Aromatic Spring Cress (Naengi) Doenjang Jjigae Recipe
Fragrant Doenjang Jjigae Packed with Spring’s Aroma
This delicious Doenjang Jjigae is made with Naengi (spring cress), a vegetable rich in protein, vitamins, and minerals, perfect for restoring energy. Enjoy a flavorful meal with this hearty doenjang jjigae that captures the essence of spring.
Ingredients- 1 bunch Naengi (spring cress), cleaned and trimmed
- 1 piece Dried kelp (seaweed), palm-sized
- 1 liter Rice water (or plain water)
- 2 Tbsp Doenjang (fermented soybean paste)
- 1/3 Zucchini, diced
- 1/2 Potato, diced
- 1/2 Onion, diced
- 3 Shiitake mushrooms, stems removed and diced
- 1 Green chili pepper, finely chopped
- 1/3 block Firm tofu, diced
- 1/2 Tbsp Minced garlic
- 1/2 Tbsp Gochugaru (red pepper flakes)
- 3 Tbsp Chopped green onion
Cooking Instructions
Step 1
First, let’s prepare the aromatic Naengi. Gently remove any wilted or damaged leaves. For the roots, use a knife to lightly scrape away any dirt and fine roots. Then, rinse the Naengi thoroughly in cold water several times and drain. It’s important to wash it well to preserve its fresh aroma.
Step 2
Next, prepare the vegetables for the stew. Dice the zucchini, potato, onion, and shiitake mushrooms into bite-sized pieces, about 1.5 cm cubes. Finely chop the green chili pepper and green onion to add later. Also, dice the firm tofu into similar-sized cubes.
Step 3
Now, let’s make the delicious broth in an earthenware pot (ttukbaegi). Pour 1 liter of rice water into the pot and add the palm-sized piece of dried kelp. Once the water begins to boil, remove the kelp after about 3 minutes. Boiling kelp for too long can make the broth bitter, so be mindful of the timing.
Step 4
While the broth is simmering, let’s dissolve the doenjang. Add 2 tablespoons of doenjang to the pot and mix well with the rice water. The saltiness of doenjang can vary by brand, so it’s best to taste and adjust the amount between 1.5 to 2 tablespoons, depending on your preference and the paste you’re using. Start with less and add more if needed.
Step 5
Now it’s time to add the vegetables and start simmering. Add the diced potatoes to the doenjang-infused broth first and let them boil for about 1 minute. Once the potatoes begin to soften slightly, add all the other prepared vegetables (zucchini, onion, shiitake mushrooms) and let them cook together. The flavors will deepen as the vegetables soften.
Step 6
When the vegetables are partially cooked, add the diced firm tofu, 1/2 tablespoon of minced garlic, and 1/2 tablespoon of gochugaru (red pepper flakes). Garlic adds depth to the flavor, and gochugaru provides a subtle hint of spice. Stir everything well to combine the ingredients.
Step 7
With all the ingredients added, it’s time to let it simmer beautifully! Wait for everything in the pot to bubble merrily. Simmer over medium-low heat for about 5 more minutes, covered, to develop the delicious flavors of the doenjang jjigae. It’s already delicious at this stage!
Step 8
As it nears completion, generously add the cleaned Naengi! Don’t overcook the Naengi; let it simmer for just 1-2 minutes until it’s tender but still retains its fresh flavor and texture. Finally, add the chopped green onions and turn off the heat. Your aromatic and savory Naengi Doenjang Jjigae, full of spring’s essence, is now complete! Enjoy it with a warm bowl of rice~:D
