Korean Chwinamul Doenjang Stew

Trim 130g chwinamul greens by removing yellowed leaves and tough stem ends.

Rinse them in running cold water, shaking between the stems to clear grit, then drain well and cut into 5 cm lengths.

Slice 160g potato and 70g onion into thin 0.5 cm pieces so the potato softens and thickens the broth evenly.

Trim the root base from 90g shimeji mushrooms and pull them into loose strands by hand.

Pour 700ml rice-rinse water into a pot and dissolve 2.2 tablespoons soybean paste through a sieve to avoid salty lumps.

Bring it to a full boil over high heat, skimming foam if it gathers on top.

When the broth boils, add the potato and onion, then lower to medium heat and simmer for about 7 minutes.

Stir occasionally once the potato edges look cloudy so the starch thickens the broth without sticking.

Once the potato is partly tender, add the shimeji mushrooms and 0.8 tablespoon minced garlic.

Simmer for about 2 minutes, just until the mushrooms relax into the broth and the raw garlic edge softens.

Add the chwinamul greens and 1 sliced hot green chili near the end, then simmer only 3 to 4 minutes.

Turn off the heat when the stems are tender but the greens still smell fresh and herbal.