Aromatic Spring Greens & Savory Soybean Paste Stew (Naengi Doenjang Jjigae)
How to Make Fragrant Naengi Doenjang Jjigae: A Taste of Spring’s Best Wild Greens (Seasonal Delicacy for March-April)
Combat spring fatigue with a revitalizing bowl of Naengi Doenjang Jjigae! This hearty stew captures the essence of spring with its aromatic wild greens and deeply savory soybean paste.
Main Ingredients
- 600ml Anchovy-Kelp Broth
- 100g Fresh Naengi (Shepherd’s Purse)
- 200g Silken Tofu (approx. 1/2 block), cubed
- 1/4 Onion, thinly sliced
- 1/3 Korean Zucchini (Aehobak), sliced
- 1/3 Green Onion, diagonally sliced
- 1 Korean Green Chili (Cheongyang Pepper), thinly sliced (optional, for heat)
Seasoning
- 2 Tbsp Doenjang (Korean Soybean Paste)
- 1/2 Tbsp Gochujang (Korean Chili Paste)
- 1 Tbsp Guk-ganjang (Soup Soy Sauce)
- 1 Tbsp Gochugaru (Korean Chili Flakes)
- 1 Tbsp Minced Garlic
- 1/2 Tbsp Sugar
- 2 Tbsp Doenjang (Korean Soybean Paste)
- 1/2 Tbsp Gochujang (Korean Chili Paste)
- 1 Tbsp Guk-ganjang (Soup Soy Sauce)
- 1 Tbsp Gochugaru (Korean Chili Flakes)
- 1 Tbsp Minced Garlic
- 1/2 Tbsp Sugar
Cooking Instructions
Step 1
Thoroughly wash the 100g of fresh Naengi under running water, ensuring all soil is removed, especially from the roots. Gentle yet thorough cleaning is key.
Step 2
Prepare the vegetables: Cut the 200g of tofu into 1.5cm cubes. Thinly slice the 1/4 onion. Cut the 1/3 Korean zucchini into half-moon shapes. Diagonally slice the 1/3 green onion and thinly slice the 1 Korean green chili. Ensure all ingredients are prepped and ready.
Step 3
Pour 600ml of anchovy-kelp broth into a pot and bring it to a boil over high heat.
Step 4
Once the broth is boiling, add the sliced 1/4 onion.
Step 5
Dissolve the 2 Tbsp of Doenjang. You can do this by placing it in a fine-mesh sieve over the pot and whisking it into the broth, or by mixing it in a small bowl with some broth first before adding it to the pot. Adjust the amount based on the saltiness of your doenjang.
Step 6
Stir in 1/2 Tbsp of Gochujang for added depth and a touch of sweetness.
Step 7
Add 1 Tbsp of Guk-ganjang (soup soy sauce) to further enhance the savory notes and balance the flavors.
Step 8
If you prefer a spicier stew, add 1 Tbsp of Gochugaru (chili flakes) for a pleasant kick and vibrant color.
Step 9
Incorporate 1 Tbsp of minced garlic to add its aromatic pungency.
Step 10
Add 1/2 Tbsp of sugar to round out the flavors and balance the saltiness of the paste. This is optional and can be adjusted to your preference.
Step 11
Gently add the cubed 200g tofu to the pot, stirring carefully to prevent it from breaking apart.
Step 12
Add the 1/3 sliced Korean zucchini. Cooking it for a short time will maintain its pleasant crispness.
Step 13
Add the diagonally sliced 1/3 green onion for a fresh aroma.
Step 14
For those who enjoy a spicy touch, add the thinly sliced 1 Korean green chili.
Step 15
Finally, add the cleaned 100g of Naengi. Simmer for just about 1 minute more, allowing the flavors to meld beautifully. Avoid overcooking the Naengi to preserve its delicate fresh flavor and aroma. Your delicious Naengi Doenjang Jjigae is now ready!
Step 16
To enhance the visual appeal and capture the fresh essence, I gently placed about half of the Naengi on top of the stew as a garnish just before serving.
Step 17
Enjoy this delightful Naengi Doenjang Jjigae with a bowl of warm rice for a truly satisfying meal! Bon appétit!
