Korean Wild Chive Soybean Paste Stew
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
The wild chives keep their bulbs: only the papery skin is peeled off, and they are cut, roots and all, into 4 cm pieces.
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The bulb end is where the scent is strongest. They go into the doenjang broth after the heat is turned down, and the burner is off within a minute.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
Taste the broth and turn off the heat immediately so the wild chive aroma remains.
Divide the tofu and vegetables evenly with the broth.
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