Aromatic Spring Nettle Doenjang Stew Recipe
Delicious Doenjang Stew with Spring Nettles
As spring arrives, fragrant nettles sprout from the fields! I’ve gathered a basketful of fresh nettles. In Gangwon Province, ‘makjang’ (a type of fermented soybean paste) is often preferred over regular doenjang. Today, I’ll show you how to make a flavorful nettle stew using this savory makjang. It’s a dish that will revive your appetite with the true taste of spring.
Main Ingredients- 500ml Anchovy-Kelp Broth (or rice water)
- 1 handful fresh nettles (approx. 80g)
- 1/4 block soft or regular tofu
- 1 Tbsp makjang or doenjang (Korean soybean paste)
Cooking Instructions
Step 1
Preparing the Fragrant Nettles: This is the crucial first step to bring out the best flavor of fresh nettles.
Step 2
Nettles are most delicious when harvested in spring. Avoid overly thick or old ones, as they can become tough. Choose fresh, tender nettles. Carefully clean the soil from between the leaves and roots. Hold the roots and swish the leaves in running water to wash them. It’s important to rinse them thoroughly multiple times until no more soil comes out. Soaking them briefly in water before rinsing can make cleaning easier.
Step 3
This is about one handful of prepared nettles. Using a generous amount will result in a richer flavor.
Step 4
Cut the cleaned nettles into bite-sized pieces (about 3-4cm long). Dice the tofu into small cubes, similar in size to the nettles. Prepping the ingredients like this will make the cooking process much smoother.
Step 5
Simmering the Savory Makjang (or Doenjang): Pour 500ml of the prepared broth into a pot and bring it to a boil. Once the broth is boiling, add 1 tablespoon of makjang (or doenjang) and stir well to dissolve. If your makjang doesn’t contain chili powder, you can add 1/2 tablespoon of fine gochugaru (Korean chili flakes) to the doenjang for a subtle kick. (Optional)
Step 6
As the broth begins to boil again, gently add the prepared nettles. This will allow their fragrant aroma to infuse into the soup.
Step 7
Once the soup comes back to a rolling boil, it’s time to add the next ingredient.
Step 8
Finally, add the diced tofu and let it simmer briefly. Stir gently to prevent the tofu from breaking apart. It’s best not to overcook the nettles, as their delicate aroma can diminish and their texture can become mushy. Simmering briefly after adding the tofu is key to preserving the fresh spring flavor of the nettles.
Step 9
You can add chopped green onions or other vegetables if you like, but today I chose to focus solely on the deep, fresh aroma of the nettles. Enjoy your delicious nettle doenjang stew!
