Hearty Soybean Paste Stew with Chard and Bok Choy
A Nutritious and Savory Stew Featuring Chard and Bok Choy with Soybean Paste
Chard has been abundant in the market lately, so I decided to buy some and make a delicious soybean paste stew with bok choy! Instead of just using soybean paste, I like to add some of my homemade, non-smelly fermented soybean paste (cheonggukjang) to the mix. This addition enhances the nutty flavor of the stew, making it a must-have ingredient whenever I make this dish. The broth for this stew is exceptional, thanks to leftover dried cutlassfish heads and dried anchovies I used a few days ago. It’s a secret to its amazing taste! 😉 Adding nutrient-rich chard and crisp bok choy makes this a truly healthy soup. It was even more joyful because my children loved it and ate it up! This Chard and Bok Choy Soybean Paste Stew is a perfect addition to a healthy meal. Enjoy this savory and delicious stew! Have a wonderful afternoon!
Main Ingredients- 1 bunch Chard (washed and trimmed)
- 2 heads Bok Choy (bottoms trimmed, washed thoroughly)
- 1/2 cup Dried Cutlassfish Heads (for broth)
- 1/2 cup Dried Anchovies (for broth)
Seasoning & Others- 2 Tbsp Cheonggukjang (fermented soybean paste)
- 4 Tbsp Doenjang (soybean paste, adjust to taste)
- 1 Tbsp Anchovy-Kelp Powder (optional)
- 1 tsp Minced Garlic
- A little Green Onion (chopped)
- 2 Tbsp Cheonggukjang (fermented soybean paste)
- 4 Tbsp Doenjang (soybean paste, adjust to taste)
- 1 Tbsp Anchovy-Kelp Powder (optional)
- 1 tsp Minced Garlic
- A little Green Onion (chopped)
Cooking Instructions
Step 1
First, let’s make a flavorful broth. Bring rice water to a boil in a pot. Add the dried anchovies, dried cutlassfish heads, and dried anchovies (preferably in a mesh bag or cheesecloth) to the pot. Simmer gently for 10-15 minutes to extract a deep, savory broth.
Step 2
While the broth is simmering, prepare the main ingredients: chard and bok choy. For the chard, remove any tough stems and chop it into bite-sized pieces. For the bok choy, trim the tough ends and wash it thoroughly under running water.
Step 3
Once the broth has simmered sufficiently, carefully strain out the solids (the mesh bag containing anchovies, etc.). Now it’s time to dissolve the soybean pastes for the soup’s flavor. Add the doenjang and cheonggukjang to the pot and stir well until smoothly incorporated, ensuring there are no lumps.
Step 4
With the pastes well dissolved, add the prepared chard to the pot. Cover the pot and let it simmer gently for about 30 minutes, allowing the chard to become tender and release its savory flavor into the broth. Slow cooking is key here for optimal flavor.
Step 5
When the chard is nearly tender, add the prepared bok choy and let it cook for another short while. To maintain its crisp texture, bok choy only needs about 2-3 minutes of cooking. At this stage, add the anchovy-kelp powder or any other seasonings to adjust the taste according to your preference.
Step 6
Finally, add a generous amount of chopped green onions and give it a quick simmer. Your delicious Chard and Bok Choy Soybean Paste Stew is now ready! Enjoy it warm with a bowl of rice.