Aromatic Spring Delight: Nasturtium Soybean Paste Stew (Naengi Doenjang Jjigae) Recipe
Simple Recipe for a Refreshing Nasturtium Soybean Paste Stew
This is a soybean paste stew I’ve been enjoying frequently lately. Packed with nasturtium, it’s wonderfully refreshing and fragrant. The distinct earthy aroma of the fresh spring greens combined with the savory depth of the doenjang creates a truly unique and comforting dish.
Ingredients- 1 large handful of fresh nasturtium (earth cleaned off roots, washed thoroughly)
- 500ml anchovy broth (or rice water)
- 1.5 Tbsp homemade soybean paste (adjust to taste)
- 1 Tbsp red pepper flakes
- 1/2 block firm tofu (cut into bite-sized cubes)
- 1 shiitake mushroom (thinly sliced)
- 1/4 onion (cut into bite-sized cubes)
- 1/4 zucchini (cut into bite-sized cubes)
Cooking Instructions
Step 1
First, carefully scrape off any dirt from the roots of the nasturtium. Soak them in cold water for about 5 minutes to loosen any remaining debris, then gently rub and rinse them multiple times under running water. This thorough cleaning ensures a pure, clean flavor.
Step 2
While you’re preparing the nasturtium, start by making your anchovy broth. Simmer dried anchovies and kelp (optional) in water until you have a flavorful broth. If you don’t have anchovy broth, rice water also works wonderfully.
Step 3
Once the nasturtium is cleaned, roughly chop it into bite-sized pieces. Avoid chopping it too finely, as it can become mushy when cooked. The goal is to have pleasant, distinct pieces in the stew.
Step 4
For the other ingredients, feel free to use whatever vegetables you have on hand, as the nasturtium is the star. Dice half a block of firm tofu into 1.5cm cubes. Similarly, chop the quarter onion and quarter zucchini into bite-sized pieces. If you have a shiitake mushroom, slice it thinly. These vegetables will add color and texture to the stew.
Step 5
Once the anchovy broth is boiling vigorously, add 1.5 tablespoons of your homemade soybean paste. Whisk it well until it’s completely dissolved without any lumps. Bring the mixture back to a rolling boil.
Step 6
As the soybean paste mixture boils, add all the prepared ingredients except for the nasturtium: the diced tofu, zucchini, onion, and sliced shiitake mushroom. Let them simmer together.
Step 7
Add 1 tablespoon of red pepper flakes and let the stew simmer until all the vegetables are tender and cooked through. Many store-bought broths are already seasoned, so you might find that the flavor from the homemade soybean paste is sufficient on its own. Adjust seasoning primarily by the amount of soybean paste you use.
Step 8
When all the other ingredients are cooked, gently add the generous handful of nasturtium. Let it simmer for just a minute or two more. Overcooking the nasturtium will diminish its delicate aroma, so a brief cooking time is key.
Step 9
For an extra kick of heat and flavor, you can add one finely chopped Korean chili pepper (cheongyang pepper) at this stage, if you prefer a spicier stew.
Step 10
Your simple and delicious Nasturtium Soybean Paste Stew is now complete! Enjoy the refreshing, earthy aroma of the seasonal nasturtium combined with the rich, savory flavor of the soybean paste. It’s a truly unique and satisfying dish that’s perfect with a bowl of rice.
