Savory Crown Daisy Soybean Paste Stew
A Hearty and Spicy Crown Daisy Doenjang Stew That You’ll Finish in One Go!
After making kimchi with the 2kg of crown daisy greens I bought, I had some left over, so I decided to make a delicious doenjang (soybean paste) stew. Once you make a pot, you can store it in the fridge and reheat it in a small earthenware pot whenever you want a bowl. If you’re feeling lazy, you can even pop it in the microwave and enjoy it with a bowl of rice. It’s filling, comforting, and good for your stomach. What’s more for side dishes in the summer? Simple meals like this are wonderful too. Shall we learn how to make a tasty crown daisy doenjang stew? 😊
Main Ingredients- 750g Crown Daisy Greens
- 2/3 cup Dried Anchovies (heads removed)
- 2/3 block Firm Tofu
- 1 Korean Chili Pepper (Cheongyang)
- 1 Red Chili Pepper
- 1/2 stalk Green Onion
- 1.5 Liters Water
Crown Daisy Seasoning- 3 Tbsp Doenjang (Soybean Paste)
- 1 Tbsp Minced Garlic
- 3 Tbsp Doenjang (Soybean Paste)
- 1 Tbsp Minced Garlic
Cooking Instructions
Step 1
First, bring a pot of water to a boil with 1 tablespoon of salt. Add the crown daisy greens and blanch for about 3 minutes. Once blanched, rinse them under cold water and squeeze out any excess water. This helps retain their crisp texture.
Step 2
Chop the blanched crown daisy greens into bite-sized, rustic pieces. They don’t need to be finely chopped.
Step 3
Cut the firm tofu into roughly 1.5cm cubes for easy eating.
Step 4
Finely chop the Korean chili pepper and red chili pepper. If you prefer it spicier, feel free to add more Korean chili peppers.
Step 5
In a bowl, combine the chopped crown daisy greens with 3 tablespoons of doenjang and 1 tablespoon of minced garlic. Gently mix and massage the ingredients together. Pre-mixing allows the soybean paste flavor to penetrate the greens, deepening the stew’s taste. Since doenjang brands vary in saltiness, adjust the amount to your preference after tasting.
Step 6
Heat a pot over medium heat and add the dried anchovies (heads removed). Stir-fry for about 1 minute to remove any fishy smell. (Tip: If using fresh shrimp or clams, you can sauté them at this stage as well. Alternatively, using anchovy broth makes a clean-tasting soup.)
Step 7
Pour in 1.5 liters of water and add 3 sheets of dried kelp (kombu). Simmer over medium-low heat for about 20 minutes to create a rich broth. Remove the kelp before it overcooks to avoid a bitter taste.
Step 8
Add the pre-seasoned crown daisy greens to the broth and simmer over medium-low heat for about 8 minutes. For an extra kick, add 1 teaspoon of gochugaru (red pepper flakes) at this stage.
Step 9
Add the cubed tofu and cook for about 4 more minutes. Be careful not to overcook the tofu, as it can break apart.
Step 10
Finally, add the diagonally sliced green onion, Korean chili pepper, and red chili pepper. Bring to a gentle boil. Taste the soup and adjust the seasoning with soy sauce or salt if needed.
Step 11
Once it boils gently for a moment, your savory crown daisy doenjang stew is ready! Enjoy your delicious meal. 🥰
