Aromatic Wild Garlic Soybean Paste Stew (Dallae Doenjang Jjigae)
How to Make Dallae Doenjang Jjigae: Savory and Fragrant!
A fragrant Dallae Doenjang Jjigae 🙂
Ingredients- 1/3 zucchini, sliced into half-moons
- 1/2 onion, roughly chopped or thinly sliced
- 1 potato, peeled and sliced into 1cm thick rounds
- 1/2 block firm tofu, cubed
- 1/2 green onion (scallion), sliced diagonally
- 1/2 bunch wild garlic (dallae), washed thoroughly and cut into 3-4cm lengths
- Anchovy-kelp broth, as needed
Seasoning- 2 Tbsp soybean paste (doenjang)
- 1/2 Tbsp red pepper flakes (gochugaru) (optional, for extra spice)
- 2 Tbsp soybean paste (doenjang)
- 1/2 Tbsp red pepper flakes (gochugaru) (optional, for extra spice)
Cooking Instructions
Step 1
First, prepare all the vegetables and tofu by washing and chopping them into bite-sized pieces. For the potato, slice it about 1cm thick, considering its cooking time. Wash the wild garlic (dallae) thoroughly under running water and cut it into about 3-4cm lengths. If you prefer a spicier stew, you can finely chop one Korean green chili pepper at this stage and set it aside.
Step 2
Now, let’s make the base broth for our delicious doenjang jjigae. For about 4 servings, fill a 16cm pot more than halfway with water. Add dried anchovies and kelp to make the broth. Instead of anchovy-kelp broth, using rice water (ssalddeumul) will add an even more savory and deep flavor. You can collect rice water by saving the cloudy water from rinsing rice.
Step 3
While the broth is simmering, cut the prepared zucchini, onion, potato, and tofu into pieces suitable for the stew. Wash the dallae gently under running water and cut it into 3-4cm segments. Having all your ingredients prepped and ready makes the cooking process much smoother.
Step 4
Once the anchovy-kelp broth has simmered and infused its flavor, remove the anchovies and kelp pack. Stir in 2 tablespoons of soybean paste (doenjang). For a richer flavor, you can use a mix of homemade and store-bought doenjang in a 1:1 ratio. Today, I used 2 tablespoons of store-bought doenjang. Make sure to dissolve the paste thoroughly so there are no clumps.
Step 5
After the doenjang is well incorporated, add the potatoes, onion, and zucchini to the pot. Bring the stew to a rolling boil over medium-high heat. Cooking over medium-high heat helps to extract the flavors from the vegetables and makes the broth taste richer. Covering the pot can speed up the cooking process.
Step 6
Once the stew is boiling vigorously, add about 1/2 tablespoon of red pepper flakes (gochugaru). This is optional and adds a touch of spiciness. If you’re cooking for children or prefer a milder taste, feel free to skip this step. The gochugaru also gives the jjigae a more appetizing color.
Step 7
Finally, add the prepared wild garlic (dallae), sliced green onions, and cubed tofu. Let it simmer for another minute or two until everything is heated through. And there you have it – a delicious Dallae Doenjang Jjigae! It’s quite simple, isn’t it? It’s like a basic doenjang jjigae with the added fragrance of spring. The timing of adding the dallae is important; don’t overcook it.
Step 8
Adding the dallae truly brings out its unique fragrant aroma, making the soybean paste stew even more savory and delicious. Because it doesn’t require many complex seasonings, it’s a stew that many people find themselves reaching for, especially during spring. Enjoy a warm and comforting meal with this Dallae Doenjang Jjigae, filled with the essence of spring!
