Doeng Jjigae Seonkyond Food

DOENJANG JJIGAE (KOREAN SOYBEAN PASTE STEW)

Steps:

• Cut the tofu and zucchini into about 1-inch cubes. Cut the radish into thin small squares. Thinly slice the onion and pepper. Roughly chop the scallion. Slice the meat into thin strips.
• Preheat a small pot with a little bit of oil. Sauté the meat, soybean paste, and chili pepper flakes, over medium heat for 3 to 4 minutes.
• Add the water (or anchovy broth) and stir well to dissolve the soy bean paste. Add the radish (if using a potato, add it in the next step). Boil over medium high heat for 3 to 4 minutes.
• Add the onion, garlic, tofu, zucchini, and chili pepper. Boil for an additional 5 to 6 minutes. Throw in the scallion pieces and add the optional vinegar with a minute or two remaining.
• Serve with a bowl of rice while it is still bubbling from the heat.

DOENJANG JJIGAE (KOREAN SOYBEAN PASTE STEW)

Steps:

• Combine the beef with rice wine and black peppers in a bowl. Mix them well. Preheat a medium sized pot briefly over medium high heat. Add the meat and stir. (You won't need to add any oil as the meat should have some fat attached to it.) Cook until it browns. Add the potatoes and stir for about 2 mins.
• Pour over the rice water and start boiling. Add doenjang (Korean soybean paste) and ssamjang (Korean spicy dipping sauce) into the water, using a sieve, so it is easier to dissolve. Add gochugaru (Korean chili flakes) and garlic. Stir around.
• Once the water starts rolling boiling, add the zucchini and onions. Boil for 1 min. Add the mushrooms and tofu then boil for 1 min. Add green onions and chilies and boil a further 1 min. Remove from the heat.
• Serve with steamed rice and other Korean side dishes. (i.e. the side dish above shows - Korean egg roll, seasoned seaweed, radish kimchi)

CLASSIC DOENJANG JJIGAE (KOREAN SOYBEAN PASTE STEW)

Steps:

• To make the anchovy stock, combine rice starch water, dried anchovy, and sea kelp in a stone pot or heavy bottom pot and bring to boil. Reduce the heat to low and simmer for 3-4 minutes. Discard the anchovies and sea kelp.
• To make the stew, smear the pastes in a mini scoop strainer or slotted spoon and incorporate into the stock. Add the onion and bring to a gentle boil over medium heat.
• Add zucchini, tofu, and mushroom; continue to boil over medium-low heat for 1-2 minutes.
• Add garlic, chili flakes, and fresh chili and heat through. Sprinkle green onion and remove from heat. Serve hot with rice.

DOENJANG JJIGAE

Steps:

• To a medium pot, add the doenjang, garlic, onion, zucchini, radish, mushrooms, dasima, anchovies, soy sauce and 3 cups cold tap water, and season lightly with salt. Bring to a boil over high heat, then reduce the heat to gently boil, stirring once or twice, until the vegetables start to soften and the broth tastes intensely savory and as salty as the sea, about 10 minutes. Adjust seasoning with more doenjang or salt as desired; the stew should be assertively seasoned.
• Stir in the steak and continue gently boiling the jjigae, stirring once or twice, until the meat is just cooked through, about 5 minutes. Serve with bowls of fresh white rice.