Aromatic Spring Nettle (Naengi) Soybean Paste Stew
Enjoy the deep, savory flavor of Spring Nettle (Naengi) Soybean Paste Stew, enhanced with fresh seasonal nettles.
This Spring Nettle (Naengi) Soybean Paste Stew, infused with the essence of spring, is an absolute rice thief! The unique aromatic quality of fresh nettles elevates the savory depth of the soybean paste, magically reviving even the most dormant appetite. Enjoying a bowl of this stew with warm rice is like experiencing spring with every bite.
Main Ingredients
- Lightly brewed anchovy and kelp broth 600ml
- 1 handful fresh spring nettle (approx. 50g)
- 1/2 block soft tofu
- 1/2 small onion
- 1/4 Korean zucchini (aehobak)
- A little green onion
- 1/2 king oyster mushroom
Seasoning
- Soybean paste 2.5 Tbsp (adjust according to your doenjang’s saltiness)
- Red pepper flakes 1/2 Tbsp
- Soybean paste 2.5 Tbsp (adjust according to your doenjang’s saltiness)
- Red pepper flakes 1/2 Tbsp
Cooking Instructions
Step 1
Freshness is key for spring nettles! First, discard any wilted or damaged leaves. Gently scrape off the dark parts near the roots with the back of a knife to clean them. Rinse thoroughly under running water, paying attention to the roots to remove any dirt. If the cleaned nettles are too long, trim them into bite-sized pieces, considering both the root and leaf parts.
Step 2
Slice the Korean zucchini (aehobak) into half-moons or thin rounds, about 0.5cm thick. Slicing them too thinly might cause them to break apart while cooking, so aim for a moderate thickness.
Step 3
Slice the onion thinly or chop it coarsely. It adds sweetness to the stew, balancing the overall flavor.
Step 4
Slice the king oyster mushroom thinly into rounds or cut into bite-sized pieces. Any type of mushroom, like shiitake or oyster mushrooms, will work well and add to the flavor.
Step 5
Slice the green onion diagonally. Adding it at the end will preserve its fragrant aroma.
Step 6
Dice the tofu into bite-sized cubes, about 1.5cm. Adding it too early might cause it to crumble, so reserve it for later.
Step 7
For Naengi Doenjang Jjigae, a lightly brewed broth is preferred over a strong one. A broth made with anchovies and kelp, brewed gently, complements the nettle’s aroma better and prevents a heavy taste. In a pot, add 600ml of broth and dissolve the soybean paste. (Since doenjang varies in saltiness, it’s best to add about 2 Tbsp first, then taste and add more as needed.) Once the doenjang is dissolved, add the onion and zucchini first and bring to a boil.
Step 8
As the broth begins to boil, stir in 1/2 Tbsp of red pepper flakes for a touch of spicy warmth.
Step 9
When the onion and zucchini are about 1/3 cooked and have become translucent, add the tofu and mushrooms.
Step 10
Now, add the fragrant spring nettles. Nettles can lose their aroma if overcooked, so it’s best to add them towards the end of the cooking process.
Step 11
Once all the vegetables are tender, add the diagonally sliced green onions and simmer for a short while longer to finish. If you prefer a spicier stew, you can add some finely chopped Cheongyang chili peppers at this stage for an extra kick.
Step 12
Your delicious Naengi Doenjang Jjigae is ready, featuring the savory soybean paste base complemented by the fragrant spring nettles. This is a spring delicacy you shouldn’t miss; it’s sure to make you finish a whole bowl of rice!
Step 13
Witness the incredible transformation of soybean paste stew with just a few sprigs of nettles! Spooning it generously over rice and mixing it in creates a satisfying meal that’s more delightful than any side dish. Enjoy the taste of spring in your own home.
