Aromatic Spring Shepherd’s Purse (Naengyi) Soybean Paste Stew
Savory Soybean Paste Stew with Fragrant Shepherd’s Purse
Hello everyone! As they say, ‘The strength of the nation comes from our meals,’ and nothing beats a healthy, seasonal dish. Shepherd’s purse (Naengyi) is a representative spring vegetable, known for its slightly bitter yet wonderfully fragrant flavor. It’s rich in protein, calcium, and iron, making it beneficial for those with weak digestive systems or low energy. To choose the best Naengyi, look for roots that aren’t too thick or tough, leaves that are a deep green, a strong aroma, and small, neat leaves and stems. For storage, it’s best to blanch it before freezing. Today, we’ll be making a delicious and savory soybean paste stew using this aromatic spring herb.
Ingredients- 100g fresh Shepherd’s Purse (Naengyi)
- 1 liter purified water
- 1 pack Anchovy-Kelp stock sachet
- 1/4 block soft Tofu
- 1 red chili pepper
- 1/4 green onion (scallion)
- 2 Tbsp Soybean Paste (Doenjang)
- 1 Tbsp Soy Sauce for soup (Guk-ganjang)
- 1 Tbsp Rice Wine (Cheongju)
- 1 Tbsp minced garlic
- 2/3 Tbsp red chili flakes (Gochugaru)
Cooking Instructions
Step 1
Let’s prepare the fresh Shepherd’s Purse we received! Carefully remove any dirt or debris from where the leaves and stems meet. Discard any yellow or wilted leaves. Use the back of a knife to gently scrape the roots to remove any remaining soil.
Step 2
After cleaning, soak the Shepherd’s Purse in cold water with 2 tablespoons of vinegar for about 10 minutes. Then, rinse it thoroughly under running cold water two to three times to ensure all dirt is gone. Gently shake off excess water.
Step 3
Cut the Shepherd’s Purse into bite-sized pieces. Cutting them too small might reduce the texture, so aim for pieces that are easy to eat in one bite.
Step 4
Dice the Tofu into small, even cubes (about 1.5 cm). Thinly slice the red chili pepper diagonally after removing the seeds. Similarly, slice the green onion diagonally. This adds visual appeal and flavor.
Step 5
In a pot, add 1 liter of water and the Anchovy-Kelp stock sachet. Simmer for 10 minutes to create a flavorful broth. Modern stock sachets are very convenient, infusing flavor quickly! Once the broth is ready, dissolve the 2 tablespoons of Soybean Paste. When it starts to boil, add the prepared Shepherd’s Purse. Please note that the saltiness of soybean paste can vary by brand, so adjust the amount to your taste.
Step 6
Once the Shepherd’s Purse is slightly tender, add the diced Tofu. Include 1 tablespoon of Rice Wine to eliminate any raw smell and 1 tablespoon of minced garlic for extra flavor. Stir gently to prevent the Tofu from breaking.
Step 7
Finally, season with 1 tablespoon of Soy Sauce for soup. If you prefer a little heat, add 2/3 tablespoon of red chili flakes. Add the sliced red chili pepper and green onion and simmer for another moment. Your delicious Shepherd’s Purse Soybean Paste Stew, bursting with spring flavors, is now ready!
