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.
Nutrition Facts : Calories 84 kcal, Carbohydrate 11 g, Protein 6 g, Fat 1 g, SaturatedFat 1 g, Sodium 534 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 2 g, ServingSize 1 serving
DOENJANG JJIGAE (KOREAN SOYBEAN PASTE STEW)
Try my best doenjang jjigae recipe. It's so hearty and delicious!
Provided by Sue | My Korean Kitchen
Categories Stew
Time 25m
Number Of Ingredients 16
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)
Nutrition Facts : Calories 154 kcal, Carbohydrate 16 g, Protein 13 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 25 mg, Sodium 629 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
DOENJANG JJIGAE
A well-executed doenjang jjigae, or fermented soybean paste stew, can be a quiet but powerful exercise in restraint. This simple recipe allows the umami-rich flavor of the doenjang (DWEN-jahng) and the natural sweetness of onion, zucchini and radish to shine. The oil-packed anchovies here may not be as traditional as dried, but they are an effective substitute that I learned from my friend James Park. You can make this dish vegan by skipping the anchovies and swapping the slightly lily-gilding rib-eye steak for cubed medium-firm tofu.
Provided by Eric Kim
Categories dinner, lunch, meat, soups and stews, main course
Time 15m
Yield 2 servings
Number Of Ingredients 12
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.
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- Pour 1/2 cup of rice starch water in to a small pot. Smear the soybean paste to breakdown all the big chunks of the paste to incorporate with the water. Add the Korean chili paste in a same manner. Add the rest of the rice starch water to the pot and mix well.
- Add the zucchini, tofu and garlic, green chili. Add the red chili flakes at this stage if you wish. When the potatoes and zucchinis are tender, remove the pot from heat and sprinkle green onions.
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