Wild Greens Doenjang Stew (Sannamul Doenjang Jjigae)

Photo: Korea Ministry of Food and Drug Safety

Wild Greens Doenjang Stew (Sannamul Doenjang Jjigae)

Name: Wild Greens Doenjang Stew (Sannamul Doenjang Jjigae)
Cuisine: South Korea
Ingredients: 25 g gondre namul (thistle greens) (25g); 10 g sweet potato stems (10g); 20 g chwinamul (aster greens) (20g); 20 g zucchini (20g); 10 g onion (10g); 3 g cheongyang chili pepper (3g); 1 g green onion (1g); 40 g soft tofu (sundubu) (40g); 5 g Low-sodium traditional doenjang: soybeans (white soybeans, (white soybeans, 5g); 5 g shiitake mushrooms (5g); 10 g low-sodium doenjang (soybean paste) (10g); 10 g raw soybean powder (10g); 250 g Broth: water (250g); 2 g dried anchovies (2g); 2 g dried kelp (dasima) (2g); 1.5 g Seasoning: minced garlic (1.5g); 2 g gochugaru (Korean chili flakes) (2g); 3 g ground perilla seeds (3g)

산나물된장찌개

Soup & stew · Boiled

Soups & stewsCourse

156kcal · per serving

5/5Spice

No porkGluten-free

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Recipe

Wild Greens Doenjang Stew (Sannamul Doenjang Jjigae)

🌶 Spicy 5/5No porkNo meat or alcoholGluten-freeContains: soy, fish

Ingredients Tap an ingredient to check it off

Servings1

Shopping in

gondre namul (thistle greens)곤드레나물(25g)
25 g
sweet potato stems고구마순(10g)
10 g
chwinamul (aster greens)취나물(20g)
20 g
zucchini애호박(20g)
20 g
onion양파(10g)
10 g
cheongyang chili pepper청양고추(3g)
3 g
green onion대파(1g)
1 g
soft tofu (sundubu)순두부(40g)
40 g
Low-sodium traditional doenjang: soybeans (white soybeans,저염재래된장 콩(백태,(white soybeans, 5g)
↔ No Low-sodium traditional doenjang: soybeans (white soybeans,? Use red or brown miso. Miso is sweeter and milder, so add a little more and a pinch of salt.
🛒 Where to buy: Korean grocery stores; miso is in most supermarkets
5 g
shiitake mushrooms표고버섯(5g)
5 g
low-sodium doenjang (soybean paste)저염된장(10g)
↔ No low-sodium doenjang (soybean paste)? Use red or brown miso. Miso is sweeter and milder, so add a little more and a pinch of salt.
🛒 Where to buy: Korean grocery stores; miso is in most supermarkets
10 g
raw soybean powder날콩가루(10g)
10 g
Broth: water육수 물(250g)
250 g
dried anchovies멸치(2g)
↔ No dried anchovies? For stock, use dashi powder or a mix of kombu and dried shiitake. Vegetarian: kombu and shiitake only.
🛒 Where to buy: Korean or Japanese grocery stores (dried anchovies are in the dried goods aisle)
2 g
dried kelp (dasima)다시마(2g)
2 g
Seasoning: minced garlic양념 다진 마늘(1.5g)
1.5 g
gochugaru (Korean chili flakes)고춧가루(2g)
↔ No gochugaru (Korean chili flakes)? Mix 2 parts sweet paprika with 1 part cayenne or red pepper flakes. Less smoky and a bit hotter, so start with half.
🛒 Where to buy: Korean or Asian grocery stores (H Mart, Lotte Plaza), the international aisle of large supermarkets, or online
2 g
ground perilla seeds들깻가루(3g)
3 g

Nutrition per serving

156kcal

3.86gCarbs

2.83gProtein

1.13gFat

456.5mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Boil the soybeans and blend them with the shiitake mushrooms and water (30g).
Mix the low-sodium doenjang, raw soybean powder and the blended soybeans and shiitake mushrooms to make low-sodium traditional doenjang.
Boil the broth ingredients in a pot and strain.
Cut the wild greens, zucchini and onion into bite-size pieces, and slice the cheongyang chili pepper and green onion on the diagonal.
Dissolve the low-sodium traditional doenjang in the broth, add the gondre namul, sweet potato stems and chwinamul and boil, and when more than half cooked, add the zucchini and onion.
Add the soft tofu, seasoning, cheongyang chili pepper and green onion to finish.

💡 TipNo salt is added at all; a doenjang mixed with soybean powder and shiitake mushrooms is made and used, reducing sodium intake.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.