Dwen Jang Gook Food

DWEN JANG GOOK

Dwen Jang Gook image

Make and share this Dwen Jang Gook recipe from Food.com.

Provided by suk6228

Categories Soy/Tofu

Time 35m

Yield 1 pot, 4-6 serving(s)

Number Of Ingredients 12

Ingredients

3 tablespoons bean paste (Denjang)
2 tablespoons korean red pepper paste (Gochujang)
1/2 cup shiitake mushroom
1 zucchini
1/2 onion
8 jalapenos
4 garlic cloves
1/2 cup green onion
6 ounces firm tofu
30 ounces water
salt
pepper

Steps:

Slice up all the veggies and cube tofu to similar sizes to ensure even cooking.
Add all ingredients to pot and cover on high heat.
Bring to a boil and reduce heat to a simmer.
Let cook for 15-20 minutes.
Add salt and pepper to taste.

Nutrition Facts : Calories 70.4, Fat 2.1, SaturatedFat 0.4, Sodium 18.2, Carbohydrate 9.9, Fiber 2.7, Sugar 3.7, Protein 5.3

DOENJANG JJIGAE

Doenjang Jjigae image

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

Ingredients

5 tablespoons doenjang, plus more to taste (see Tip)
4 garlic cloves, crushed and coarsely chopped
1 small red onion, cut into medium dice
1 medium zucchini, cut into medium dice
5 ounces Korean radish, peeled, quartered, then thinly sliced crosswise
3 ounces fresh shiitake mushrooms, stems removed and caps thinly sliced
1 (4-inch) square dasima (dried kelp), cracked into small pieces
4 oil-packed anchovies, drained
1 tablespoon soy sauce
Salt
1 thin, boneless rib-eye steak (about 6 ounces), cut into 1-inch pieces
Steamed white rice, for serving

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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