Using the very common and very popular in the springtime ingredient, Shepherd’s Purse, this soybean paste stew tastes refreshingly familiar yet different with its strong flavors and fragrance!
Serves: 4 | Total Cooking Time: 1 hour including preparation time
Ingredients
1 oz Korean Shepherd's Purse, rinsed and trimmed
1 cup Frozen Short Neck Clam Meat
¼ cup Tofu
4 ¼ oz Medium Idaho Potato, cut into bite-sized square shaped pieces
½ Gray Squash, cut into triangular shapes
½ Medium Onion, thinly sliced
1 ¼ oz Big Green Onion, chopped
⅛ oz Red Chili Peppers, chopped
½ oz Korean Hot Green Chili Peppers, chopped
3 ¾ oz Radish, thinly sliced and cut into bite-sized pieces
2 tbsp Garlic, minced
1 tsp Gochugaru (Korean Red Pepper Flakes)
3 - 4 tbsp Doenjang (Korean Soybean Paste), adjust based on your preference
Broth
6 cups Water
8 Dried Anchovies
3 Dried Herring Fish
2 Dried Kelp, 2” x 2”
Garnish
⅝ oz Korean Shepherd's Purse, rinsed and trimmed
Red Chili Peppers, sliced
California Prop 65 WARNING: This product can expose you to chemicals including lead, which are known to the State of California to cause cancer and birth defects or other reproductive harm. For more information go towww.p65warnings.ca.gov
California Prop 65 WARNING: This product can expose you to chemicals including Di-(2-ethylhexyl) phthalate (DEHP), which are known to the State of California to cause cancer and birth defects or other reproductive harm. For more information go towww.P65Warnings.ca.gov
