Fragrant Dried Pumpkin and Wild Chive Doenjang Jjigae
Making Wild Chive Doenjang Jjigae with Dried Pumpkin
A hearty and flavorful doenjang jjigae recipe, perfect without any meat. This dish features rehydrated dried shiitake mushrooms and chewy dried pumpkin, paired with aromatic wild chives for a healthy and delicious home-style meal.
Ingredients- 1 handful of trimmed wild chives
- 1 handful of soaked dried pumpkin
- 1 rehydrated and julienned dried shiitake mushroom
- 1/4 daikon radish, thinly sliced
- 2-3 Tbsp doenjang (soybean paste) (homemade recommended)
- 1/2 Tbsp gochugaru (red pepper flakes) (optional)
- 1 tsp sugar
- 1 Tbsp minced garlic
- 1/2 green onion, diagonally sliced
- 1/2 block firm tofu, cubed
- 500ml anchovy-dashima broth or natural seasoning broth
Cooking Instructions
Step 1
First, soak the dried shiitake mushrooms in lukewarm water until fully rehydrated. Remove the tough stems from the rehydrated mushrooms and julienne them into strips about 0.5cm thick. Rinse the dried pumpkin thoroughly, squeeze out excess water, and set aside. Slice the daikon radish into thin rounds (about 0.5cm thick) and chop the onion into bite-sized pieces. Diagonally slice the green onion and cube the firm tofu.
Step 2
Gently trim any dirt from the roots of the wild chives and wash them thoroughly under running water. To preserve their fresh aroma, avoid over-washing. Once washed, cut the wild chives into 3-4cm lengths.
Step 3
Prepare about 500ml of broth, either by boiling anchovies and dashima or by using a pre-made natural seasoning broth. A clear and savory broth will enhance the depth of flavor in your doenjang jjigae.
Step 4
Pour the prepared broth into a pot and bring it to a boil over high heat. Once boiling, dissolve the doenjang into the broth, using a sieve to ensure a smooth consistency. It’s best to add the doenjang gradually, tasting as you go, rather than all at once. (This method is similar to how doenjang is prepared in the ‘Homegrown Baekteacher’ recipe series.)
Step 5
Add the sliced daikon radish to the doenjang broth first. The radish will add a refreshing sweetness to the soup as it cooks. Let this simmer over medium heat for about 5-7 minutes, or until the radish is tender. This jjigae is characterized by its meat-free flavor derived solely from vegetables, dried pumpkin, and shiitake mushrooms.
Step 6
If you prefer a slightly spicier kick, add 1/2 Tbsp of gochugaru. To balance the saltiness of the doenjang and add a touch of sweetness and umami, stir in 1 tsp of sugar. Also, add 1 Tbsp of minced garlic at this stage.
Step 7
Once the broth returns to a rolling boil, add the prepared onion, julienned dried shiitake mushrooms, and the dried pumpkin. These ingredients will infuse the soup with delicious flavor. Continue to simmer for another 3-5 minutes, allowing the ingredients to cook through.
Step 8
When the soup boils up again, add the wild chives as the final ingredient. Wild chives can lose their aroma and become mushy if overcooked, so add them just before turning off the heat and simmer briefly. This will help retain their fresh, vibrant flavor.
Step 9
Finally, add the cubed firm tofu and simmer for a moment longer. Gently stir to avoid breaking the tofu. Your delicious wild chive and dried pumpkin doenjang jjigae is almost ready!
Step 10
Just before serving, sprinkle generously with the diagonally sliced green onions. The vibrant green adds visual appeal and a subtle onion aroma that complements the doenjang. If you have red chili peppers, thinly slicing them and adding them on top will create an even more appetizing presentation. Enjoy this comforting stew with a bowl of warm rice!
