This Korean soybean paste stew (doenjang guk) is so easy to make and filled with delicious mugwort greens (ssuk), wild Korean chives (dallae), tofu, potatoes, and the salty/umami flavors of fermented soybean paste (doenjang).
Key Features and Tips
The greens used in this recipe, mugwort, and wild chives, are easiest to find in the springtime. Many Korean or Asian markets will also have these spring greens readily available. Korean wild chives (allium monanthum) are known as dallae (달래) in Korean.
The specific type of mugwort we are using in this recipe is Korean mugwort or, Artemisia princeps. Mugwort leaves are best picked and eaten before they flower, which usually is around July to September depending on your climate and area. You may even be able to find dried mugwort greens. Then you can rehydrate them when ready to use in a stew such as this recipe.
Korean Wild Chives (Dallae)
Korean Mugwort Greens (Ssuk)
Mugwort greens are easy to grow
If you can’t find fresh mugwort greens in your Asian markets, it is really easy to grow yourself. It makes for a beautiful edible landscape. The thing to keep in mind with this plant that it can be invasive via its stolons, so if you don’t want it to get out of control, then planning ahead for controlled growing is a must. I found some seeds for Korean mugwort (Artemisia princeps) at a website called Kitazawa Seed Co. if you are interested in growing mugwort yourself at home. Plus if you have your own mugwort greens, you can enjoy our other mugwort recipe Korean Snack Steamed Mugwort Greens (Ssuk).
Ingredients needed
- 4 large-sized dried anchovies
- 1 cup fresh mugwort greens (ssuk), cleaned & chopped 1” pieces
- 1 cup fresh wild chives (dallae), cleaned & chopped 2” pieces
- 1 cup potatoes, diced ½” pieces
- 1 Tbsp Korean soybean paste (doenjang)
- 1 tsp salt
- ½ package of firm tofu, cut into ¼” rectangles
- 1 tsp Dasida beef soup powder
- 2 ½ cups water
How to make Korean Soybean Paste Stew with Mugwort & Wild Chives (Doenjang Guk with Ssuk and Dallae)
- Clean, rinse, and drain the mugwort greens (ssuk) and fresh wild chives (dallae). Chop the fresh mugwort greens (ssuk) into 1” pieces. Chop the fresh wild chives (dallae) into 2” pieces.
- In a medium-sized pot, add the water and dried anchovies and bring to a boil. Once it has reached a boil, remove the anchovies & discard. Add the Korean soybean paste (doenjang) to the pot of water.
- Turn the heat down to medium-high heat. Add in the mugwort greens (ssuk) and potatoes to the boiling water. Cook for about 10 minutes, or until the potatoes are fork-tender.
- Add the wild green chives (dallae) to the pot. Cook for an additional 3 minutes.
- Next, Dasida beef powder stock, and salt. Stir well. Immediately add in the tofu. Let it continue cooking for another 3-4 minutes. Remove from heat and enjoy!
Serving Suggestions
This stew (guk) is best served with freshly steamed white rice and a variety of side dishes (banchan). Here are some side dish recipes that would go great with this stew:
- Korean Green Onion Salad
- Korean Stir-fried Fish Cake (Bokum Odeng)
- Asian-style Stir-fried Poke Salad (Sallet) Greens
- Korean White Kimchi (Baek Kimchi)
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Korean Soybean Paste Stew with Mugwort & Wild Chives (Doenjang Guk with Ssuk and Dallae)
This Korean soybean paste stew (doenjang guk) is filled with delicious mugwort greens, wild Korean chives, tofu, potatoes, and the salty/umami flavors of fermented soybean paste (doenjang).
Ingredients
- 4 large-sized dried anchovies
- 1 cup fresh mugwort greens (ssuk), cleaned & chopped 1” pieces
- 1 cup fresh wild chives (dallae), cleaned & chopped 2” pieces
- 1 cup potatoes, diced ½” pieces
- 1 Tbsp Korean soybean paste (doenjang)
- 1 tsp salt
- ½ package of firm tofu, cut into ¼” rectangles
- 1 tsp Dasida beef soup powder
- 2 ½ cups water
Instructions
- Clean, rinse, and drain the mugwort greens (ssuk) and fresh wild chives (dallae). Chop the fresh mugwort greens (ssuk) into 1” pieces. Chop the fresh wild chives (dallae) into 2” pieces.
- In a medium-sized pot, add the water and dried anchovies and bring to a boil. Once it has reached a boil, remove the anchovies & discard. Add the Korean soybean paste (doenjang) to the pot of water.
- Turn the heat down to medium-high heat. Add in the mugwort greens (ssuk) and potatoes to the boiling water. Cook for about 10 minutes, or until the potatoes are fork-tender.
- Add the wild green chives (dallae) to the pot. Cook for an additional 3 minutes.
- Next, Dasida beef powder stock, and salt. Stir well. Immediately add in the tofu. Let it continue cooking for another 3-4 minutes. Remove from heat and enjoy!
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