Korean Yeolmu Doenjang Stew
Young radish greens, zucchini, and tofu are simmered in doenjang-based anchovy-kelp stock in this light summer stew. The tender radish greens bring a fresh, slightly bitter note that mellows in the fermented soybean broth. Onion contributes natural sweetness, while gochugaru provides gentle warmth and color. With its clean finish from the kelp-infused stock, this stew pairs especially well with barley rice during the hot summer months.
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Instructions
- 1
Cut the radish greens into 4 cm pieces, then slice zucchini, onion, and tofu.
- 2
Pour stock into a pot and dissolve soybean paste through a strainer, then bring to a boil.
- 3
Add onion and zucchini first, simmering on medium heat for 5 minutes to build sweetness.
- 4
Add radish greens, minced garlic, and chili flakes; simmer 7 more minutes.
- 5
Add tofu and simmer gently for 3 minutes, then adjust seasoning and finish.
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