Doenjang Jjigae Recipe Recipes Recipe For Banana

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DOENJANG-JJIGAE (FERMENTED SOYBEAN PASTE STEW)



Doenjang-jjigae (Fermented soybean paste stew) image

Hi everybody! Today my doenjang (fermented soybean paste) project is done by releasing this video recipe: How to make one of the most popular and representative doenjang dishes: doenjang-jjigae aka fermented soybean paste stew! Many Koreans say, "I never get tired of eating kimchi...

Categories     Side dish

Time 50m

Yield Serves 2-4

Number Of Ingredients 10

2 green onions, chopped
1 medium onion, cut into ½-inch pieces (about 1 cup)
1 small zucchini, cut into ½-inch pieces (about 1 cup)
1 green Korean chili pepper (cheong-gochu), stemmed and chopped
4 garlic cloves, minced
4 large shrimp, shelled, deveined, washed, and coarsely chopped (about ⅓ cup)
2½ cups water
7 dried anchovies, guts removed
5 tablespoons fermented soybean paste (doenjang)
6 ounces medium-firm tofu, cut into ½-inch cubes (about 1 cup)

Steps:

  • Combine the potato, onion, zucchini, chili pepper, garlic, and shrimp in a 1½-quart (6 cups) earthenware pot or other heavy pot. Wrap the dried anchovies in cheesecloth (or a dashi bag, a pouch for stock-making sold at a Korean grocery store), and put them into the pot with other ingredients Add water and cover.
  • Cook over medium-high heat for 15 minutes until it starts boiling. If you use a stainless steel pot, it will take less than 15 minutes, about 7 to 8 minutes.
  • Stir in the soybean paste, mixing well. Cover and cook for 20 minutes longer over medium heat. Add the tofu and cook for another 3 minutes. Remove the anchovy pouch and discard.
  • Sprinkle with the green onions and serve as a side dish to rice. Serve it directly from the pot, or transfer to a serving bowl. Everybody can eat together out of the pot, or portions can be ladled out in individual bowls for each person.

QUICK AND SIMPLE KOREAN DOENJANG CHIGAE (BEAN PASTE/TOFU SOUP)



Quick and Simple Korean Doenjang Chigae (Bean Paste/Tofu Soup) image

One of the most simple and quick dishes I learned to make while in Korea. Doenjang is a fermented soybean paste that can be found in Asian grocers.

Provided by Chicken_Livers_Stink

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 40m

Yield 6

Number Of Ingredients 8

3 cups vegetable stock
3 cups water
2 cloves garlic, coarsely chopped
2 tablespoons Korean soy bean paste (doenjang)
4 green onions, chopped
1 zucchini, halved and cut into 1/2-inch slices
½ (16 ounce) package firm tofu, drained and cubed
1 jalapeno pepper, sliced

Steps:

  • Bring vegetable stock and water to a boil in a saucepan over high heat. Stir in garlic and soy bean paste, stirring until the paste dissolves. Stir in the green onion, zucchini, tofu, and jalapeno. Allow soup to return to a boil, then reduce heat to low and simmer for 15 minutes.

Nutrition Facts : Calories 58.5 calories, Carbohydrate 5 g, Fat 2.7 g, Fiber 1.6 g, Protein 4.9 g, SaturatedFat 0.3 g, Sodium 377.9 mg, Sugar 1.1 g

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

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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