Aromatic Spring Delight: How to Make ‘Naengi’ (Nettle) Doenjang Guk
The Ultimate Recipe for Fragrant ‘Naengi’ Doenjang Guk, Capturing the Essence of Spring
Enjoy the taste of spring, ‘naengi’ (Korean wild nettle), all year round with this special recipe! We preserve fresh nettles, hand-picked from the countryside, by freezing them, allowing us to make this delicious soup anytime. This ‘Naengi’ Doenjang Guk is so incredibly fragrant and satisfying, it’s perfect for whetting your appetite and making you crave a bowl of rice. My husband absolutely loves it, so I decided to make it again after a while! Come and discover this magical recipe.
Ingredients- 1 handful fresh ‘naengi’ (Korean wild nettle) or frozen
- 2 Tbsp ‘doenjang’ (soybean paste)
- 1/4 zucchini
- 1/4 onion
- 1/2 block firm tofu
- A little green onion
- 1/2 Tbsp minced garlic
Cooking Instructions
Step 1
The first step to making ‘Naengi’ Doenjang Guk is preparing the fresh nettles! My husband insists that market-bought nettles lack the true aroma, so we often use nettles, ‘dallae’ (Korean chive), and mushrooms that my father-in-law personally forages. Nettles picked fresh from the countryside have an unparalleled fragrance. Every spring, we gather a large basketful, freeze them immediately, and enjoy cooking with them throughout the year.
Step 2
Frozen nettles are very easy to thaw. Since they are greens and not meat, they defrost quickly when soaked in cold water, making them ready for cooking in no time. Isn’t this convenient ‘Naengi’ Doenjang Guk incredibly appealing?
Step 3
While the nettles are thawing, prepare the vegetables to be added to the soup. Zucchini adds a tender texture, and onion brings sweetness and umami. If you like, adding shiitake or oyster mushrooms can further deepen the broth’s flavor. Chop all the vegetables into bite-sized pieces.
Step 4
Now, let’s start cooking the soup! Pour an appropriate amount of water into a pot and bring it to a rolling boil. Once the water is boiling, add 2 tablespoons of ‘doenjang’ and dissolve it thoroughly. Adding half a tablespoon of minced garlic at this stage will make the broth cleaner and more refreshing.
Step 5
When the ‘doenjang’ is well dissolved and the broth is bubbling, carefully add the prepared nettles. The fragrant aroma of the nettles will infuse the soup, filling your kitchen with the scent of spring.
Step 6
Once the nettles have been added and the soup comes back to a boil, add the pre-chopped zucchini and onion. Continue to simmer together. As the vegetables cook, they will impart a subtle sweetness and savory flavor to the broth.
Step 7
When the vegetables are tender and the soup is boiling vigorously, add the firm tofu, cut into bite-sized pieces, which will provide a wonderfully soft texture. The tofu will absorb the flavors of the broth, becoming even smoother and more delicious.
Step 8
Finally, add the finely chopped green onions for a fresh, crisp taste, and let it simmer for another moment. Your delicious ‘Naengi’ Doenjang Guk is ready! Enjoy it with a warm bowl of rice.
