Korean Shepherd's Purse Doenjang Jjigae
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
This seasonal Korean stew features shepherd's purse, called naengi in Korean, which is a spring herb valued for its earthy and slightly bitter flavor.
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The recipe begins by simmering potato and zucchini in an anchovy stock seasoned with doenjang, a fermented Korean soybean paste. Adding the potato and onion first establishes a sweet base for the broth. Tofu and minced garlic are introduced later to ensure the tofu remains intact. The shepherd's purse is thoroughly washed, keeping the roots attached to preserve its distinctive fragrance, and is added in the last two minutes of cooking. This technique keeps the herb from wilting excessively and maintains its fresh aroma. The final dish combines the soft texture of tofu with the dense bite of the vegetables, resulting in a comforting and warm broth suitable for everyday meals.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Scrape the dirt from the roots of 80g shepherd's purse with the tip of a knife.
Swish it several times in cold water, shake off any grit, drain well, and cut it into 4 to 5 cm lengths.
- 2Heat
Cut 120g potato and 120g zucchini into 1.5 cm cubes.
Dice 80g onion and 150g tofu to a similar size so the vegetables cook evenly and the tofu holds its shape in the stew.
- 3Control
Pour 700ml anchovy stock into a pot and press 2 tablespoons doenjang through a fine strainer into the liquid.
Heat over high heat until it begins to boil, then lower to medium to prevent harsh bubbling.
- 4Control
Add the potato and onion first and simmer over medium heat for about 7 minutes.
When the potato edges look slightly translucent, skim off the foam with a spoon so the broth stays clean.
- 5Control
Add the zucchini, tofu, and 1 teaspoon minced garlic, then simmer for 3 more minutes.
Avoid stirring hard, because the tofu can break. Gently shake the pot instead to settle the pieces into the broth.
- 6Finish
Add the shepherd's purse at the end and simmer only about 2 minutes to preserve its aroma.
If the doenjang tastes too salty, loosen it with a little more stock. Serve as soon as the greens wilt.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Naengi-doenjang-jjigae highlights the earthy, bitter fragrance of foraged shepherd's purse roots.
- Finish cue
- When the potato edges look slightly translucent, skim off the foam with a spoon so the broth stays clean.
- Avoid this
- Avoid stirring hard, because the tofu can break.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
30min, 8 ingredients
Category median
35min, 9 ingredients
Based on 122 recipes
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