Doenjang Jjigae 된장찌개 Fermented Soybean Stew Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

DOENJANG JJIGAE (KOREAN SOYBEAN PASTE STEW)



Doenjang Jjigae (Korean Soybean Paste Stew) image

A staple Korean stew made with fermented soybean paste (doenjang)

Provided by Hyosun

Categories     Main

Number Of Ingredients 12

3 ounces pork (preferably fatty pork) (shoulder, or loin (or beef))
9 ounces tofu (dubu, 두부)
1/2 medium zucchini (4 to 5 ounces)
2 ounces Korean radish (mu, 무) (and/or 1 small potato, sliced into 1/4-inch thick bite size pieces. )
1/4 medium onion
1 chili pepper (green or red)
1 scallion
2 tablespoons doenjang (된장), Korean soybean paste
1 teaspoon gochugaru (고추가루 ), Korean chili pepper flakes (adjust to taste)
2 teaspoons minced garlic
2 cups water (or anchovy broth) (see note)
1 teaspoon vinegar (optional)

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 (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.

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.

DOENJANG JJIGAE (KOREAN SOYBEAN PASTE STEW)



Doenjang Jjigae (Korean Soybean Paste Stew) image

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

160 g beef brisket
2 Tbsp rice wine ((mirim))
A few cracks ground black pepper
3.5 cups rice water (, obtained by rinsing rice)
3 Tbsp doenjang ((Korean soybean paste))
1 Tbsp ssamjang ((Korean spicy dipping sauce))
2 tsp gochugaru ((Korean chili flakes))
1 tsp minced garlic
100 g potato ((3.5 ounces), all rounder variety, thinly sliced)
90 g zucchini ((3.1 ounces), thinly sliced)
35 g onion ((1.2 ounces), thinly sliced)
100 g enoki mushrooms ((3.5 ounces), stems removed and separated)
45 g shiitake mushrooms ((1.5 ounces), thinly sliced)
250 g tofu ((8.8 ounces), sliced into medium rectangle pieces)
20 g green onions ((0.7 ounces), thinly sliced)
2-3 chilies ((optional), green and red, thinly sliced)

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

More about "doenjang jjigae 된장찌개 fermented soybean stew food"

SMELLY KOREAN FOOD - SOYBEAN PASTE STEW
smelly-korean-food-soybean-paste-stew image
Doenjang Jjigae (된장찌개) is an extremely common Korean stew that you'll find at many restaurants, especially if you're a fan of Korean BBQ. …
From gobillykorean.com
Estimated Reading Time 50 secs


DOENJANG-JJIGAE - WIKIPEDIA
doenjang-jjigae-wikipedia image
Doenjang-jjigae (Korean: 된장찌개; Korean: [twen.dʑaŋ.t͈ɕi.ɡɛ]), referred to in English as soybean paste stew, is a Korean traditional jjigae (stew-type dish), made from the primary ingredient of doenjang (soybean paste), and …
From en.wikipedia.org


DOENJANG JJIGAE: KOREAN SOYBEAN PASTE STEW [VEGAN
doenjang-jjigae-korean-soybean-paste-stew-vegan image
Add the Doenjang, Gochugaru and the garlic. Add the vegan kimchi and bring to the boil. Add the vegan kimchi and bring to the boil. Add the mushrooms and courgette/zucchini and cook for around 30 ...
From onegreenplanet.org


KOREAN SOYBEAN PASTE STEW RECIPE (DOENJANG JIGAE)
korean-soybean-paste-stew-recipe-doenjang-jigae image
13 comments on “Korean Soybean Paste Stew (Doenjang Jjigae)” Jun — December 13, 2013 @ 12:56 pm Reply. yum yum ! love to eat it by pouring a bowl of rice to soak the soup just whets my appetite ! Angela Wang …
From noobcook.com


DOENJANG JJIGAE RECIPE, SOY BEAN PASTE STEW, 된장찌개 …
doenjang-jjigae-recipe-soy-bean-paste-stew-된장찌개 image
For a detailed recipe, visit http://crazykoreancooking.com/recipe/soybean-paste-stew-dwenjang-jjigaeShop Korean Ingredients and Cookware: https://www.amazon....
From youtube.com


DOENJANG JJIGAE (KOREAN FERMENTED-BEAN-PASTE STEW) …
doenjang-jjigae-korean-fermented-bean-paste-stew image
In a small heatproof bowl, cover mushrooms with boiling water and let steep until rehydrated, about 10 minutes. Drain, then slice mushroom caps 1/4 inch thick. Add stock to a large saucepan or earthenware pot. Bring to a …
From seriouseats.com


