DOENJANG-JJIGAE (FERMENTED SOYBEAN PASTE STEW)
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
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)
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
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 (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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- Including the soybean paste, chili paste, and 3 c of water. You don't have to add the gochujang, or Korean chili paste, but it does give the stew a nice spice, reddish tinge, and flavor similar to how this stew would be served in restaurants.
- Simmer for another 1-2 minutes, just enough for them to release their flavors.
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