Fragrant Dallae Doenjang Jjigae (Soybean Paste Stew with Wild Chives)
A deeply savory stew simmered in rice-water anchovy broth with fragrant wild chives.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This dallae doenjang jjigae features a deep, savory broth made by simmering anchovies and dried kelp in water from washing rice. Aromatic spring wild chives, soft tofu, and squash come together to whet your appetite. It is an easy stew you can whip up with simple ingredients.
- Servings
- 2–3 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Doenjang (Korean soybean paste)2 tbsp
- Dallae (wild garlic)20 stems
- Squash1/4
- Tofu1/5 block
- Red Cheongyang chili pepper (hot red chili)1
- Large green onion (daepa)a little
- Minced garlic1/2 tbsp
- Gochugaru (Korean chili flakes)1/2 tbsp
Broth
- Water from washing rice (or water)3 cups
- Dried kelp (dasima)1 piece (5 cm square)
- Dried soup anchovies5
- Feel free to add other ingredients like onion, Korean radish, or potato according to your taste.
- The saltiness of doenjang varies from house to house, so adjust the amount to your taste.
Steps
Add the dried kelp and dried anchovies to 3 cups of water from washing rice, then simmer until the broth reduces to about 2 cups. Remove the kelp 10 minutes after the water starts boiling and continue simmering.
You can also steep the kelp in the rice water for about 30 minutes beforehand, then simmer with just the anchovies.
Using rice water to make anchovy broth gives doenjang jjigae or doenjang soup a much deeper, nuttier flavor.
Cut the dallae into 2 to 3 cm lengths, cube the tofu and squash, and finely slice the large green onion and chili pepper.
Feel free to add other ingredients like onion, Korean radish, or potato according to your taste.
Strain 2 tbsp of doenjang through a sieve into the broth.
The saltiness of doenjang varies from house to house, so adjust the amount to your taste.
Once the broth comes to a rolling boil...
Add the squash and tofu, then simmer gently for a short while.
Add the minced garlic...
Add all of the dallae, chili pepper, large green onion, and gochugaru, then simmer briefly before serving.
Ppunwife's tips
- Using rice water to make anchovy broth gives doenjang jjigae or doenjang soup a much deeper, nuttier flavor.
- You can also steep the kelp in the rice water for about 30 minutes beforehand, then simmer with just the anchovies.
FAQ
Can I use regular water if I don't have water from washing rice?
Yes, you can substitute regular water to make the anchovy and kelp broth.
Can I add ingredients other than squash and tofu?
Yes, you can add potato, onion, or Korean radish to suit your taste.
When should I add the dallae?
Add it at the very end of cooking along with the garlic and simmer only briefly to preserve its distinctive fragrance.
How should I adjust the amount of doenjang?
Because the saltiness of doenjang varies by brand and household, it is best to taste as you go and adjust the amount accordingly.
