Aromatic Spring Nettle & Soybean Paste Stew (Naengyi Doenjang Guk)
Spring Aroma-Filled Nettle Doenjang Guk: A Hearty Morning Stew
While nettles and wild chives (naengyi and dallae) are delicious in stir-fries, nettles also make a wonderful soup! This spring #NettleSoybeanPasteStew is savory, slightly spicy, and so satisfying you’ll want bowl after bowl. We carefully selected tender, young nettles and added soybean sprouts and tofu, making it a filling meal even without rice. I personally love adding tofu to stews and soups for its creamy texture. Enjoy the delightful combination of crisp nettles, crunchy soybean sprouts, and soft tofu in this delicious nettle soup. Shall we make it together?
Main Ingredients
- Fresh Nettle (Naengyi) 150g (Choose tender, young nettles without flowers)
- Crisp Soybean Sprouts 100g
- Soft Tofu 160g (Stewing or frying tofu can be used, adjust to your preference)
Broth Ingredients
- Anchovy-Kelp Broth 1 liter (or use a commercial broth pack)
- Dried Kelp (Kombu) 1 sheet (10x10cm)
- Oyster Mushrooms 50g (Torn into bite-sized pieces)
- Cheongyang Pepper 1 (Finely chopped, for a hint of spice)
- Red Bell Pepper 1 (Finely chopped, for color)
- Scallion 20cm (Sliced diagonally)
Seasoning Ingredients
- Soybean Paste (Doenjang) 2 Tbsp
- Red Pepper Flakes (Gochugaru) 1 Tbsp (for a touch of heat)
- Minced Garlic 0.7 Tbsp (Use sparingly to preserve the nettle’s aroma)
- Soy Sauce or Fish Sauce (Tuna Extract) 1 Tbsp (for added umami)
- Anchovy-Kelp Broth 1 liter (or use a commercial broth pack)
- Dried Kelp (Kombu) 1 sheet (10x10cm)
- Oyster Mushrooms 50g (Torn into bite-sized pieces)
- Cheongyang Pepper 1 (Finely chopped, for a hint of spice)
- Red Bell Pepper 1 (Finely chopped, for color)
- Scallion 20cm (Sliced diagonally)
Seasoning Ingredients
- Soybean Paste (Doenjang) 2 Tbsp
- Red Pepper Flakes (Gochugaru) 1 Tbsp (for a touch of heat)
- Minced Garlic 0.7 Tbsp (Use sparingly to preserve the nettle’s aroma)
- Soy Sauce or Fish Sauce (Tuna Extract) 1 Tbsp (for added umami)
Cooking Instructions
Step 1
Carefully prepare the fresh nettles, capturing the essence of spring. Rinse the harvested nettles thoroughly under running water to remove any soil. Trim away any wilted leaves or tough stems. Soaking them briefly in water with a splash of vinegar can help loosen stubborn dirt. After rinsing, drain them well. If the nettle stems are large, cut them into 2-3 manageable pieces.
Step 2
Prepare the other ingredients for a harmonious blend in the soup. Wash the soybean sprouts and drain them. Tear the oyster mushrooms into bite-sized pieces. Finely chop the red bell pepper and Cheongyang pepper, and slice the scallion diagonally. Cut the tofu into approximately 1.5-2cm cubes; this size holds its shape well in the soup.
Step 3
Let’s create a deep and refreshing broth. In a pot, bring 1 liter of water to a boil. Add the dried kelp (or a broth pack) and simmer. Once boiling, remove the kelp to prevent a bitter taste. If using a broth pack, let it steep for a bit longer, then remove it, leaving you with a clear, flavorful broth.
Step 4
Add the prepared soybean sprouts and nettles to the broth. Also, add the minced garlic, which will enhance the nettle’s delicate fragrance. Let it simmer until the soybean sprouts are tender yet still slightly crisp.
Step 5
Stir in the soybean paste (Doenjang) to bring a savory depth, similar to a classic Doenjang Jjigae. If you desire a bit more kick and brightness, add a tablespoon of red pepper flakes (Gochugaru). Add the torn oyster mushrooms and cubed tofu. Continue to simmer until all the ingredients are tender and the soup has developed a rich flavor.
Step 6
Taste the broth and adjust seasoning if needed. While salt can be used, adding a tablespoon of soy sauce or tuna extract will provide a more complex and savory umami. Let it simmer gently for a little longer to allow the flavors to meld beautifully.
Step 7
Finally, add the sliced scallions and chopped peppers. Let it simmer for another minute or two until the flavors meld. Bring the soup to a rolling boil for a moment, then turn off the heat. Your delicious Nettle Soybean Paste Stew, brimming with the scent of spring, is ready!
Step 8
While it’s wonderful served with freshly steamed rice, this hearty Nettle Soybean Paste Stew is so satisfying on its own that it makes for a complete and filling meal without any rice. Enjoy the delightful interplay of textures and flavors from the crisp nettles, crunchy soybean sprouts, and soft tofu!
