Doenjang Chickpea and Bok Choy Hotpot with Perilla Ginger Broth is a delightful fusion dish that merges Korean flavors with a touch of Western ingredients. Originating from Korea, doenjang is a fermented soybean paste that provides a rich, umami base, perfectly complementing the nutty chickpeas. The addition of bok choy adds a refreshing crunch, while the perilla leaves and ginger infuse the broth with an aromatic complexity. This hotpot is beloved for its balanced taste profile, combining savory, spicy, and fresh elements. It’s a comforting, hearty meal that is both nourishing and flavorful, attracting both traditionalists and those seeking culinary innovation. This dish is perfect for cozy gatherings, offering warmth and satisfaction.
Doenjang Chickpea and Bok Choy Hotpot with Perilla Ginger Broth
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Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- Chickpeas – 1 Cups
- Bok Choy – 4 Piece
- Doenjang – 2 Tbsp
- Perilla Leaves – 5 Piece
- Ginger – 1 Tbsp
- Garlic – 3 Cloves
- Onion – 1 Piece
- Soy Sauce – 2 Tbsp
- Vegetable Broth – 4 Cups
- Sesame Oil – 1 Tbsp
Nutrition
Per Serving
350 Kcal
Calories
10 Grams
Total Fat
1.5 Grams
Saturated Fat
850 Mg
Sodium
50 Grams
Total Carbohydrates
8 Grams
Dietary Fiber
15 Grams
Protein
Directions
Step 1
Soak chickpeas overnight or use canned chickpeas for convenience. Rinse and drain them.
Step 2
In a large pot, heat sesame oil over medium heat. Add chopped onion, garlic, and ginger, sautéing until fragrant.
Step 3
Stir in the doenjang, allowing it to dissolve slightly with the aromatics. Add vegetable broth and soy sauce, bringing to a simmer.
Step 4
Add chickpeas to the pot, simmering for 15-20 minutes until they are tender.
Step 5
Cut bok choy into quarters.
Step 6
Add to the simmering broth, cooking until just wilted.
Step 7
Finish by adding perilla leaves, stirring gently. Serve hot, enjoying the aromatic broth and hearty ingredients.
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