Korean Aralia Shoot Soybean Paste Stew
Quick answer
- Total time
- 28 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
The tough, bark-like base of each dureup (aralia shoot) is trimmed off, and thick stems are split lengthwise or scored with a cross at the bottom.
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That way three or four minutes in the pot cooks them through while they stay crisp. Gochujang goes in at a third of the amount of doenjang, just enough for a low heat.
Ingredients
Instructions
- 1
Trim the tough, woody base and remove the brown scales from 120g of aralia shoots.
Use a knife to split thicker stems vertically in half or score the base to ensure even cooking throughout the dish.
- 2
Slice 100g of zucchini into 0.5cm thick half-moon shapes.
Dice 80g of onion and 180g of tofu into 2cm cubes so all components are uniform in size, which helps achieve consistent texture and even cooking.
- 3
Pour 700ml of anchovy stock into a pot and dissolve 1.5 tablespoons of doenjang and 0.5 tablespoons of gochujang.
Stir until smooth and bring the mixture to a rolling boil over medium-high heat until aromatic.
- 4
Add the prepared onion, zucchini, and 1 teaspoon of minced garlic to the boiling broth.
Simmer for 6 minutes over medium heat until the zucchini becomes translucent and releases its natural sweetness into the soup base.
- 5
Gently add the tofu and aralia shoots, then simmer for only 3 to 4 minutes.
Adding the shoots late prevents them from becoming mushy or discolored, preserving their bright green color and signature crunchy texture.
- 6
Check the broth flavor and that the aralia shoot stems are cooked through.
When the stems are cooked and the doenjang and lightly bitter aroma of the shoots are balanced, turn off the heat and divide the solids evenly among bowls.
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