Butterbur Stem Doenjang Soup
Quick answer
- Total time
- 95 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Butterbur stems, peeled of their stringy outer skin, simmer in doenjang broth until they bend limply under a chopstick.
Read more
Their sharp, acrid taste is the main hurdle: unless the stems are blanched and soaked in cold water first, that harshness spreads through the whole pot.
Ingredients
Instructions
- 1
Peel the stems, blanch them in boiling water for 5 minutes, then soak them in cold water for 1 hour to reduce the acrid taste.
- 2
Squeeze out excess water from the blanched stems, cut into 4cm pieces, and dice the tofu.
- 3
Pour the anchovy broth into a pot, bring to a boil, and dissolve the soybean paste using a strainer.
- 4
Once the broth boils, add the prepared stems and simmer over medium heat for 10 minutes.
- 5
Add tofu, minced garlic, sliced green onions, and chilies, then boil for another 5 minutes.
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