Fragrant Dallae Doenjang Jjigae (Soybean Paste Stew with Wild Chives)

Ingredients

• I did not have onion, zucchini, or potato on hand, so I added plenty of Korean radish and tofu, and used more dallae than usual.
• Scrape off any dirt on the roots of the dallae, peel away any tough or yellow outer skins, and cut into bite-sized lengths.
• To eliminate off-odors and fishiness from the anchovies, toast them in an air fryer for about 5 minutes until crisp before using.

Steps

1. 

   

   

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   For this dallae doenjang jjigae, we are skipping meat and making an anchovy broth instead. When making doenjang stew, I always save the water from washing rice and use it instead of plain water to make the broth.

   I am using homemade doenjang, along with Korean radish, tofu, Cheongyang chili pepper, red chili pepper, large green onion, and dallae.

   Since I didn't have onion, zucchini, or potato on hand, I used plenty of Korean radish and tofu, and put in more dallae than usual.

   Scrape away any dirt on the roots of the dallae, peel off any tough or yellow outer skins, and cut into bite-sized lengths.

   

   

   

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   Thinly slice the Korean radish into bite-sized flat squares that fit easily on a spoon, and cut the tofu into similar squares, just a bit thicker.

   Finely slice the large green onion, Cheongyang chili pepper, and red chili pepper.

2. 

   

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   In an earthenware pot (ttukbaegi), bring 3 1/2 cups of water from washing rice to a boil with the anchovies and dried kelp to make the broth.

   To remove any fishiness or off-flavors from the anchovies, you can toast them in an air fryer for about 5 minutes until crisp before using.

   I often use water from washing rice for doenjang jjigae because it seems to bring out a much deeper, more savory flavor in the broth.

   

   

   

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   After boiling for about 10 minutes, remove the anchovies and dried kelp.

   Since about half a cup evaporates during boiling, if you are using pre-made anchovy broth, prepare 3 cups.

   I poured in milky rice water, but after it boiled over, the broth turned clear.

   Water from washing rice boils over easily, so watch for the boiling point and adjust the heat accordingly.

3. 

   

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   Add 3 tbsp of doenjang and the Korean radish, then simmer until the radish is cooked through. Adjust by adding more or reducing by about half a tbsp depending on how salty your doenjang is.

   With my homemade doenjang, about 1 tbsp of doenjang per 1 cup of broth works just right. Since this is a jjigae (stew) rather than a guk (soup), it should be slightly salty to taste right with rice.

   If your homemade doenjang is too salty, you can mix it half-and-half with store-bought doenjang.

4. 

   

   

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   Once the radish is cooked, add the minced garlic, tofu, and gochugaru, then let it bubble gently for a short while...

5. 

   

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   Add the large green onion and chili peppers. Finally, add the dallae and immediately turn off the heat, as it wilts very quickly.

Ppunwife's tips

• To eliminate off-odors and fishiness from the anchovies, toast them in an air fryer for about 5 minutes until crisp before using.
• Using water from washing rice for doenjang jjigae helps bring out a deeper, more savory broth flavor.
• Since about half a cup evaporates during boiling, prepare 3 cups if you are using pre-made anchovy broth.
• Water from washing rice boils over easily, so watch for the boiling point and adjust the heat carefully.
• If your homemade doenjang is too salty, use half homemade and half store-bought doenjang.
• Dallae wilts very quickly, so turn off the heat as soon as you add it.

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