Korean Wild Chive Soybean Paste Stew
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
This doenjang jjigae features dalrae (wild chives), a prized spring ingredient in Korean cooking.
Read more
Anchovy-kelp stock is simmered with soybean paste, tofu, zucchini, and onion to build a full-bodied, savory base, then wild chives are added just before turning off the heat to preserve their sharp, garlicky aroma. A single Cheongyang chili adds measured heat that underscores the earthiness of the doenjang without overwhelming it. Adding the chives root-end included intensifies the fragrance noticeably compared to using leaves alone. At its best between February and April when freshly harvested dalrae is available, this is a seasonal jjigae that restores appetite when nothing else seems appetizing.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Prepare 60g of wild chives by removing the outer skin of the bulbs and washing them thoroughly to remove dirt, then cut into 4cm lengths including the roots for a deeper aroma.
- 2Heat
Pour 650ml of anchovy-kelp stock into a pot and once it boils, dissolve 2 tablespoons of doenjang through a fine strainer to create a smooth, savory base without any lumps.
- 3Control
Add 120g of sliced zucchini and 80g of onion into the boiling pot, then simmer on medium-high heat for 5 minutes until the vegetables release their natural sweetness into the broth.
- 4Control
Add 180g of bite-sized firm tofu, 1 teaspoon of minced garlic, and one sliced Cheongyang chili, then continue to simmer on medium heat for 4 minutes until the broth bubbles up again.
- 5Finish
Lower the heat and add the prepared wild chives, cooking for less than 1 minute to preserve their sharp fragrance and crisp texture without letting them wilt excessively in the hot stew.
- 6Step
Taste the broth and turn off the heat immediately so the wild chive aroma remains.
Divide the tofu and vegetables evenly with the broth.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Sharp wild chive scent persists over a savory dalrae doenjang jjigae base.
- Finish cue
- Taste the broth and turn off the heat immediately so the wild chive aroma remains.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
30min, 8 ingredients
Category median
35min, 9 ingredients
Based on 122 recipes
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