Korean Aralia Shoot Soybean Paste Stew

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.

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.

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.

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.

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.

Taste the broth. When the doenjang and the lightly bitter aroma of the shoots are balanced, turn off the heat and divide the solids evenly among bowls.