Korean Wild Chive Soybean Paste Stew
This doenjang jjigae features dalrae (wild chives), a prized spring ingredient in Korean cooking. Anchovy-kelp stock is simmered with soybean paste, tofu, zucchini, and onion, then finished with a generous handful of wild chives for their sharp, garlicky bite. A single Cheongyang chili adds gentle heat that complements the earthy depth of the doenjang. The wild chives wilt into the broth just enough to release their pungent aroma while retaining a slight crunch.
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Instructions
- 1
Wash wild chives thoroughly, especially the roots, then cut into 4 cm lengths.
- 2
Bring stock to a boil and dissolve doenjang through a strainer into the pot.
- 3
Add zucchini and onion, then simmer 5 minutes to build sweetness.
- 4
Add tofu, minced garlic, and chili, then simmer 4 more minutes.
- 5
Lower heat, add wild chives, and cook only 1 minute to keep aroma fresh.
- 6
Taste and finish with a small pinch of salt if needed.
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