Wild Garlic Soybean Paste Stew recipe - ingredients, nutrition and when to eat it
This stew combines the peppery, fragrant flavor of spring wild garlic with the savory richness of Korean soybean paste.
This stew combines the peppery, fragrant flavor of spring wild garlic with the savory richness of Korean soybean paste. Soft tofu and vegetables come together beautifully, making it a lovely spring dinner with rice.
Vegetables · 20 minutes to cook
Nutrition (per 552g serving): 189.1 kcal · protein 17.8g · carbohydrate 17.5g · fat 7g · sodium 1480.7mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Rub and wash the roots of the wild garlic gently to remove any soil, then add it at the end to preserve its aroma.
Tips: Since doenjang varies in saltiness, do not add too much at first; adjust the seasoning after the stew has boiled.
Tips: Wild garlic can lose its aroma if cooked too long, so simmer it only until it softens slightly.
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Ingredients (1 serving)
- Water — 300 ml
- Dried anchovies — 5 g
- Kelp — 5 g
- Doenjang (Korean soybean paste) — 1.5 Tbsp
- Tofu — 100 g
- Korean wild chives — 30 g
- Onion — 30 g
- Zucchini — 40 g
- Garlic — 1 pc
- Green onion — 10 g