Aromatic Chickweed Soybean Paste Stew (Naengi Doenjang Guk)
The Sound of Spring Arriving~ How to Make Naengi Doenjang Guk, Naengi Dishes, Naengi Doenjang Jjigae
Experience the essence of spring with this fragrant Naengi Doenjang Guk recipe. Perfect for reviving your appetite or savoring the fresh taste of early spring vegetables, this recipe can also be adapted into a hearty Naengi Doenjang Jjigae. Follow along to create a delicious and satisfying meal!
Ingredients (Serves 3-4)
- 100g chickweed (weight after trimming)
- 600ml anchovy-kelp broth
- 2 Tbsp soybean paste (doenjang)
- 1 piece radish (approx. 120g)
- 1/2 block firm tofu
- 1/2 onion
- 1/2 stalk green onion
- 2 Korean green chili peppers
- 1/2 Tbsp minced garlic
Cooking Instructions
Step 1
Begin by carefully preparing the chickweed. Remove any yellowed or wilted leaves. Scrape the muddy roots and stems with a knife, and trim away any small roots or dirt. Aim for about 100g of trimmed chickweed. Soak the cleaned chickweed in cold water for about 20 minutes to help loosen any remaining soil. Then, rinse it thoroughly under running water several times until no more dirt comes out. Finally, drain it in a colander.
Step 2
Chop the prepared chickweed into bite-sized pieces. Prepare 600ml of anchovy-kelp broth by simmering them beforehand. A clear, rich broth will enhance the flavor of your soybean paste stew.
Step 3
Prepare the vegetables that will add refreshing flavor and depth to the stew. Slice the radish thinly, about 120g. Cut half an onion into pieces. Slice half a green onion diagonally. For a bit of heat, thinly slice two Korean green chili peppers diagonally. If you prefer less spice, you can omit the chili peppers.
Step 4
Cut half a block of firm tofu into bite-sized cubes. This will add a soft texture to the stew.
Step 5
Now, let’s start cooking the stew. Pour 600ml of the anchovy-kelp broth into a pot or earthenware pot. Dissolve 2 tablespoons of soybean paste into the broth. Adjust the amount of soybean paste according to its saltiness; if it’s mild, you might need to add up to 2.5 tablespoons.
Step 6
After dissolving the soybean paste, add the sliced radish. Bring to a boil over high heat, then reduce to medium heat and simmer for 4-5 minutes. Skim off any foam that rises to the surface during cooking, and keep the lid slightly ajar. After simmering for about 5 minutes, add the chopped chickweed. Immediately add the onion, green onion, chili peppers, and tofu. Stir gently, then add 1/2 tablespoon of minced garlic. Continue to simmer for another 2-3 minutes until everything is cooked through. Continue skimming off foam. Taste and adjust seasoning: if it’s too bland, add a little soy sauce or fish sauce; if too salty, add a splash of water. You can also add a pinch of red pepper powder for extra flavor, or a tiny bit of sugar if the soybean paste tastes too strong or heavy.
Step 7
Enjoy your delicious Naengi Doenjang Guk, filled with the fresh aroma of spring! We wish you all the best in March and hope you have a wonderful day! *^^*