Hearty and Aromatic Shepherd’s Purse Soybean Paste Stew (Naengi Doenjang Guk)
Aromatic Spring Delight: The Perfect Harmony of Shepherd’s Purse and Savory Soybean Paste Stew (Naengi Doenjang Guk)
Experience the fragrant essence of spring with a bowl of hearty and delicious Shepherd’s Purse Soybean Paste Stew (Naengi Doenjang Guk)! Made with fresh Shepherd’s Purse, which is in season in March, this stew offers the delightful aroma of wild greens combined with the deep, savory flavor of homemade soybean paste. It’s a perfect nourishing dish for the spring season when appetites can be a bit slow. Bring the vibrant energy of spring to your table with this simple yet soul-satisfying recipe.
Basic Ingredients- 200g fresh Shepherd’s Purse (Naengi)
- 10 dried anchovies (for broth)
- 2 pieces dried kelp (approx. 5x5cm each)
- 2 Tbsp homemade soybean paste (Doenjang)
- 1 Tbsp minced garlic
- 1 stalk green onion
- 1 Korean chili pepper (optional, for a spicier kick)
- 1 Tbsp soy sauce for soup (Guk-ganjang, optional, for seasoning adjustment)
Cooking Instructions
Step 1
First, prepare the fragrant Shepherd’s Purse. Since the roots often retain soil, gently scrape off the outer layer of the roots with the back of a knife. Then, rinse the greens thoroughly multiple times under running water to remove all dirt and debris. This is the crucial first step to enjoy the pure, fresh flavor of the Naengi.
Step 2
If any of the prepared Shepherd’s Purse are too large, cut them in half or into 2-3 bite-sized pieces. This makes the stew easier to eat and prevents the greens from breaking down too much during cooking.
Step 3
Now, let’s make a delicious anchovy-kelp broth! In a pot, combine 1.5 liters (about 7-8 cups) of cold water with 10 dried anchovies and 2 pieces of kelp. Bring to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer for 10 more minutes to extract the deep umami flavor from the anchovies and kelp. Be sure to remove the kelp after about 10 minutes, as simmering it for too long can release a bitter taste.
Step 4
Once the broth is ready, carefully remove and discard the anchovies and kelp. Turn off the heat or lower it to very low. Add 2 tablespoons of homemade soybean paste (Doenjang) and stir until it’s fully dissolved and well combined with the broth. It’s important to ensure the paste is smoothly incorporated without lumps for a cleaner soup. Dissolving the paste beforehand helps create a clearer broth.
Step 5
When the broth with the dissolved soybean paste begins to boil again, add all 200g of the prepared Shepherd’s Purse. Let it boil briskly until the greens are just wilted. Overcooking Naengi can diminish its aroma and make it tough, so aim for just a few minutes of simmering after adding it.
Step 6
Finally, let’s enhance the flavor. Stir in 1 tablespoon of minced garlic. Add the sliced green onion (1 stalk) and the Korean chili pepper (1 piece, if using). Give it a gentle stir. Taste the soup and if it needs more saltiness, add 1 tablespoon of soy sauce for soup (Guk-ganjang) to adjust. Simmer for another moment until all the flavors meld together. Your fragrant and hearty Shepherd’s Purse Soybean Paste Stew is now ready to be enjoyed!
