Korean Yeolmu Doenjang Stew
Quick answer
Seasonal young radish greens and fermented soybean paste come together in this refreshing summer stew designed to cool the body.
What makes this special
- Yeolmu-doenjang-jjigae introduces seasonal young radish greens and sweet onions to a clean anchovy broth, serving as a refreshing summer companion for barley rice.
- Yeolmu's bitter finish mellows as it simmers 5 minutes alongside sweet onion
- Stems added before leaves so each part reaches the right texture separately
Key ingredients
Core cooking flow
- 1 Trim the roots from 180 g young radish greens, rinse well, and cut them into 4 cm lengths.
- 2 Pour 700 ml anchovy-kelp stock into a pot and set it over medium heat.
- 3 When the broth begins to boil, add 80 g onion and 120 g zucchini.
Seasonal young radish greens and fermented soybean paste come together in this refreshing summer stew designed to cool the body. The preparation begins with a clean anchovy and kelp stock, where doenjang is carefully dissolved to ensure a smooth consistency without clumps. Young radish greens, or yeolmu, contribute a signature crunch and a faint bitterness that softens as it simmers alongside sweet onions and zucchini. This natural sweetness from the onion balances the earthy profile of the fermented paste while gochugaru adds a hint of heat and a warm red hue to the broth. To preserve the crisp texture of the greens, add them after the doenjang and limit the simmering time to about five to seven minutes. Tofu should be introduced at the very end to prevent it from breaking apart while absorbing the savory liquid. The clean mineral finish provided by the kelp makes this dish an excellent companion for barley rice during humid months. For additional layers of flavor, sliced Cheongyang chilies increase the spiciness and a spoonful of perilla powder introduces a toasted quality to the base. If using low-sodium paste, a small amount of soup soy sauce helps achieve a balanced profile. Since young radish greens possess a distinct herbal fragrance at their peak, this stew delivers its best quality when served immediately on the day it is prepared.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Trim the roots from 180 g young radish greens, rinse well, and cut them into 4 cm lengths.
If the stems feel fibrous, separate them from the leaves. Slice the zucchini into half-moons, cut the onion roughly, and cube the tofu into 2 cm pieces.
- 2Control
Pour 700 ml anchovy-kelp stock into a pot and set it over medium heat.
Press 2.5 tablespoons soybean paste through a sieve into the stock, stirring until no large clumps remain before the broth reaches a steady boil.
- 3Control
When the broth begins to boil, add 80 g onion and 120 g zucchini.
Simmer over medium heat for about 5 minutes, until the zucchini edges turn slightly translucent and the onion starts releasing sweetness into the broth.
- 4Step
If the radish green stems are tough, add the stems first and add the leaves 1 minute later.
Stir in 1 tablespoon minced garlic and 0.8 tablespoon gochugaru, distributing them through the broth so the heat and color spread evenly.
- 5Control
After adding the radish greens, simmer only 5 to 7 minutes.
The leaves should wilt while the stems still keep a slight crunch. Avoid extended boiling, because the greens can turn tough and lose their fresh texture.
- 6Finish
Add 150 g firm tofu and warm it gently over medium-low heat for about 3 minutes, without stirring hard so the cubes stay intact.
Taste the broth, thin it with a little water if it is too salty, and serve immediately.
After the steps
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Continue with shared ingredients, meal pairings, or a similar method.
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