CHICKEN DOENJANG JJIGAE (FERMENTED SOYBEAN PASTE STEW)
chicken-doenjang-jjigae-fermented-soybean-paste-stew image
2) Peel and chop up ¼ onion into pieces. 3) Minced 4 cloves of garlic. 4) Peel and dice potato and radish. 5) Combine the ikan bilis, onion, garlic, potato, radish, skinned chicken drumsticks, sake and water (or stock) in a pot …
From foodiebaker.com


RECIPE: DOENJANG JJIGAE (KOREAN FERMENTED SOYBEAN …
recipe-doenjang-jjigae-korean-fermented-soybean image
4. Add roughly 4-5 heaping tablespoons of fermented bean paste. 5. Add the minced garlic, green onion, chili peppers, mushrooms, zucchini, and onions to the boiling broth. 6. Boil for 1-2 minutes, then add the tofu. 7. Add …
From gojourny.com


DOENJANG JJIGAE (KOREAN SOYBEAN PASTE STEW) - PICKLED …
doenjang-jjigae-korean-soybean-paste-stew-pickled image
Doenjang Jjigae Ingredients. Doenjang (Korean fermented soybean paste) or miso paste: Personally, I prefer to use awase miso which is a mix of white and red miso paste.; Garlic: Adding minced garlic cloves to your …
From pickledplum.com


MOM'S DOENJANG JJIGAE RECIPE (된장찌개) - LOCAL …
moms-doenjang-jjigae-recipe-된장찌개-local image
Doenjang Jjigae Recipe (된장찌개) Ingredients. 1 zucchini squash, sliced then halved; 1/4 onion, sliced; 5 garlic cloves, minced; 3-8 Tbsp of doenjang / Japanese miso; 1-2 Tbsp gochujang (Korean chili paste) 1/3 cup …
From localadventurer.com


SEAFOOD DOENJANG JJIGAE - KOREAN BAPSANG
Bring it to a boil over medium high heat, and cook for 3 to 4 minutes. Add the tofu, zucchini, mushroom, chili pepper and garlic. Boil for an additional 2 minutes. Add the seafood, starting with the clams. Cook for another 2 to 3 minutes or until the clams are open. Stir in the vinegar, and throw in the scallion.
From koreanbapsang.com


DOENJANG JJIGAE RECIPE (KOREAN FERMENTED SOYBEAN STEW) - SAVEUR
Instructions. Make the dashi: To a large Dutch oven, add the anchovies, kombu, mushrooms, and 4 quarts of cold water. Cover and let steep for 12 hours at room temperature. Place the Dutch oven on ...
From saveur.com


BEEF DOENJANG JJIGAE (된장 찌개): KOREAN SOY BEAN PASTE STEW
Boil anchovies, seaweed and mushrooms for 20 minutes. Retain and slice mushrooms, discard anchovies and seaweed. Add doenjang and gochujang. Simmer sliced onions for 5 minutes.
From thedomesticgoddesswannabe.com


KOREAN SOYBEAN STEW (DOENJANG JJIGAE) - COOKERRU
In a medium-sized pot over medium heat, add the anchovy (or dashi) stock, Doenjang, Ssamjang, Gochugaru, and garlic. Stir well and bring to a boil. Add onion and zucchini and cook over medium-high heat for 4-5 minutes. Add tofu and mushrooms, cover, and cook for another 3-4 minutes or to your desired consistency.
From cookerru.com


DOENJANG-JJIGAE - SOYBEAN PASTE STEW - KOREAN KITCHEN
Heat the ttukbaegi, or heavy pan over a high heat until it starts to boil. After 5 minutes of boiling add the doenjang soy bean paste, mix it in well until fully dissolved and continue to cook for a further 15 minutes on medium heat. 4. Done. Cut the tofu into 1/2 inch cubes and add to the pan along with the prawns.
From korean.kitchen


DOENJANG JJIGAE (KOREAN FERMENTED SOYBEAN STEW)
5–6 tablespoons doenjang (soybean paste), preferably Mac Doenjang 2 teaspoons gochugaru (Korean chili flakes) 1–2 tablespoons gochujang (Korean chili paste)
From theepochtimes.com


DOENJANG JJIGAE RECIPE - KOREAN SOYBEAN PASTE | KARMAN FOODS
Soybean paste or Doenjang (된장; "thick sauce"), in Korean, is a kind of fermented bean paste formed from ground soybeans and brine. It's an intermediate product of soy sauce production. Typically utilized as a relish to enhance plain food.
From karmanfoods.com


DOENJANG JJIGAE: KOREAN MISO SOUP 된장찌개 - COFFEE CATS KIMCHI
Crack 2 eggs into a small bowl and beat well. Add 2 tsp of soft tofu, a sprinkle of salt, dash of fermented baby shrimp, 1 tsp of water, and mix well. Cover the bowl and microwave for 1 1/2 minutes. Take out the bowl and mix well. Then microwave for another minute and a half.
From coffeecatskimchi.com


