Aromatic Spring Nettle & Soybean Paste Stew (Naengi Doenjang Jjigae)
Richly Flavored Nettle Soybean Paste Stew for Enhanced Immunity
Nettles are most abundant in spring, but even those available now offer a delightful flavor. Rich in protein, Vitamin A, C, and B2, nettles are excellent for boosting immunity and preventing fatigue, while also beneficial for improving hyperlipidemia. This recipe enhances the nutritional value by adding soybean paste, mushrooms, and tofu. A bowl of this stew mixed with rice is so satisfying, you might not need any other side dishes!
Main Ingredients- Nettles 300g
- King Oyster Mushroom 1/2
- Onion 1/2
- Tofu 1/3 block
- Cheongyang chili peppers 2
- Green onion 1 stalk
- Minced garlic 1 Tbsp
Seasoning & Broth- Rice water 900ml
- Dried anchovies for broth 4-5
- Soybean paste 2 Tbsp (heaping)
- Gochugaru (Korean chili flakes) 1 Tbsp
- Rice water 900ml
- Dried anchovies for broth 4-5
- Soybean paste 2 Tbsp (heaping)
- Gochugaru (Korean chili flakes) 1 Tbsp
Cooking Instructions
Step 1
Begin by preparing the nettles. They often have soil clinging to the roots, so gently scrape the roots with a knife to remove dirt. Discard any yellowed or wilted leaves. If the nettles are large, make a slit at the root end and split them in half; this helps them absorb flavors better and makes them easier to eat.
Step 2
Wash the cleaned nettles thoroughly under running water until all traces of soil are gone. Soaking them in water for about 5 minutes before washing can help loosen the soil, making it easier to rinse away effectively.
Step 3
Prepare the vegetables and tofu by chopping them into bite-sized pieces. Slice the onion and king oyster mushroom, and cut the tofu into cubes. Thinly slice the Cheongyang chili peppers and finely chop the green onion.
Step 4
In a pot, pour in the rice water and add the dried anchovies. Bring to a boil to create a flavorful broth. Once the water is boiling, remove and discard the anchovies.
Step 5
Add the soybean paste to the broth, about 2 heaping tablespoons. Stir well until the paste is completely dissolved and there are no lumps. Ensure it’s smoothly incorporated into the broth.
Step 6
To the seasoned broth, add the sliced onion, minced garlic, and Cheongyang chili peppers. Stir in 1 tablespoon of gochugaru for a touch of heat and color. Let it simmer briefly to allow the flavors to meld.
Step 7
Once the stew is bubbling, add the prepared nettles generously. Avoid overcooking the nettles after adding them to preserve their fresh, aromatic flavor.
Step 8
When the nettles have wilted slightly, add the sliced king oyster mushrooms, green onions, and tofu. Continue to simmer the stew over medium-low heat, allowing all the ingredients to cook through and their flavors to harmonize.
Step 9
Finally, taste the stew and adjust the seasoning by adding more soybean paste if needed. Let it simmer gently over low heat for about 3 more minutes after adding the last ingredients. Serve hot with a bowl of rice for a comforting and nutritious meal.
