Aromatic Spring Delight: Savory Cheonggukjang Stew with Wild Chives
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Experience the fresh flavors of spring with this incredibly savory and aromatic Cheonggukjang stew, generously infused with wild chives (dallae). This recipe skips the meat, focusing on a rich, nutty broth that’s both comforting and light. Following a popular doenjang jjigae with sea squirt and beef brisket, this version celebrates the essence of the spring season. The delicate aroma of wild chives and the subtle fragrance of chives create a delightful culinary experience. Prepare this super simple recipe for a taste of spring in your own kitchen!
Main Ingredients
- 1/2 bunch wild chives (dallae)
- 1 bunch garlic chives
- 1/2 zucchini
- 1/4 Korean radish (mu)
- 1 onion
- 3 Tbsp fermented soybean paste (cheonggukjang)
- 2 Tbsp soybean paste (doenjang)
- 1 block firm tofu
- 1 Tbsp minced garlic
- 3 Tbsp chopped scallions
- 1L stock (anchovy-kelp stock or dried pollack head stock recommended)
Cooking Instructions
Step 1
First, prepare the vegetables for the stew. Slice the zucchini and onion into fan shapes, about 0.5cm thick. Thinly julienne the Korean radish; this adds a refreshing sweetness and depth to the broth. (Adding radish significantly enhances the stew’s flavor, a tip often seen in popular cooking shows!)
Step 2
Begin by adding the doenjang (soybean paste) to the bottom of your pot. Layering the doenjang first helps to create a richer base for the stew.
Step 3
Now, add the julienned radish, sliced onion, zucchini, and a block of tofu cut into bite-sized pieces. Stir in 1 Tbsp of minced garlic and 3 Tbsp of chopped scallions. Pour in about 1L of stock, just enough to cover the ingredients. (You don’t need to fill it to the brim, as the tofu and vegetables will release their own moisture.)
Step 4
Once the basic doenjang jjigae starts to boil vigorously, reduce the heat slightly. Stir in 3 Tbsp of cheonggukjang (fermented soybean paste) until well dissolved. Finally, add the generously chopped wild chives (about 4cm in length) and the garlic chives, also cut to a similar length. Wild chives and garlic chives lose their delicate flavor and texture if overcooked, so add them just before the final boil and turn off the heat immediately after it comes to a rolling boil.
Step 5
Your delicious Cheonggukjang stew, full of savory depth, wholesome goodness, and the fragrant essence of spring wild chives, is ready! The vibrant flavors of wild chives and garlic chives are beautifully preserved, making each spoonful a delight. Serve hot with a bowl of steamed rice for a truly satisfying meal.
