Korean Wild Chive Soybean Paste Soup
Quick answer
- Total time
- 27 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Dallae, wild chives with small white bulbs, are around for only a short stretch of spring.
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The bulbs, sharper than the leaves, are minced fine, and the chives are added to the doenjang broth just one minute before the heat goes off. A few raw stalks set aside before cooking make a sharp garnish at the table.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
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