Korean Wild Chive Soybean Paste Soup
Quick answer
Dallae doenjang-guk is a springtime Korean soybean paste soup that showcases wild chives, a seasonal ingredient valued for its sharp, garlicky bite and short availability window.
What makes this special
- Dallae doenjang guk highlights the peppery, garlicky bite of wild spring chives in a warm soybean paste base.
- Wild chive added last minute keeps its sharp, peppery spring aroma intact
- Potato boiled 6 minutes first releases starch that subtly thickens the broth
Key ingredients
Core cooking flow
- 1 Shake soil from 70g wild chives, rinse them several times, and drain well.
- 2 Slice 120g potato thinly so it cooks quickly and releases starch into the broth.
- 3 Put 750ml anchovy-kelp stock and the sliced potato in a pot, then bring it t...
Dallae doenjang-guk is a springtime Korean soybean paste soup that showcases wild chives, a seasonal ingredient valued for its sharp, garlicky bite and short availability window. The anchovy-kelp stock is first simmered with potato and onion to build body and sweetness, then doenjang is dissolved in and tofu added for a soft, tender contrast against the broth. Wild chives go in only during the final minute of cooking, because their pungent aroma dissipates rapidly under sustained heat; cooking them too long makes them indistinguishable from ordinary green onion in both flavor and appearance. The bulb end of each chive stalk carries a stronger bite than the leaves, so mincing the bulbs finely distributes their flavor more evenly through the broth. A half teaspoon of gochugaru tints the soup a faint red that visually matches the chive's natural heat. Because dallae is in season for only a brief window, setting a few raw stalks aside to place at the table as a garnish amplifies the fresh spring character of the dish.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Shake soil from 70g wild chives, rinse them several times, and drain well.
Mince the bulb ends finely so their sharper bite spreads through the soup, then cut the green stems into 4cm lengths.
- 2Heat
Slice 120g potato thinly so it cooks quickly and releases starch into the broth.
Slice 70g onion, then cut 120g tofu into bite-size pieces, handling it gently so the cubes stay intact.
- 3Control
Put 750ml anchovy-kelp stock and the sliced potato in a pot, then bring it to a steady simmer over medium heat.
Cook about 6 minutes, until the potato edges soften slightly and cloud the broth.
- 4Control
Press 1.5 tbsp doenjang through a strainer into the simmering stock and stir well.
If thick bits remain, ladle hot broth over them and dissolve them fully so the soup does not taste salty in patches.
- 5Control
Add the onion, 1 tsp minced garlic, and 0.5 tsp Korean chili flakes.
Keep the heat at medium and simmer 4 minutes, skimming foam if needed, until the onion softens and the broth turns faintly red.
- 6Finish
Add the tofu and simmer 3 minutes, just until heated through.
Add the wild chives last and cook only 1 minute, then turn off the heat and serve immediately while their sharp aroma remains fresh.
After the steps
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