Korean Thistle Herb Soybean Paste Stew
This doenjang jjigae features blanched gondeure, Korean thistle greens that are a prized mountain herb in Gangwon Province. The greens belong to the Korean thistle family and have a mild bitterness alongside a warm, earthy aroma that pairs naturally with the depth of fermented soybean paste. Potato and firm tofu add substance to the anchovy-kelp stock base. The result is a gentle, aromatic stew without aggressive spice, a direct expression of Korean mountain cuisine. When using dried gondeure, soaking it thoroughly in water before blanching is essential to prevent a tough, fibrous texture in the finished stew. Fresh gondeure should be blanched and rinsed in cold water to remove excess bitterness. The key to this jjigae is restraint with the doenjang: using just enough for seasoning, rather than making the fermented paste the dominant flavor, allows the mountain herb's natural scent to come through clearly in every spoonful.
Adjust Servings
Instructions
- 1
Squeeze excess water from gondeure and cut into 3 cm pieces.
- 2
Pour stock into a pot and dissolve doenjang through a strainer for a smooth broth.
- 3
Add potato and onion, then boil 8 minutes to bring out vegetable sweetness.
- 4
Add gondeure and minced garlic; simmer 6 more minutes to infuse aroma.
- 5
Add tofu, cook 4 minutes, then finish with green onion.
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Tips
Nutrition (per serving)
Goes Well With
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