Fragrant Naengi Doenjang Jjigae (Soybean Paste Stew)
A soybean paste stew brewed in rice water anchovy broth with aromatic spring shepherd's purse.
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 is a savory soup dish for 2 to 3 servings made by simmering dried anchovies and dried kelp in rice water. The key is adding fragrant spring shepherd's purse at the very end and boiling it briefly to preserve its unique aroma and texture. With Cheongyang chili peppers and gochugaru added, it is great to enjoy with a spicy kick.
- Servings
- 2–3 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Shepherd's purse (naengi)70 g (after cleaning)
- Tofu100 g
- Korean radish (mu)100 g
- Large green onion (daepa)a little
- Cheongyang chili pepper (hot green chili)2
- Homemade doenjang (Korean soybean paste)2 1/2 tbsp
- Water from washing rice4 cups
- Dried soup anchovies10
- Dried kelp (dasima)2 sheets
Seasoning
- Gochugaru (Korean chili flakes)1 tbsp
- Minced garlic1/2 tbsp
- You can also prepare mushrooms, zucchini, or onion as ingredients for the doenjang jjigae.
- If you have anchovy broth already prepared, get 3 cups ready and you can start boiling the doenjang jjigae right away.
Steps
Prepare the ingredients
Prepare about a large handful, 70g, of cleaned and thoroughly washed shepherd's purse (naengi), along with tofu, Korean radish (mu), large green onion (daepa), and Cheongyang chili peppers.
You can also prepare mushrooms, zucchini, or onion as ingredients for the doenjang jjigae.
For the broth, prepare 10 dried soup anchovies and 2 sheets of dried kelp (dasima) measuring 5 cm on each side. Oh, and save the water from washing rice while you wash it.
Chop the ingredients
Chop the shepherd's purse finely so it is easy to eat with a spoon.
Thinly slice the radish into flat squares, dice the tofu into small cubes, and thinly slice the green onion and chili peppers.
Make the anchovy broth
Add the dried soup anchovies and dried kelp to 4 cups of water from washing rice, skim off the foam, simmer for about 10 minutes, and then strain out the solids.
If you have anchovy broth already prepared, get 3 cups ready and you can start boiling the doenjang jjigae right away.
Boil the stew
Add 2 1/2 tbsp of doenjang (Korean soybean paste) and the radish to the prepared broth, and bring it to a boil.
Once the radish is somewhat cooked...
Add the tofu...
Add 1/2 tbsp of minced garlic and 1 tbsp of gochugaru (Korean chili flakes) as well, and boil so the seasonings blend well and the tofu cooks.
Add the shepherd's purse, green onion, and chili peppers, then bring to a quick boil so the shepherd's purse aroma infuses into the broth to finish.
To preserve the aroma and texture of the shepherd's purse, boil it for around 2 minutes so it does not turn mushy and stays delicious.
Done
The naengi doenjang jjigae is finished.
Whether sipping the broth or chewing the shepherd's purse, it is full of fragrance.
Doenjang jjigae is always delicious whenever you eat it, but captivated by the aromatic shepherd's purse fragrance, I hate putting down my spoon even when I am full.
This is a naengi doenjang jjigae that truly invites overeating.
Ppunwife's tips
- To preserve the aroma and texture of the shepherd's purse, boil it for around 2 minutes so it does not turn mushy and stays delicious.
FAQ
How long should I boil the shepherd's purse for the best texture?
To preserve the aroma and texture of the shepherd's purse, boiling it lightly for around 2 minutes is best so it does not get mushy.
Can I use pre-made anchovy broth?
If you have anchovy broth already prepared, prepare 3 cups and you can boil the stew right away.
Are there other secondary ingredients that go well besides the basic vegetables?
Mushrooms, zucchini, or onion also go very well prepared and added to the doenjang jjigae to suit your taste.
