Korean Aralia Shoot Soybean Paste Stew
This seasonal doenjang jjigae features dureup (aralia shoots), a mountain vegetable prized in Korean spring cuisine. The shoots have a pleasantly bitter edge and a crisp texture that stands out against the soft tofu and zucchini. Doenjang and a touch of gochujang are dissolved into anchovy stock, yielding a broth that is earthy with a subtle kick. It is a springtime dish that captures the fleeting flavors of the Korean mountains.
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Instructions
- 1
Trim tough ends of dureup and split larger shoots.
- 2
Cut zucchini, onion, and tofu into bite-size pieces.
- 3
Boil stock and dissolve doenjang plus gochujang.
- 4
Add onion, zucchini, and garlic; cook for 6 minutes.
- 5
Add tofu and dureup, then simmer only 3–4 minutes.
- 6
Taste and adjust with a little salt if needed.
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