Fragrant Naienggi Doenjang with a Spring Aroma
What to Eat Today? Following Shin Dong-yeop’s Naienggi Doenjang: Master Spring Vegetable Cooking!
When spring arrives, we can’t forget about wild greens! Among them, Korean chives (dal-lae) and field mustard greens (naienggi) are in season, offering their peak fragrance. We present a rich and deep Naienggi Doenjang, packed with the essence of spring, perfect for the whole family to enjoy. It’s a true rice thief!
Main Ingredients- 1 handful fresh field mustard greens (naienggi), trimmed and washed thoroughly
- 1 ladle of clams (approx. 30g), purged of sand
- 2 button mushrooms or king oyster mushrooms (approx. 1/2 portion), washed and sliced
- 1/2 onion, finely chopped
- 1 potato (if small, 1 whole; if large, half diced and half grated)
- 1/2 red chili pepper, finely sliced
- 1 green chili pepper, finely sliced
- 1/2 green onion, finely chopped
- Minced garlic, a little
- 1 piece dried kelp (about 10cm x 10cm)
- Water, adequate amount (for kelp broth)
Seasoning- 3 Tbsp soybean paste (doenjang, a rich, savory type)
- 1 Tbsp red chili paste (gochujang, spicy and slightly sweet)
- 1 Tbsp sesame oil (toasted sesame oil)
- 2 pinches salt (for adjusting seasoning)
- 3 Tbsp soybean paste (doenjang, a rich, savory type)
- 1 Tbsp red chili paste (gochujang, spicy and slightly sweet)
- 1 Tbsp sesame oil (toasted sesame oil)
- 2 pinches salt (for adjusting seasoning)
Cooking Instructions
Step 1
First, place the piece of kelp and an adequate amount of water in a pot. Simmer gently for about 15 minutes to create a deep and refreshing kelp broth. You should have at least 1 cup of broth; this contributes to the rich flavor of the doenjang. Once ready, remove the kelp and set aside.
Step 2
Take the purged clams and, in a bowl, add a little salt. Gently knead the clams with your hands. This process helps to remove any remaining grit. Rinse them under running water, drain, and set aside.
Step 3
Carefully trim the root ends of the fresh naienggi greens by gently scraping with a knife. Then, rinse them thoroughly under running water 3-4 times to completely remove any dirt or sand. Slice the red and green chili peppers thinly. Finely chop the onion and mushrooms. Dice the potato into about 1cm cubes. For the potato, grate half of it separately. (The grated potato will be used later to adjust the saltiness and create a smoother texture for the doenjang.)
Step 4
Finely chop the green onion. Heat 1 tablespoon of sesame oil in an earthenware pot or regular pot over medium-low heat. Add the chopped green onion and half a teaspoon of minced garlic. Stir-fry until fragrant, being careful not to burn them, to create an aromatic green onion oil.
Step 5
Once the green onion oil releases a delicious aroma, add the button mushrooms or king oyster mushrooms and the chopped onion (excluding the diced potatoes). Sauté them together. When the mushrooms and onions begin to look slightly translucent, add 3 tablespoons of doenjang and 1 tablespoon of gochujang. Stir-fry everything together for 1-2 minutes until well combined. Stir-frying the pastes enhances their savory depth.
Step 6
Once the pastes are well incorporated with the ingredients, pour in about 1 cup of the prepared kelp broth. Add the diced potatoes. Reduce the heat to medium-low, cover with a lid, and let it simmer gently until the potatoes are cooked through. Stir occasionally while it simmers.
Step 7
When the diced potatoes are nearly tender, use a ladle to add the grated potato to the pot and mix well. The grated potato will thicken the sauce, giving it a smoother consistency. At this stage, add the sliced red and green chili peppers to impart a pleasant spicy kick.
Step 8
After boiling for another 1-2 minutes with the chilies added, finally put in the cleaned naienggi greens, cut into 1cm lengths. Continue to cook over low heat for just 2-3 more minutes until the fragrant Naienggi Doenjang is ready. Be careful not to overcook, as it can diminish the naienggi’s delicate aroma. Serve generously over hot rice for a true taste of spring!
