Springtime Delight: Korean Wild Chive Doenjang Jjigae
Super Simple Wild Chive Doenjang Jjigae Recipe for Absolute Beginners
When spring arrives, the first ingredient that comes to mind is the fragrant wild chives (dal-rae)! I bought a bunch, used half for a wild chive dipping sauce, and made this delicious Doenjang Jjigae with the rest. Simply adding some sliced wild chives to a regular Doenjang Jjigae creates a beautiful spring ambiance. Since wild chives can be eaten raw, they don’t need long cooking; just add them at the end for a fresh flavor and crisp texture. I used one coin of broth stock, but even without it, using store-bought stewing Doenjang will yield a deep umami flavor. I highly recommend using store-bought stewing Doenjang for quick and delicious Doenjang Jjigae, especially for those living alone or in a hurry. It’s almost surprising if it doesn’t taste good when you use a good quality stewing paste! On days when you lack side dishes or appetite, a warm and savory bowl of Doenjang Jjigae is all you need. Paired with a fried egg on top of rice, it’s incredibly satisfying! My beloved Doenjang Jjigae tastes even better when enjoyed alone. I’m sharing my foolproof recipe for a super simple wild chive Doenjang Jjigae that even beginners can easily make. Put your doubts aside and just follow along!
Core Ingredients- 1/2 bunch Wild Chives (Dal-rae)
- 600ml Water
- 1 Coin Broth Stock (or anchovy-kelp broth)
- Small piece of Radish (Mu)
- Small piece of Zucchini (Ae-hobak)
- Small piece of Onion (Yangpa)
- 1 Korean Green Chili Pepper (Cheong-yang gochu)
- 1 Red Chili Pepper (Hong gochu)
Optional Add-ins (Customize to your liking)- Beef Brisket (Chadolbagi)
- Potato (Gamja)
- Tofu (Dubu)
Seasoning- 1 Tbsp Stewing Doenjang (store-bought)
- 1/2 Tbsp Gochujang (Korean chili paste)
- 1/2 Tbsp Minced Garlic
- 1/2 Tbsp Red Pepper Flakes (optional, to taste)
- Salt to taste (for final seasoning adjustment)
- Beef Brisket (Chadolbagi)
- Potato (Gamja)
- Tofu (Dubu)
Seasoning- 1 Tbsp Stewing Doenjang (store-bought)
- 1/2 Tbsp Gochujang (Korean chili paste)
- 1/2 Tbsp Minced Garlic
- 1/2 Tbsp Red Pepper Flakes (optional, to taste)
- Salt to taste (for final seasoning adjustment)
Cooking Instructions
Step 1
First, prepare the core ingredients for your Doenjang Jjigae. You’ll need about half a bunch of wild chives. Dice a small piece of radish, zucchini, and onion into bite-sized pieces. Slice the Korean green chili pepper and red chili pepper diagonally. Feel free to add ingredients like beef brisket, potato, or tofu according to your preference. If using broth, prepare either anchovy-kelp broth or one coin of broth stock.
Step 2
Let’s clean the fragrant wild chives. Trim off any dark, muddy parts from the root base and gently peel away the outer layer of the roots. While the outer layer is edible, it can be a bit tough in texture, so it’s best to remove it. (For convenience, I just removed the muddy parts and washed them thoroughly before using them.)
Step 3
Fill a bowl with plenty of water and add the wild chives. Gently swish them around with your hands, moving both the root ends and the leafy parts, to loosen and remove any dirt or impurities.
Step 4
Finally, give them a quick rinse under running water to ensure all impurities are gone. Your wild chives are now perfectly cleaned and ready to be used.
Step 5
Cut the cleaned wild chives into manageable pieces, about 2-3 cm long. Next, chop the radish, zucchini, and onion into bite-sized cubes for the stew. Slice the red and green chili peppers diagonally for a nice presentation.
Step 6
Pour 600ml of water into a pot and add one coin of broth stock. *Note: If you are using store-bought stewing Doenjang, you can skip the broth stock as it already provides a deep savory flavor.
Step 7
Add a generous tablespoon of stewing Doenjang and stir until it dissolves. *I used store-bought stewing Doenjang, which has a great umami taste.
Step 8
Next, add 1/2 tablespoon of Gochujang (Korean chili paste) and stir well to combine with the Doenjang. Using both Doenjang and Gochujang creates a richer, more complex flavor profile for your stew.
Step 9
Add the diced radish to the pot first and let it simmer until it becomes tender. Cooking the radish thoroughly allows its natural sweetness and refreshing flavor to infuse into the broth, making the stew more delicious.
Step 10
Once the radish is partially cooked, add the remaining vegetables like zucchini and onion. For the chili peppers, you can add only half now and reserve the rest to add later for adjusting the color and spiciness. Keep the fragrant wild chives aside for now, as they will be added at the very end.
Step 11
Add 1/2 tablespoon of minced garlic. For an extra kick of spiciness, you can optionally add a little red pepper powder. Adjust this according to your personal preference.
Step 12
When the vegetables are cooked, it’s time to add the prepared wild chives. Bring the stew to a gentle boil for just another moment after adding the wild chives, then turn off the heat. Overcooking will diminish their fresh aroma! This step completes your fragrant and delicious wild chive Doenjang Jjigae.
Step 13
Finally, taste the stew and adjust the seasoning with salt if needed. Your delicious wild chive Doenjang Jjigae is now ready to be enjoyed with a warm bowl of rice!
