To make the winter a little warmer, this easy Korean stew uses a flavorful pantry ingredient to create an unparalleled depth of flavor.
Eric Kim, New York Times Cooking columnist and author of the soon-to-be-published cookbook "Korean American," shared his recipe for a simple stewed dish with chopped greens, cannellini beans and broth.
"The Korean fermented soybean paste, doenjang, is bloomed in oil to awaken its deep, salty funkiness," Kim said. "Then the honey is caramelized slightly for sweetness and floral complexity."
Check out his full recipe below.
Ingredients
3 tablespoons olive oil
1 large red onion, halved and thinly sliced
4 large scallions, trimmed and cut into 1/2-inch pieces
Salt and black pepper
3 tablespoons doenjang (fermented soybean paste; see Tip), plus more to taste
1 teaspoon honey
Pinch of red pepper flakes
1 (15.5-ounce) can cannellini beans, rinsed and drained
1 teaspoon soy sauce
1/2 bunch Swiss or rainbow chard, coarsely chopped with stems (4 packed cups)
1 large garlic clove, finely grated
Cooked white rice, for serving
Preparation
Heat a large pot or Dutch oven over medium heat and add 2 tablespoons oil, the onion and scallions. Season with salt and pepper, and cook, stirring occasionally, until lightly caramelized, about 10 minutes.
Reduce the heat to medium-low, add the remaining tablespoon of oil and the doenjang, and stir until heated through and fragrant, about 30 seconds. Move the onion mixture to one side of the pot, add the honey and red pepper flakes to the empty side, and let the honey bubble and caramelize, about 1 minute.
Add the beans and stir to coat. Add the soy sauce and 2 cups water, raise the heat to high, and bring to a gentle boil, using the wooden spoon to crush some of the beans against the side of the pot to thicken the broth.
Stir in the chard, cover the pot and reduce heat to medium-low, simmering until the greens have cooked down and darkened in color, about 10 minutes.
Off the heat, stir in the grated garlic. Taste and add more salt, pepper and doenjang as desired. Serve in large bowls over or alongside rice.
Tip: You can find doenjang, often labeled “soybean paste,” in any Korean or Asian supermarket and online. Funkily pungent and packed with savoriness, doenjang is a magical flavor booster that’s often compared to Japanese miso, but can taste stronger and saltier. Full of fermented sourness, it is deserving of its own spot in the sun (and in your pantry).
Recipe reprinted with permission courtesy of New York Times Cooking.