Aromatic Wormwood Soybean Paste Stew (Naengi Doenjang Jjigae)
Crafting a Fragrant Wormwood Soybean Paste Stew Bursting with Spring Flavors!
Revive your appetite with a bowl of this aromatic wormwood soybean paste stew, brimming with the scent of spring! The slightly bitter wormwood and savory soybean paste create a dish that’s incredibly satisfying with rice. ^^
Stew Ingredients- Water, sufficient amount (approx. 600ml)
- Soup stock cubes, 2 cubes
- Soybean paste, 1.5 Tbsp
- Fresh wormwood (Naengi), 8 roots
- Radish, 1/8 medium (approx. 50g)
- Minced garlic, 1/2 Tbsp
- Dried shiitake mushrooms, 5 mushrooms (or fresh shiitake)
- Onion, 1/2 medium (approx. 75g)
- Firm tofu, 1/2 block (approx. 150g)
- Cheongyang chili peppers, 3 peppers
- Green onion, 1/2 stalk
Cooking Instructions
Step 1
Pour a generous amount of water into a pot and add 2 soup stock cubes. Bring to a boil over high heat, allowing the stock to infuse.
Step 2
Rinse the aromatic wormwood thoroughly under running water to remove any dirt. Then, drain it well in a colander. This step prevents any earthy flavors from entering the stew.
Step 3
If using dried shiitake mushrooms, rehydrate them in lukewarm water until soft, then remove the stems and rinse clean. If using fresh shiitake mushrooms, simply rinse them well.
Step 4
Once the water is boiling vigorously, add 1.5 Tbsp of soybean paste. It’s helpful to place the soybean paste in a sieve and dissolve it into the boiling water. This ensures a smooth consistency without clumps.
Step 5
Slice the radish into thin, uniform pieces, about 0.3cm thick (called ‘nabak-sseolgi’). Avoid slicing it too thick, which would prolong cooking, or too thin, which would make it mushy. Add these slices to the pot to cook.
Step 6
Add 1/2 Tbsp of minced garlic to the pot. This will enhance the savory depth of the soybean paste stew.
Step 7
Dice half an onion into approximately 1cm cubes and add it to the pot. The onion will contribute sweetness and a refreshing taste to the stew.
Step 8
Cut half a block of firm tofu into approximately 1.5cm cubes. Set aside; we’ll add it later when the stew is nearly finished to prevent it from breaking apart.
Step 9
Cut the drained wormwood into pieces about the same size as the radish and tofu, around 2-3cm in length. Shorter pieces are easier to eat.
Step 10
Once the stew returns to a rolling boil, add the prepared wormwood generously. As it simmers, the distinct, fragrant aroma of wormwood will fill the air, enhancing the stew’s flavor. Reduce the heat to medium-low at this point.
Step 11
Slice the shiitake mushrooms slightly smaller than the tofu cubes and add them to the stew. They will add umami and a pleasant chewy texture.
Step 12
After simmering for a bit more and when the onions and radish become translucent, add the finely chopped 3 Cheongyang chili peppers and the diagonally sliced 1/2 green onion stalk. These will provide a spicy kick and a refreshing aroma. Adding them towards the end helps preserve their fresh scent.
Step 13
Your savory and fragrant wormwood soybean paste stew is ready! The addition of shiitake mushrooms blends their rich flavor with the aromatic wormwood, creating a deeply satisfying soybean paste stew. It’s incredibly delicious when mixed with freshly cooked, hot rice – a true rice thief! Wormwood and soybean paste are indeed a perfect pairing. ^^
