Aromatic Spring Wild Chive & Doenjang Stew (Dallae Doenjang Jjigae)
Flavorful Spring Side Dish: Dallae Doenjang Jjigae
Introducing a delightful Dallae Doenjang Jjigae, a savory Korean soybean paste stew simmered with fresh, spring wild chives (dallae). This fragrant and nourishing soup is perfect for awakening your appetite during the spring season. Enjoy a comforting and delicious meal!
Stew Ingredients- 1 Tbsp Doenjang (Korean soybean paste, heaped)
- Small piece of Radish (approx. 50g, for stew)
- 1 King Oyster Mushroom
- 1/2 medium Onion
- 2/3 block Tofu (approx. 200g)
- 100g Fresh Wild Chives (Dallae)
- 2 Korean Green Chilies (Cheongyang)
- 1/2 Tbsp Minced Garlic
- 1 Broth Cube (or 300ml Anchovy-Kelp Broth)
Cooking Instructions
Step 1
First, in a pot, add 300ml of water (or anchovy-kelp broth) and dissolve 1 broth cube. Once the water boils, add 1 heaped tablespoon of Doenjang (Korean soybean paste) and stir well to dissolve, ensuring there are no clumps. Let the broth simmer vigorously until it boils well.
Step 2
Dice the radish into small, bite-sized cubes, about 1.5cm. This size helps the radish absorb the flavors well and become tender. Add the prepared radish to the simmering doenjang broth and continue to boil.
Step 3
Once the radish is somewhat tender, add the sliced king oyster mushroom (about 1cm thick), the quartered onion, and the cubed tofu to the pot. Let everything simmer together until the vegetables and tofu are cooked through and tender. Skim off any foam that rises to the surface for a cleaner taste.
Step 4
It seems like a generous amount of tofu has been added this time! The abundant tofu will add a lovely savory depth to the stew.
Step 5
When all the ingredients are tender, add the neatly prepared wild chives, cut into bite-sized pieces. After adding the wild chives, stir in 1/2 tablespoon of minced garlic and the diagonally sliced Korean green chilies. Turn off the heat immediately after adding the wild chives and chilies, as wild chives are delicate and can become grassy if overcooked.
Step 6
Finally, gently stir the stew once. The residual heat will perfectly cook the wild chives. The fragrant aroma of the wild chives will infuse the broth, completing your delicious Dallae Doenjang Jjigae! Serve hot with a bowl of rice and enjoy.
