Dwen Jang Gook Recipes

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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

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 (된장찌개 / FERMENTED-SOYBEAN STEW)



Doenjang Jjigae (된장찌개 / Fermented-Soybean Stew) image

This fermented-soybean stew is the quintessential representation of Korean jang. The soft tofu, the dashi, and the sweetness of the vegetables work together to mellow the intensity of the doenjang so that your palate can discern the different facets of flavor.

Provided by Hooni Kim

Categories     Stew     Soup/Stew     Winter     Fall     Beef     Zucchini     Chile Pepper     Hot Pepper     Garlic     Tofu

Yield 4 servings

Number Of Ingredients 13

4 cups Dashi
¼ cup doenjang (Korean fermented soybean paste)
1 tablespoon gochujang (Korean red chili paste)
1 tablespoon gochugaru (Korean red chili flakes)
6 garlic cloves, minced
2 tablespoons soy sauce, or more to taste
2 medium onions, cut into 1-inch dice
2 medium green zucchini, cut into 1-inch chunks
1 red Korean chili pepper or other long hot chili, thinly sliced on the bias
1 green Korean chili pepper or other long hot chili, thinly sliced on the bias
½ pound brisket, sliced ⅛ inch thick (you can ask your butcher to slice it) and cut into 2- to 3-inch strips
1 pound soft or silken tofu, homemade (page 67) or store-bought, cut into 1-inch cubes
½ bunch scallions, cut into 1-inch batons

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.

RICE CAKE IN SOY SAUCE (KAN JANG DDEOK BOK EE)



Rice Cake in Soy Sauce (Kan Jang Ddeok Bok Ee) image

"Ddeok" is a general term for Korean rice cake. There are many kinds of ddeok in Korea. They can be used as a dessert or in a savory dish. The plain tubular shape ddeok is called "ga rae ddeok", and they cut into ovals to cook "ddeok gook" which is the traditional soup for New Years. Or you can use tiny snowman shape "jo raeng ee ddoek". For "ddoek bok ee", we use narrower tube-shaped rice cake, cut into about 2-inch long pieces. In this dish, I prefer ovals because they cook very quickly, but the tube shape is fine also. I got this recipe from the Korean Kitchen web site. It's a good dish for those who would like to try something Korean, but are afraid of the heat. The preparation time includes soaking the rice cake for 1 hour.

Provided by J. Ko

Categories     Korean

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 14

3/4 lb Korean Rice Cake (either tube-shaped or thin ovals)
4 ounces beef, thinly sliced (any lean grilling cut)
2 teaspoons sesame oil
3 cups water
2 tablespoons sugar
4 tablespoons soy sauce
1 tablespoon garlic, minced
1/4 napa cabbage, coarsely chopped
1/4 carrot
1/2 onion
2 green onions
2 sheets korean fish cakes, cut into bite-size pieces
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Soak rice cake (ddeok) in water for one hour. Drain.
  • While the rice cake is soaking, prepare the vegetables, fish cake and seasonings.
  • Put a wok on high heat. Add sesame oil and beef. Stir-fry for one minute.
  • Add the 3 cups of water and bring to a boil. Season with soy sauce, sugar and garlic. Add rice cake (ddeok) and let boil again.
  • Add the cabbage, onion and carrot. Reduce heat and cook until the rice cake gets tender.
  • Add the fish cake, green onions, salt and pepper to taste.
  • Cook for another minute until heated through.

Nutrition Facts : Calories 259.4, Fat 22.4, SaturatedFat 8.7, Cholesterol 28.1, Sodium 1313.7, Carbohydrate 10.4, Fiber 0.8, Sugar 7.5, Protein 4.7

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