Hearty Radish Greens Soybean Paste Stew
Experience the Deep, Savory Flavor of Radish Greens Soybean Paste Stew
Do you often find yourself with leftover radish greens after winter and wonder how to prepare them? Radish greens soybean paste stew is a celebrated winter delicacy, cherished for its rich, savory depth created by the harmonious blend of fermented soybean paste and a robust anchovy broth. It’s so popular that it was highlighted as a most-wanted recipe by Korean residents in Guam! This comforting stew is so satisfying that you won’t need any other side dishes, making meal preparation wonderfully simple. Enjoy the authentic, deeply savory flavor of this classic Korean stew right in your own home with this easy-to-follow recipe!
Ingredients
- 200g cooked radish greens
- 3 Tbsp soybean paste (Doenjang)
- 1 tsp dried shrimp powder
- 1/4 stalk green onion (about 15cm)
- 1/2 onion
- 1 Korean chili pepper (Cheongyang pepper)
- 1 Tbsp minced garlic
- 5 cups anchovy and kelp broth
Cooking Instructions
Step 1
Here are all the ingredients ready for today’s delicious and savory radish greens soybean paste stew. Fresh ingredients are the foundation of great taste!
Step 2
First, prepare the vegetables that will go into the stew. Wash the green onion, onion, and Korean chili pepper thoroughly, then chop them into bite-sized pieces. Slice the green onion diagonally, julienne the onion, and finely chop the chili pepper.
Step 3
Take the cooked radish greens and chop them into roughly 2cm wide pieces. Cutting them into manageable sizes will make the stew easier to eat.
Step 4
Now for the most crucial step! In a bowl, place the chopped radish greens and add 3 tablespoons of soybean paste. Gently mix and massage the greens with the paste until well coated. Marinating the radish greens in soybean paste beforehand allows the flavor to deeply infuse into the stew, resulting in a significantly more delicious soup. This is the secret to achieving a depth of flavor that simply can’t be replicated by just boiling – be sure to follow this step!
Step 5
Pour 5 cups of anchovy and kelp broth into a pot and bring it to a boil. Once the broth is bubbling vigorously, add the soybean paste-marinated radish greens first. Reduce the heat to medium-low and let it simmer gently. It’s best to let it simmer for at least 10 minutes, or until the radish greens become tender.
Step 6
Once the radish greens have softened nicely, add 1 tablespoon of minced garlic. The subtle pungency of the garlic will blend into the broth, adding another layer of rich flavor.
Step 7
When the stew returns to a boil, add the prepared green onion and onion. The natural sweetness released from these vegetables will further enrich the overall taste of the soup.
Step 8
After it boils again, add 1 teaspoon of dried shrimp powder. Dried shrimp powder is a special ingredient that imparts a subtle umami boost to the broth. Definitely give it a try!
Step 9
Finally, add the finely chopped Korean chili pepper and let it simmer for another moment. Your hearty and slightly spicy radish greens soybean paste stew is now complete! You can adjust the amount of chili pepper to your preference. Now, enjoy your delicious homemade stew!
