Korean Shepherd's Purse and Oyster Stew
This jjigae brings together two winter delicacies - shepherd's purse (naengi) and fresh oysters - in a soybean paste broth made with kelp stock. Radish and soft tofu provide body, while the oysters and naengi go in last to preserve their freshness. The oysters lend a oceanic sweetness that melds with the earthy, herbal notes of naengi and the fermented richness of doenjang. A small amount of gochugaru adds gentle warmth.
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Instructions
- 1
Trim dirt from naengi roots, wash thoroughly, and cut into 4 cm lengths.
- 2
Rinse oysters gently in salted water and drain well.
- 3
Boil stock with radish for 6 minutes, then dissolve soybean paste.
- 4
Add chili flakes and garlic, then simmer 3 more minutes to build flavor.
- 5
Add tofu and oysters and cook on low heat for 4 minutes.
- 6
Add naengi and green onion, simmer just 2 minutes, and serve immediately.
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