Aromatic Spring Harvest: ‘Naengi’ Soybean Paste Stew
Revitalizing ‘Naengi’ Soybean Paste Stew to Combat Spring Fatigue
Feeling sluggish from the spring chill? This ‘Naengi’ (shepherd’s purse) soybean paste stew is packed with the freshest spring greens to invigorate your senses and chase away that springtime fatigue! The harmonious blend of fresh ingredients, savory soybean paste, and the distinct aroma of ‘naengi’ creates a deeply satisfying dish that will have you reaching for seconds.
Stew Ingredients- 1/3 block firm tofu, cut into cubes
- 1/2 small onion, thinly sliced
- 1/2 zucchini, sliced into half-moons
- 1 green chili pepper, thinly sliced diagonally
- 1 handful mushrooms, prepared and sliced
- 1 handful fresh ‘Naengi’ (shepherd’s purse), roots trimmed and thoroughly washed
Broth Base- 3 cups anchovy and kelp broth
Seasoning- 1 Tbsp homemade soybean paste
- 1/2 Tbsp store-bought soybean paste (total 1.5 Tbsp)
- 1/2 Tbsp red pepper paste (Gochujang)
- 1 Tbsp minced garlic
- 3 cups anchovy and kelp broth
Seasoning- 1 Tbsp homemade soybean paste
- 1/2 Tbsp store-bought soybean paste (total 1.5 Tbsp)
- 1/2 Tbsp red pepper paste (Gochujang)
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
First, prepare all the ingredients for the stew. Cut the tofu into approximately 1.5 cm cubes. Slice the zucchini into half-moons and the onion into thin slices. If using mushrooms, trim the ends and slice them into bite-sized pieces. Since ‘Naengi’ can sometimes have soil attached, carefully trim the roots and rinse it thoroughly under running water by gently shaking it to remove any dirt or debris. Finally, thinly slice the green chili pepper diagonally, removing the seeds if you prefer less heat.
Step 2
Prepare 3 cups of anchovy and kelp broth beforehand. Pour the broth into a pot. To ensure the soybean paste is smoothly incorporated without lumps, it’s best to strain it through a fine-mesh sieve as you add it. I used a combination of 1 Tbsp of homemade soybean paste and 1/2 Tbsp of store-bought paste, which provided a richer, more complex savory flavor. Stir gently with a spoon as the broth heats up to fully dissolve the pastes.
Step 3
Once the soybean paste and red pepper paste are well dissolved, add 1 Tbsp of minced garlic and bring the stew to a gentle boil. When the broth starts to bubble vigorously, add the tofu, zucchini, onion, and mushrooms first. (We’ll add the ‘Naengi’ and green chili pepper at the very end!) Let these ingredients simmer until they are slightly tender. Finally, add the handful of prepared ‘Naengi’ and the sliced green chili pepper, and simmer for another minute or two. Cooking ‘Naengi’ for too long can diminish its delicate aroma, so adding it towards the end is key to preserving its fresh, spring-like fragrance. For an extra touch of spice and color, you can sprinkle in some red pepper powder before serving, according to your preference.
