Korean Minari Doenjang Stew
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
A full 120g of water parsley (minari) turns an everyday doenjang stew green and sharply aromatic, with a peppery, grassy bite against the fermented soybean broth.
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The minari simmers for only 2 minutes and comes off the heat while the stems are still crisp, not limp and stringy.
Ingredients
Instructions
- 1
Cut 120g potato, 70g onion, and 180g firm tofu into 2cm cubes for even cooking, then slice 120g water parsley (minari) into 5cm lengths to maintain its crisp, signature texture.
- 2
Pour 700ml of anchovy-kelp stock into a pot and dissolve 2 tablespoons of soybean paste through a fine strainer to ensure a smooth broth, then bring it to a boil over high heat.
- 3
Add the prepared potato and onion into the boiling broth, reduce to medium heat, and simmer for 8 minutes until the potatoes turn translucent and the vegetables release their natural sweetness.
- 4
Incorporate the tofu, 1 tablespoon of minced garlic, and 0.5 tablespoons of chili flakes for mild warmth, then continue cooking for 5 minutes so the tofu absorbs the savory seasoning of the stew.
- 5
Add the water parsley and green onion, simmering for only 2 minutes to preserve the minari's bright color and peppery aroma, then turn off the heat before the herbs become too soft.
- 6
Taste the broth and whisk in a small amount of extra soybean paste if needed for saltiness, then serve the stew immediately while hot to fully enjoy the fresh minari aroma.
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