Korean Yeolmu Doenjang Stew
Press 2 1/2 tbsp soybean paste through a sieve into 700 ml anchovy-kelp stock before it comes to a boil, then simmer the onion and zucchini for about 5 minutes. Add the young radish greens with the garlic and gochugaru, tough stems 1 minute ahead of the leaves, and simmer 5 to 7 minutes and no longer, because extended boiling toughens greens that should keep a slight crunch in the stems. Add 150 g tofu and warm it over medium-low heat for 3 minutes before serving.
Quick answer
- Total time
- 35 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Summer yeolmu, young radish greens, leaves a faint bitterness at the end of each spoonful of doenjang broth.
Read more
It is best while the stems still crunch, so it does not simmer for long.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
Add 150 g tofu and warm it over medium-low heat for only 3 minutes.
Check the broth and serve while the young radish stems remain crisp.
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