Korean Wild Chive Soybean Paste Stew
Quick answer
This doenjang jjigae features dalrae (wild chives), a prized spring ingredient in Korean cooking.
What makes this special
- Sharp wild chive scent persists over a savory dalrae doenjang jjigae base.
- Wild chive added off-heat keeps its sharp, pungent scent distinct above the doenjang
- Including the bulb root releases the strongest allium intensity from the chive
Key ingredients
Core cooking flow
- 1 Prepare 60g of wild chives by removing the outer skin of the bulbs and washi...
- 2 Pour 650ml of anchovy-kelp stock into a pot and once it boils, dissolve 2 ta...
- 3 Add 120g of sliced zucchini and 80g of onion into the boiling pot, then simm...
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 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.
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.
- 6Season
Taste the broth and adjust the seasoning with a small pinch of salt if necessary, then immediately turn off the heat to prevent the delicate aroma of the chives from escaping.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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