Aromatic Winter Cress (Naengi) Soybean Paste Stew
Savor Spring! Fragrant Naengi Soybean Paste Stew Recipe
This recipe features Naengi, a flavorful spring wild vegetable, in a comforting soybean paste stew. The slightly bitter, aromatic Naengi beautifully complements the deep, savory flavor of the doenjang (Korean soybean paste), creating a healthy and delicious soup that truly embodies the essence of spring.
Ingredients for Aromatic Naengi Soybean Paste Stew- 1 bunch fresh Naengi (well-trimmed and cleaned)
- 1 medium potato (diced)
- 1/3 zucchini (half-moons)
- 1/2 onion (diced)
- 1/2 green onion (sliced diagonally)
- 1 Tbsp minced garlic
- 1 Tbsp Doenjang (Korean soybean paste)
- 4 cups broth (anchovy, kelp, and shiitake mushroom based, or rice water)
Cooking Instructions
Step 1
First, prepare all the vegetable ingredients for your Naengi Doenjang Guk. Peel the potato and dice it into bite-sized cubes. Slice the zucchini into half-moons of similar size. Dice the onion. Thinly slice the green onion diagonally. Gently wash the trimmed Naengi under running water to remove any dirt, then cut it into 2-3 cm lengths. (Cutting it shorter makes it easier to eat.)
Step 2
The key to a delicious broth! Let’s make the broth. Pour 4 cups of rice water (or plain water) into a pot. Add a handful of dried anchovies for broth, 1-2 pieces of dried kelp, and 1-2 dried shiitake mushrooms. Bring to a boil over medium heat. Once boiling, remove the kelp after 5 minutes, and continue to simmer for another 10-15 minutes to allow the flavors of the anchovies and shiitake mushrooms to infuse. Once the broth is ready, strain it to get a clear liquid. (If you’re short on time, you can use store-bought broth or plain water.)
Step 3
Now it’s time to cook! Add the diced potatoes to your prepared broth first. Once the potatoes are starting to soften, add the shiitake mushrooms (if you saved them from making the broth), the half-moon sliced zucchini, and the diced onion. Let everything simmer over medium heat until the vegetables are tender.
Step 4
When the vegetables are nicely cooked, stir in 1 tablespoon of minced garlic and 1 tablespoon of Doenjang, making sure to dissolve it well. It’s important to blend the doenjang smoothly to avoid clumps. To enhance the flavor and prevent it from tasting too plain, you can add a little soup soy sauce or salt to adjust the seasoning. Finally, add the fresh Naengi to bring in its wonderful aroma and simmer for just a minute or two until it wilts. Be careful not to overcook the Naengi, as its fragrance can dissipate. Turn off the heat once it’s wilted. For a touch of heat, you can add some chopped Korean green chili peppers or red chili peppers.
Step 5
Ladle the delicious, freshly made Naengi Doenjang Guk into serving bowls. Enjoy this taste of spring with a warm bowl of rice!
