2 Tbsp of soybean paste and stir-fry them together. Lightly frying the soybean paste in oil reduces any potential bitterness and enhances its savory qualities. Finally, add 1 Tbsp of tuna extract (or fish sauce) and stir-fry until well combined.
Step 5
Pour 500ml of water into the stir-fried seasoning mixture and stir well to dissolve any clumps of soybean paste. Bring this mixture to a boil. Once it starts boiling, add the pre-seasoned spring greens and bring it back to a boil. When the spring greens float to the surface, add an additional 600ml of water. You can adjust the amount of broth according to your preference.
Step 6
After the stew starts boiling again, continue to simmer for another 5-10 minutes, allowing the spring greens to cook until tender. Lastly, add 1/2 Tbsp of minced garlic and 1/3 stalk of chopped green onion. Simmer for an additional 5 minutes, and your delicious spring green doenjang guk is ready! For a spicy kick, consider adding some chopped chili peppers.
