Korean Shepherd's Purse Doenjang Jjigae
This seasonal doenjang jjigae highlights shepherd's purse (naengi), a foraged spring herb prized in Korean cooking. Potato, zucchini, onion, and tofu simmer in anchovy stock with soybean paste, creating a hearty base. The naengi contributes a distinctive earthy, slightly bitter aroma that complements the fermented depth of doenjang. Using the whole plant including the roots intensifies its characteristic fragrance.
Adjust Servings
Instructions
- 1
Wash shepherd's purse thoroughly and cut into 4-5 cm pieces.
- 2
Dice potato, zucchini, onion, and tofu into bite-size pieces.
- 3
Add stock to a pot and dissolve doenjang through a strainer, then bring to a boil.
- 4
Add potato and onion first, and boil for 7 minutes.
- 5
Add zucchini, tofu, garlic, and shepherd's purse; simmer 5 more minutes.
As an Amazon Associate, we may earn from qualifying purchases.
Tips
Nutrition (per serving)
More Recipes
Korean Beef Doenjang Jjigae
This is the classic Korean soybean paste stew made with beef brisket, featuring potato, zucchini, tofu, and onion simmered in rice-rinse water. The brisket lends a deep, beefy backbone to the broth, which the doenjang transforms into a rich, fermented complexity. Potato melts slightly into the soup, adding body, while green onion and garlic anchor the aroma. It is the kind of everyday stew that pairs with a fresh bowl of rice and never gets old.
Korean Wild Chive Soybean Paste Stew
This doenjang jjigae features dalrae (wild chives), a prized spring ingredient in Korean cooking. Anchovy-kelp stock is simmered with soybean paste, tofu, zucchini, and onion, then finished with a generous handful of wild chives for their sharp, garlicky bite. A single Cheongyang chili adds gentle heat that complements the earthy depth of the doenjang. The wild chives wilt into the broth just enough to release their pungent aroma while retaining a slight crunch.
Korean Yeolmu Doenjang Stew
Young radish greens, zucchini, and tofu are simmered in doenjang-based anchovy-kelp stock in this light summer stew. The tender radish greens bring a fresh, slightly bitter note that mellows in the fermented soybean broth. Onion contributes natural sweetness, while gochugaru provides gentle warmth and color. With its clean finish from the kelp-infused stock, this stew pairs especially well with barley rice during the hot summer months.
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.
Korean Shepherd's Purse Soup
Naengi-guk is the quintessential Korean spring soup, built on anchovy-kelp stock with doenjang and fresh shepherd's purse. The stock provides a clean umami backbone, and the doenjang is dissolved through a strainer to keep the broth smooth rather than cloudy. Diced tofu simmers until warmed through, and the naengi goes in during the last few minutes - just long enough to soften but not so long that its wild, earthy fragrance dissipates. The herb's slightly bitter edge plays against the fermented depth of the soybean paste, creating a flavor that is unmistakably seasonal. Soup soy sauce and garlic adjust the seasoning. In Korea, the appearance of naengi-guk on the dinner table is one of the surest signs that winter has finally loosened its grip.
Korean Shepherd's Purse Doenjang Pot Rice
This spring pot rice infuses each grain with the deep, earthy flavor of doenjang dissolved in kelp stock. Naengi, or shepherd's purse, contributes a gentle herbal bitterness that offsets the fermented saltiness, while zucchini and onion bring natural sweetness for balance. Vegetables are first sauteed in perilla oil for fragrance, then doenjang and soaked rice join the pot for a slow cook. Naengi goes in after the pot starts boiling to protect its delicate aroma, and ground sesame seeds finish the dish with a final nutty layer.