Aromatic Spring Delight: The Best Recipe for Wild Chive Doenjang Guk
Best Cooking Secrets: Making Fragrant Wild Chive Doenjang Guk
Hello everyone! As the saying goes, ‘rice is the strength of the nation,’ and a warm, nutritious soup always brings great power to our dining table. Wild chives (dallae), along with ‘naeng-i’ (Korean angelica tree shoots), are representative spring vegetables that herald the end of winter and the arrival of spring. Nowadays, thanks to greenhouse cultivation, we can enjoy fresh wild chives year-round. Wild chives are rich in vitamins, minerals, and calcium, and when consumed with meat, they can help lower cholesterol levels. They are also known to be effective in preventing anemia and improving arterial health. Today, we’ll be making a delicious Wild Chive Doenjang Guk, packed with the vibrant essence of spring, following a special recipe from the ‘Best Cooking Secrets’ program by Chef Choi In-sun. I’ll provide detailed steps and tips so even beginners can easily follow along!
Ingredients- Fresh wild chives 50g
- Zucchini 150g
- Soft tofu 150g
- Anchovy-kelp broth 1L (1000ml)
- Minced garlic 1 Tbsp
- Anchovy sauce 1 tsp
- Fermented soybean paste (Doenjang) 4 Tbsp (adjust to taste based on saltiness)
- Ground black pepper, a pinch
Cooking Instructions
Step 1
My neighbor kindly shared some wild chives that she had already perfectly cleaned and prepped for me. This made cooking much easier!
Step 2
Trim and remove any messy roots from the wild chives, then cut them into bite-sized pieces about 2cm long. I decided to use the roots as well since they are said to be nutritious, after washing them thoroughly. Using the roots adds an even deeper flavor.
Step 3
If you have any leftover wild chives, chop them and store them in a zip-top bag in the freezer. You can add them little by little to doenjang jjigae or other soups to enjoy the taste of spring throughout the year.
Step 4
Instead of zucchini, I used a round Korean squash I had at home. Cut the squash and tofu into cubes of about 2cm, similar in size to the wild chives. Although the squash was frozen, so its shape is a bit irregular, it won’t affect the taste at all.
Step 5
First, prepare about 1 liter of savory anchovy and kelp broth. Boiling anchovies and kelp together creates a deeper and richer broth flavor.
Step 6
Once the broth boils, remove the solid ingredients (anchovies and kelp) to get a clear broth. Leaving them in can make the soup cloudy.
Step 7
Add the chopped zucchini, tofu, and fragrant wild chives to the prepared anchovy broth. Then, dissolve 4 tablespoons of doenjang through a sieve into the pot. Adjust the amount of doenjang according to its saltiness and type, and ensure it’s well dissolved to avoid lumps.
Step 8
To enhance the umami flavor, add 1 tablespoon of minced garlic and 1 teaspoon of anchovy sauce. You can substitute soy sauce if you don’t have anchovy sauce.
Step 9
Finally, sprinkle a pinch of ground black pepper for a slightly spicy kick and enhanced aroma to finish.
Step 10
If you prefer a spicier taste, you can add a little red pepper powder at this stage for an extra kick. Feel free to adjust to your preference.
Step 11
Served with a warm bowl of rice, this ‘Best Cooking Secrets’ style Wild Chive Doenjang Guk is complete and absolutely delicious! Enjoy the fresh essence of spring.
