Aromatic Spring Delight: Dalae Doenjang Stew
A Table Full of Spring: Dalae Doenjang Stew and Stone Parsley Salad
Bringing the essence of spring to your table with fresh dalae (Korean wild chives) and stone parsley harvested from my brother-in-law’s garden. Experience the vibrant flavors of spring with this hearty doenjang (fermented soybean paste) stew infused with aromatic dalae and a refreshing stone parsley salad.
Dalae Doenjang Stew Ingredients- 1 medium potato
- 1/2 zucchini
- 1/2 medium onion
- 100g dalae (Korean wild chives)
- 4 cups anchovy and kelp broth (approx. 800ml)
- 1.5 tablespoons doenjang (fermented soybean paste) (adjust if using homemade)
- Salt or Korean soup soy sauce, to taste
- 1/2 teaspoon minced garlic
Stone Parsley Salad Ingredients- 80g fresh stone parsley
- 10 cherry tomatoes
- 3 tablespoons homemade plain yogurt
- 2 tablespoons balsamic dressing
- A pinch of toasted sesame seeds
- 80g fresh stone parsley
- 10 cherry tomatoes
- 3 tablespoons homemade plain yogurt
- 2 tablespoons balsamic dressing
- A pinch of toasted sesame seeds
Cooking Instructions
Step 1
First, prepare the broth by simmering anchovies and kelp. Once the broth is flavorful, remove the kelp and dissolve 1.5 tablespoons of doenjang into the broth. Ensure the doenjang is well dissolved without clumps. (If using homemade doenjang, which can be saltier, adjust the amount accordingly.)
Step 2
Add the peeled and bite-sized potato, half-sliced zucchini, and thinly sliced onion to the doenjang broth. These vegetables will add depth and sweetness to the stew as they cook.
Step 3
Once the potatoes and zucchini are tender and slightly translucent, add the cleaned and roughly chopped dalae and minced garlic. Dalae has a delicate aroma that can be lost with overcooking, so add it towards the end and simmer gently. Finally, season with salt or soup soy sauce to achieve the desired taste. This creates a hearty and fragrant dalae doenjang stew.
Step 4
Ladle the hot, freshly made dalae doenjang stew into serving bowls.
Step 5
Now, let’s prepare the stone parsley salad. Rinse the stone parsley thoroughly under cold running water. After washing, drain it well in a colander to remove excess water. This step is crucial to prevent the salad from becoming watery.
Step 6
Remove the stems from the cherry tomatoes and cut them in half for easy eating.
Step 7
In a bowl, combine the well-drained stone parsley and the halved cherry tomatoes. Add 3 tablespoons of homemade plain yogurt and 2 tablespoons of balsamic dressing. Feel free to adjust the amount of dressing to your preference.
Step 8
Gently toss all the ingredients together until well combined. Transfer the salad to a serving plate for a refreshing and vibrant stone parsley salad.
Step 9
The completed spring feast! The subtle, aromatic, and slightly bitter notes of the freshly grown dalae fill your mouth with the taste of spring. Complemented by the refreshing stone parsley salad, it’s a perfect harmony! We truly enjoyed this meal. We hope this recipe, brimming with the vitality of spring, brings you a delightful dining experience.
