Korean Shepherd's Purse Doenjang Jjigae
Quick answer
- Total time
- 30 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
The shepherd's purse goes in roots and all, because the roots carry its earthy, bitter spring scent.
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The trade-off is cleaning: soil has to be scraped off with a knife tip and the greens swished through several changes of cold water. Doenjang brands differ in saltiness, and the paste is adjusted half a tablespoon at a time.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
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