Korean Thistle Herb Soybean Paste Stew

Lightly squeeze only the excess moisture from 120 g blanched gondeure, then cut it into 3 cm pieces.

If the stems feel fibrous, press them once with the spine of a knife before slicing so they soften in the stew.

Cut 120 g potato into bite-size pieces that are not too thick, so they cook before the tofu breaks down.

Slice 80 g onion, cut 180 g firm tofu into thick pieces, and slice the green onion on a diagonal.

Pour 700 ml anchovy-kelp stock into a pot and dissolve 1.5 tablespoons doenjang through a fine strainer.

Set the pot over medium heat and bring it to a steady boil without leaving lumps of paste.

When the broth boils, add the potato and onion and cook over medium heat for about 7 minutes.

The potato should lose its raw crunch and look slightly translucent at the edges before the greens go in.

Add the prepared gondeure and 1 teaspoon minced garlic, then lower the heat to medium-low and simmer for 5 minutes.

Keep the bubbles gentle, because a hard boil can make the herb aroma dull and the broth cloudy.

Add 180 g firm tofu and cook for 3 to 4 minutes, just until seasoned and hot through.

Add 35 g green onion at the end, taste the broth, and dilute with a little stock if the doenjang tastes too salty.