Korean Young Napa Soybean Paste Stew
Young napa cabbage (eolgari) takes center stage in this doenjang jjigae, wilting into the broth and releasing a mild sweetness. The stock is built from dried anchovies and kelp, then seasoned with three tablespoons of fermented soybean paste for a full-bodied base. Firm tofu and onion add substance, while a green chili provides a sharp finish. The cabbage softens completely into the stew, making each spoonful a mix of greens, tofu, and rich, anchovy-laced broth.
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Instructions
- 1
Cut young napa into 4 cm pieces, then slice tofu, onion, and chili.
- 2
Simmer water with anchovy and kelp for 10 minutes, then remove kelp first.
- 3
Strain in doenjang and stir well so the broth is smooth; boil 3 more minutes.
- 4
Add onion and napa; cook 7 minutes until the greens soften.
- 5
Add tofu, minced garlic, and chili; simmer 5 more minutes to finish.
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