Beans And Greens Stew With Doenjang Recipes

SAMGYEOPSAL

Samgyeopsal image

This pork belly dish is less a recipe and more a road map to dinner. A chill way to have Korean barbecue at home, samgyeopsal, or "three-layer meat," refers to pork belly's fat cap and the two leaner layers of meat below it, one light and one dark. Crisp slivers of pork are wrapped in various lettuces and dabbed with doenjang honey and punchy slivers of raw garlic. The lightly peppered, vinegared freshness of pa muchim, an all-occasion scallion salad often served with the grilled meats at Korean barbecue restaurants, is a welcome accompaniment to rich foods like fried or rotisserie-style chickens, pan-seared pork chops, and grilled bulgogi, galbi and samgyeopsal. Don't skip the sesame oil dipping sauce; its nuttiness lets the pork belly shine.

Provided by Eric Kim

Categories dinner, meat, main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

Ingredients

4 scallions, trimmed, cut into 3-inch segments, then very thinly sliced lengthwise into matchsticks
1 tablespoon rice vinegar
2 teaspoons gochugaru
1 teaspoon toasted sesame oil
Pinch of granulated sugar
Coarse kosher salt and freshly ground black pepper
1 pound assorted lettuces, such as Little Gem, endive and perilla, leaves separated
4 garlic cloves
2 tablespoons doenjang
1 tablespoon honey
Coarse kosher salt and freshly ground black pepper
4 tablespoons toasted sesame oil
2 pounds thinly sliced pork belly, cut into 2-inch strips (see Tip)
Steamed white rice, for serving

Steps:

Make the pa muchim: In a medium bowl, toss to combine the scallions, vinegar, gochugaru, sesame oil and sugar. Season to taste with salt and pepper; set aside.
Prepare the samgyeopsal spread: Wash and dry the lettuces and arrange on a large platter. Thinly slice the garlic cloves and place on a small plate, scooching the slices to one side. Make the doenjang honey by dabbing the doenjang onto the other side of the plate and drizzling the honey over the doenjang. Make the dipping sauce by adding 1 teaspoon salt and a generous grind of black pepper to 4 small dishes (or however many are dining); drizzle each dish with 1 tablespoon sesame oil.
Cook the pork belly: Heat a large skillet over medium-high. Add half of the pork belly and cook, stirring occasionally, until the edges are crispy and lightly browned but the centers are still plump and meaty, 5 to 7 minutes. Transfer to a towel-lined platter. Drain the fat from the pan and discard. Repeat with the remaining pork belly. Serve immediately with bowls of fresh white rice.
To eat, dip the fried pork belly into the dipping sauce, then place on a lettuce leaf. Smear some of the doenjang honey onto the pork belly, top with a slice of raw garlic and a small chopstickful of pa muchim. Fold the lettuce wrap into a bundle and eat. Chase with the white rice. Another lovely thing to do: Dip the lettuces into the doenjang honey or dipping sauce, and eat them like crudités between bites of crispy pork belly.

CANNELLINI-BEAN AND GREENS STEW

Cannellini-Bean and Greens Stew image

Half of the beans are mashed while the rest are left whole, giving this hearty one-pot stew a wonderfully chunky texture. Toasted ciabatta flavored with sage and garlic makes the perfect accompaniment.

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Time 1h

Number Of Ingredients 11

Ingredients

1/4 cup extra-virgin olive oil, plus more for serving
4 slices (each 1 inch thick) ciabatta (from a 12-ounce loaf)
3 sprigs sage, plus 1 1/2 teaspoons chopped fresh sage leaves
3 cloves garlic, peeled, 2 thinly sliced
Kosher salt and red-pepper flakes
3 medium carrots, peeled and sliced into 1/4-inch rounds (3/4 cup)
1/2 cup dry white wine, such as Sauvignon Blanc
2 cans (each 15 ounces) cannellini beans, rinsed and drained
4 cups low-sodium vegetable broth
4 cups assorted baby greens, such as kale, spinach, and chard
Grated Parmesan or Grana Padano, for serving

Steps:

Heat 3 tablespoons oil in a large straight-sided skillet over medium-high. Add bread; cook, flipping once and adding sage sprigs halfway through, until toasted, 10 minutes. Transfer to a plate; lightly rub one side with whole garlic clove. Season with salt.
Discard oil; return skillet to medium-high heat. Add remaining 1 tablespoon oil, sliced garlic, carrots, and chopped sage; season with salt and pepper flakes. Cook, stirring, until garlic is golden. Add wine; cook until evaporated, 2 minutes. Stir in beans and broth. Bring to a boil, then reduce heat and simmer until carrots are tender and liquid has reduced slightly, 25 minutes. Transfer 1 cup beans to a bowl; mash and return to pot. Stir in greens just until wilted; season with salt. Serve over toast, with cheese and a drizzle of oil.

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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