Dallae Doenjang Jjigae

About the dish

Dallae doenjang-jjigae is a soybean-paste stew finished with sharp, aromatic wild chives stirred in at the very end. Their pungent fragrance brings the whole bowl alive with the scent of spring — fitting for Gyeongchip, when insects awaken.

Key ingredient

Wild chives (dallae) — revive a dull spring appetite and ease spring fatigue, boost metabolism and circulation, and help support wellness around freckles. Peak in March, from areas like Seosan.

Ingredients

Main: wild chives, soybean paste, tofu, Korean squash, onion, anchovy broth · Seasoning: minced garlic, chili flakes

Simple recipe

1. Trim and wash the wild chives and cut to size.
2. Dissolve soybean paste in rice-rinse water in an earthenware pot and bring to a boil.
3. Add squash, onion and tofu and simmer.
4. Season with minced garlic and chili.
5. Stir in the wild chives at the end to keep their fragrance.

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A Glass · Traditional pairing