Spring Aroma Soup: Fragrant Seasoned Soybean Paste Stew with Field Mustard
Aromatic Field Mustard Doenjang Guk (Soybean Paste Stew) Brimming with Spring Essence
This Doenjang Guk (Korean soybean paste stew) signals the arrival of spring with its abundant use of fresh field mustard greens. Enjoy the rich, earthy aroma of field mustard that tantalizes the appetite, creating a comforting and warm soup perfect for embracing the spring season. This recipe is detailed for beginners to follow with ease.
Ingredients- Field Mustard Greens (Nai) 32g (trimmed and washed clean)
- Tofu 94g (cubed)
- Zucchini 39g (sliced into half-moons or cubes)
- Onion 19g (sliced thinly)
- Green Onion 1/3 stalk (sliced diagonally)
- Minced Garlic 1 clove equivalent
- Doenjang (Korean Soybean Paste) 1 Tbsp
- Anchovy-Kelp Broth or Rice Water 6 cups
Cooking Instructions
Step 1
First, carefully trim any tough roots and wilted leaves from the field mustard greens. Rinse them thoroughly under running water multiple times to remove all dirt, especially from the roots.
Step 2
Cut the tofu into approximately 1.5cm cubes. Slice the zucchini into half-moon shapes or cubes. Thinly slice the onion, and diagonally slice the green onion. Mince the garlic and set aside.
Step 3
In a pot, combine 6 cups of anchovy-kelp broth or rice water. Add the minced garlic and bring to a boil over high heat. Let it simmer for about 5 minutes to allow the garlic flavor to infuse into the broth.
Step 4
Once the broth is boiling, add the prepared zucchini and wait for it to come back to a boil.
Step 5
When the zucchini starts boiling again, add the thinly sliced onion and cook together.
Step 6
As the onion becomes slightly translucent, dissolve the doenjang (soybean paste) into the broth. For a smoother soup, you can strain the doenjang through a sieve before adding it.
Step 7
Once the broth with dissolved doenjang reboils, reduce the heat to low and simmer for 5 minutes to deepen the flavor of the soybean paste.
Step 8
While the broth is simmering, add the cubed tofu and let it cook until it starts to boil again.
Step 9
When the tofu begins to boil, add the thoroughly washed field mustard greens. Simmer them only briefly, as overcooking can make them tough and diminish their fresh flavor. They should be added towards the end.
Step 10
After adding the field mustard greens and bringing the stew back to a gentle boil, taste the broth and adjust the seasoning as needed. You can use salt or soup soy sauce to fine-tune the flavor. It’s important not to overcook the greens to preserve their aroma.
Step 11
Finally, add the diagonally sliced green onions and boil for another moment.
Step 12
Once the green onions are cooked, turn off the heat and let the soup rest for a moment to allow the wonderful aroma of the field mustard doenjang guk to fully develop. This completes your fragrant spring stew.
Step 13
Ladle the soup into warm bowls. It’s now ready to be served, offering a delightful taste of spring. Enjoy this hearty and flavorful meal with a bowl of rice.
