Doenjang Jjigae 된장찌개 Fermented Soybean Stew Recipes

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)

DOENJANG JJIGAE (된장찌개 / FERMENTED-SOYBEAN STEW)

Steps:

• Put the dashi in a stockpot or other large pot set over medium-high heat and bring to a simmer. Whisk in the doenjang and cook for 10 minutes to bring out its natural sweetness. Add the gochujang and simmer for 5 minutes. Add the gochugaru, garlic, and soy sauce and simmer for another 10 minutes.
• Add the onions and simmer for 5 minutes. Add the zucchini and simmer for 5 minutes. (Adding the vegetables at different times will ensure that they will all be fully cooked at the end.) Add the chili peppers, beef, and tofu and simmer for 5 minutes. Taste and adjust the seasoning with more soy sauce if necessary.
• Remove the pot from the heat, add the scallions, put on the lid, and let the stew rest for at least 30 minutes, and up to 2 hours, before serving. Serve with steamed rice and your favorite banchan, as any and all pair well with this stew.

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.