Aromatic Chive and Soybean Paste Stew: A Simple Yet Deeply Flavorful Recipe for Dinner
How to Wash Chives and a Recipe for Delicious Chive and Soybean Paste Stew
Chives and doenjang (Korean soybean paste) are a perfect match! Doenjang helps moderate the saltiness, while chives provide essential vitamins A and C that are lacking in doenjang. This recipe features a generous amount of chives, adding a refreshing, pungent flavor that enhances the savory depth of the stew. Elevate your meal with the unique aroma of chives, offering a different charm than onions or garlic.
Main Ingredients
- 70g prepared chives
- 1/2 block firm tofu
- 1/2 red chili pepper
- 1/2 stalk green onion
- 2 stock cubes (concentrated broth)
- 1.2L water
Seasoning for Chive Stew
- 2 Tbsp doenjang (Korean soybean paste)
- 0.5 Tbsp gochujang (Korean chili paste)
- 1 Tbsp tuna extract (or fish sauce)
- 2 Tbsp soup soy sauce (gukganjang)
- 0.5 Tbsp minced garlic
- 2 Tbsp doenjang (Korean soybean paste)
- 0.5 Tbsp gochujang (Korean chili paste)
- 1 Tbsp tuna extract (or fish sauce)
- 2 Tbsp soup soy sauce (gukganjang)
- 0.5 Tbsp minced garlic
Cooking Instructions
Step 1
Start by carefully washing the chives, the star ingredient of this doenjang stew. Chives from the market are usually well-prepped, making them easy to wash. First, remove any wilted or tough outer leaves from the bunch of chives.
Step 2
Place the chives in a bowl and add water. Let them soak for a bit to loosen any soil attached to the roots. Then, gently shake them in the water to wash. Repeat this process several times to ensure all dirt is thoroughly removed.
Step 3
After washing, gently shake off excess water. Trim off any dirty ends and cut the chives into manageable pieces, about 4-5cm in length.
Step 4
Cut the tofu into bite-sized cubes, approximately 1.5cm. Finely mince the green onion to ensure it blends well into the broth. Slice the red chili pepper thinly on the diagonal after removing the seeds. (This adds a beautiful color!)
Step 5
Now, pour 1.2 liters of water into a deep pot. Add the two stock cubes and bring it to a boil over high heat. Boiling the stock base first will result in a much richer broth flavor.
Step 6
Once the water reaches a rolling boil, reduce the heat to medium. At this point, place the doenjang and gochujang in a sieve and dissolve them into the water, ensuring there are no lumps. Add half a tablespoon of minced garlic.
Step 7
Add 1 tablespoon of tuna extract for extra umami. Then, add the prepared red chili pepper and the chives. A key tip for making chive doenjang stew is not to overcook the chives! It’s important to preserve their fresh aroma and texture. After adding the ingredients, taste and adjust the seasoning if needed with soup soy sauce.
Step 8
Since the saltiness of doenjang can vary, adjusting the final seasoning with soup soy sauce is recommended. I added 2 tablespoons of soup soy sauce and then finished by adding the green onions and simmering briefly. This warm chive and doenjang stew, served with freshly cooked rice, makes for a satisfying and simple dinner. Enjoy a healthy meal with this delicious chive soup!
