Hearty and Refreshing Yeolmu (Young Radish Greens) and Dried Radish Greens Soybean Paste Stew
A Savory and Refreshing Stew Made with Young Radish Greens and Dried Radish Greens
With the holiday season beginning, many of you must be very busy! I made kimchi with the young radish greens my neighbor gave me, and for the dried radish greens I boiled and hung to dry, I saved a little to make this soybean paste stew. It turned out wonderfully savory and delicious! By adding a bit of gochujang to the doenjang base, I completed this tasty yeolmu and dried radish greens soybean paste stew!~
Ingredients- Yeolmu Ugeoji (young radish greens/dried radish greens) 150g
- Tofu 1 block
- Red chili pepper 1
- Chopped green onion 1 Tbsp
- Broth 2 cups
Broth Ingredients- Dashima pack 1
- Dried kelp
Seasoning Ingredients- Doenjang (soybean paste) 1.5 Tbsp
- Gochujang (red chili paste) 1 Tbsp
- Minced garlic 1 Tbsp
- Natural seasoning powder 1 Tbsp
- Dashima pack 1
- Dried kelp
Seasoning Ingredients- Doenjang (soybean paste) 1.5 Tbsp
- Gochujang (red chili paste) 1 Tbsp
- Minced garlic 1 Tbsp
- Natural seasoning powder 1 Tbsp
Cooking Instructions
Step 1
Blanch the yeolmu ugeoji in boiling water with a pinch of coarse sea salt until tender. Prepare one block of tofu for the stew.
Step 2
Cut the blanched yeolmu ugeoji into bite-sized pieces, about 3cm in length. Finely chop the red chili pepper. Dice the tofu into thick, bite-sized cubes.
Step 3
Pour 2 cups of water into a pot and add the dashima pack and dried kelp to boil. Remove the dried kelp, and continue to boil the broth with the dashima pack for a richer flavor.
Step 4
Once the broth is boiling, dissolve the doenjang (1.5 Tbsp) and gochujang (1 Tbsp). Add the chopped yeolmu ugeoji and skim off any foam that rises to the surface. Then, add the diced tofu, chopped red chili pepper, and green onion. Simmer briefly, and your delicious soybean paste stew is complete!
Step 5
No extra salt is needed; the combination of doenjang and gochujang creates a perfectly balanced flavor that is neither too bland nor too salty. However, you can adjust the seasoning to your preference.
Step 6
This finished yeolmu ugeoji soybean paste stew is not only deeply savory but also offers a refreshing taste from the young radish greens, giving it a distinct charm compared to a regular dried radish greens soybean paste stew.
Step 7
Adding a Cheongyang pepper (a type of spicy Korean chili pepper) will enhance its refreshing spiciness. After indulging in rich, oily holiday foods, a refreshing and slightly spicy stew like this becomes incredibly desirable.
Step 8
If you cook this stew in the morning and pour it over a bowl of rice, you’ll have a satisfying meal with just a side of kimchi, no other side dishes needed!
