Korean Ugeoji Doenjang Stew
Blanched napa outer leaves are simmered in rice-rinse water with doenjang and a touch of gochujang in this traditional Korean stew. The starchy rice water gives the broth a naturally creamy body, while Korean radish, zucchini, and tofu contribute layers of mild sweetness. A finishing drizzle of perilla oil adds a distinctive nutty aroma. This is a classic home-cooked doenjang stew with the comforting depth of slow-simmered vegetables and fermented paste.
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Instructions
- 1
Squeeze and cut ugeoji into 4 cm pieces, then toss with 1 tbsp soybean paste and perilla oil.
- 2
Boil rice-rinse water with radish and cook 5 more minutes after it starts boiling.
- 3
Dissolve remaining soybean paste and chili paste, add seasoned ugeoji, and simmer 12 minutes.
- 4
Add zucchini and tofu, then simmer for another 8 minutes.
- 5
Add minced garlic and green onion, then cook 2 more minutes to finish.
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