Korean Poke Salad (Sallet) Soybean Paste Stew (Doenjang Jjigae)

by Asian Recipes At Home

A healthy and simple Korean Soybean Paste Stew (Doenjang Jjigae) recipe with the addition of delicious poke salad (sallet). Learn how to make this delicious stew at home.

This post may contain affiliate links. Read the full disclosure here.

A healthy and simple Korean Soybean Paste Stew (Doenjang Jjigae) recipe with the addition of delicious poke salad (sallet).

Soups/stews (jjigaes) are a Korean staple to have with meals all year long. A pot of stew in the center of the table at mealtime is almost always a must. A typical Korean meal usually consists of a stoup/stew, freshly steamed white rice, and a variety of banchan. Korean fermented soybean paste (doenjang) is considered to be one of the essential items to have on hand for cooking authentic Korean cuisine. If you don’t have any doenjang on hand, we highly recommend you purchase some to add to your pantry – here is a good one on Amazon. Doenjang is very versatile when it comes to cooking Korean cuisine.

 

Health Benefits of Doenjang

There are also some health benefits eating Korean fermented soybean paste (doenjang). If you want to read about some of the benefits, make sure to check out our other doenjang stew recipe post here.


 

Key Features and Tips

This recipe is different from most doenjang stew recipes out there. We are using poke salad (sallet) or pokeweed in this recipe. Typically, you’ll see a lot of recipes with spinach, zucchini, or seaweed as the green vegetable in the doenjang stew recipe. So, we’re giving you another delicious green vegetable option to add to the Korean household staple. If you do not have access to poke salad (pokeweed), then feel free to substitute it with spinach or even zucchini slices.

If you do not know how to properly harvest and prepare pokeweed prior to use in any recipe, then please do your own research on the topic first. There are a ton of resources and how-to’s online with a simple Google search. We have our own how to harvest and prepare pokeweed post here as well. It explains how we prepare pokeweed prior to using it in any recipe. 

 

Ingredients Needed to Make This Recipe

Stone pot filled with Korean Soybean Paste Stew (Doenjang Jjigae) recipe with the addition of delicious poke salad (sallet) and a side of our Asian-style poke salad (sallet) rice.

How to Make Korean Poke Salad (Sallet) Soybean Paste Stew (Doenjang Jjigae)

  1. In a pot, put in the water, anchovies, and doenjang and place on high heat and bring to a boil. Once it reaches a boil, then remove the anchovies. 
  2. Place poke salad leaves and stems in the stew. Cover the pot. Continue cooking for about 5 minutes on medium-high heat. Turn the heat down to low and continue cooking for another 5 minutes.
  3. Add Dasida beef powder soup stock and salt to the stew and mix well. 
  4. Add the green onions and thinly sliced green or red peppers (optional) on top when ready to serve.
  5. Enjoy!

 

Serving Suggestions

We recommend serving this stew with our Asian-style Poke Salad (Sallet) Rice with Spicy Sauce recipe. If you have already pre-prepared a bunch of poke salad (sallet), consider using some of it to make our rice to accompany this Korean Poke Salad (Sallet) Soybean Paste Stew (Doenjang Jjigae). You can also serve this stew with plain steamed rice if you prefer.

We also recommend adding a variety of side dishes (banchan). Here are some Korean side dish recipes that would go great with this stew:

 

We hope you enjoy our Korean Poke Salad (Sallet) Soybean Paste Stew (Doenjang Jjigae) recipe!
 

HUNGRY FOR MORE? Subscribe to our newsletter and follow along on FacebookPinterest, Twitter, and Instagram for all of the latest updates.
 

A healthy and simple Korean Soybean Paste Stew (Doenjang Jjigae) recipe with the addition of delicious poke salad (sallet).

Korean Poke Salad (Sallet) Soybean Paste Stew (Doenjang Jjigae)

Yield: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

A healthy and simple Korean Soybean Paste Stew (Doenjang Jjigae) recipe with the addition of delicious poke salad (sallet).

Ingredients

Instructions

  1. In a pot, put in the water, anchovies, and doenjang and place on high heat and bring to a boil. Once it reaches a boil, then remove the anchovies. 
  2. Place poke salad leaves and stems in the stew. Cover the pot. Continue cooking for about 5 minutes on medium-high heat. Turn the heat down to low and continue cooking for another 5 minutes.
  3. Add Dasida beef powder soup stock and salt to the stew and mix well. 
  4. Add the green onions and thinly sliced green or red peppers (optional) on top when ready to serve.

Notes

*If you do not know how to properly harvest and prepare pokeweed to remove the toxins prior to use in any recipe, then please do your own research on the topic first & use it at your own risk. There are a ton of resources and how-to's online with a simple Google search. We have our own how to harvest and prepare pokeweed post here as well. It explains how we prepare pokeweed prior to using it in any recipe. 



Disclaimer: Under no circumstances shall this website and the author(s) be responsible for any loss or damages resulting from the reliance of the given nutritional information or ingredient/product recommendations. Recommended ingredients/products can change their formula at any time without this website and author’s awareness. It is your responsibility (the reader’s) to check the label/ingredients of any product prior to purchasing and/or using. We greatly appreciate your support and understanding.

You may also like

Leave a Comment

* By using this form you agree with the storage and handling of your data by this website.

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Accept Read More

Recipes Straight to Your InboxSign up today to get notified of new [free] recipes we release straight in your inbox!