Naengi Doenjangguk

About the dish

A herald of spring that pushes through frozen ground. Shepherd's purse is the first spring green to wake the appetite, a fragrant root vegetable whose aroma comes alive with doenjang. Around the start of spring, a bowl of naengi-doenjangguk signaled spring at the end of a long winter.

Key ingredient

Shepherd's purse (naengi) — good for bloodshot eyes, dry eye and eye fatigue from dry weather or yellow dust; improves rough skin and helps support wellness around acne; helps with a weak liver and liver disease such as hepatitis and cirrhosis; eases irregular menstruation. In season April; nationwide.

Ingredients

Main: shepherd's purse, doenjang, tofu, scallion, anchovy-kelp stock · Seasoning: minced garlic, chili powder

Simple recipe

1. Trim the shepherd's purse with its root and wash off the soil.
2. Dissolve doenjang in rice water and boil.
3. Add the greens and diced tofu.
4. Add minced garlic and scallion and simmer.
5. Simmer only briefly so the aroma stays alive.

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A Glass · Traditional pairing