Korean Chwinamul Doenjang Stew
Chwinamul-doenjang-jjigae is a Korean stew that pairs wild aster greens with fermented soybean paste, letting the mountain herb's sharp, slightly bitter fragrance run through a deeply savory broth. Rice-rinsing water replaces stock as the base, giving the broth a gentle body, while potato pieces break down gradually during cooking and thicken the liquid without any additional steps. Shimeji mushrooms add chew at irregular intervals throughout the bowl. The stew benefits most from fresh spring chwinamul, when the greens carry the strongest mountain-herb aroma. A small drizzle of perilla oil stirred in at the end adds a nutty finish that rounds out the fermented soybean base.
Adjust Servings
Instructions
- 1
Trim tough stems from chwinamul and cut into 5 cm lengths.
- 2
Slice potato and onion thinly, and separate mushroom clusters.
- 3
Bring rice-rinse water to a boil and dissolve soybean paste for the base.
- 4
Add potato and onion for 7 minutes, then add mushrooms and garlic.
- 5
Add chwinamul and chili, simmering 4 more minutes to keep aroma fresh.
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Goes Well With
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