VEGAN DOENJANG JJIGAE (KOREAN SOYBEAN PASTE STEW ... - MY …
In a small pot, bring 1 and a half cups of water to a boil. Add 2 tablespoons of Korean soybean paste, minced garlic, and Korean red pepper flakes (optional). Add chopped tofu, onion, and mushroom. Continue to boil for 5 minutes. Add the jalapeño (optional), zucchini, and green onion to the stew and boil for an additional 2 to 3 minutes.
From myeclecticbites.com


SOYBEAN PASTE STEW, DOENJANG-JJIGAE - CRAZY KOREAN COOKING
total time: 30 min. Doenjang Jjigae, or Soybean Paste Stew, is a staple in Korean traditional meals. The earthy flavor of soybean paste is fused with hearty vegetables like Korean radish and zucchini. The stew is perfected by robust yet soft tofu. Doenjang Jjigae complements many great meat and fish dishes such as bulgogi, galbi and grilled fish.
From crazykoreancooking.com


BEEF DOENJANG JJIGAE (SOYBEAN PASTE STEW) USING RESTAURANT KALBI ...
Add the meat back to the broth. You can discard the bones now or leave it in a little longer to get more flavor into the stew. Cutting cooked Kalbi meat for jjigae. Prepare vegetables. Rehydrate shitake mushrooms in warm water until soft (20 min) and cut into squares.
From kimchimari.com


DOENJANG JJIGAE (KOREAN SOYBEAN PASTE STEW) - CARMY - EASY …
While similar, miso is not a substitution for doenjang. Both are made by fermenting soybeans, but miso is fermented with koji, giving it a sweeter flavour. Doenjang is fermented with only salt. How to Make Doenjang Jjigae (Korean Soybean Paste Stew) Heat sesame oil on medium heat in a heavy-bottomed pot. Add the cut pork into the pot and saute ...
From carmyy.com


DOENJANG JJIGAE - KOREAN SOYBEAN PASTE STEW - KIMCHIMARI
Mixing Deonjang in rice water. Turn heat to medium high and bring to doenjang broth to boil. Doenjang Jjigae broth boiling. Add squash or zucchini. Boil for 5 min. Add tofu and boil for another 5 min. Tofu and Squash added to Soybean Paste Stew. Add green onions and chopped garlic. Boil for 3 more minutes.
From kimchimari.com


DOENJANG JJIGAE (KOREAN SOYBEAN PASTE STEW) - TIFFANY ANGELA
Add in the onion, minced garlic, and 1 tbsp of gochugaru. Saute for another 2-3 minutes. 2. Add in 2 cups of water, 2 tbsp of doenjang, zucchini, green onions, jalapeno or Anaheim peppers (if using), and bring up to a boil. 3. Add in the tofu and let the stew continue to boil for 5 minutes.
From tiffanyangela.com


CLASSIC DOENJANG JJIGAE (KOREAN SOYBEAN PASTE STEW)
Discard the anchovies and sea kelp. To make the stew, smear the pastes in a mini scoop strainer or slotted spoon and incorporate into the stock. Add the onion and bring to a gentle boil over medium heat. Add zucchini, tofu, and mushroom; continue to boil over medium-low heat for 1-2 minutes.
From beyondkimchee.com


DOENJANG JJIGAE RECIPE (KOREAN SOYBEAN PASTE STEW)
Soybean paste stew, 된장찌개 (Doenjang Jjigae), is common in Korea. Though Koreans eat it during any meal, I most often ate it for breakfast. The base of the soup is doenjang, which means “soybean paste.”. It is a very salty and earthy-tasting fermented paste that Koreans use for soups and certain sauces. It is traditionally made ...
From carvingajourney.com


DOENJANG JJIGAE (된장찌개 / FERMENTED-SOYBEAN STEW)
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.
From recipes.lacestreetshoes.com


DOENJANG JJIGAE (KOREAN SOYBEAN PASTE STEW) - DRIVE ME HUNGRY
How to Make Doenjang Jjigae. Saute garlic in oil until fragrant then add potatoes, onions, stock, and any meat (if using). Boil for 3 to 5 minutes. Add the doenjang paste, tofu, and vegetables. Stir to completely dissolve the doenjang and cook until the meat and potatoes are cooked through. Taste and season accordingly.
From drivemehungry.com


BEEF DOENJANG JJIGAE (SOYBEAN PASTE STEW) - BEYOND KIMCHEE
Soybean paste, red chili paste, onion, potato, zucchini, shitake mushrooms, tofu, green chili, and green onion. Slice beef into big chunks. 1. Prepare a stock. Pour about 1/2 cup of rice water in a small stew pot. If you have the Korean style stone pot, use it by all means. For some reason I found the stew made in the stone pot is more delicious.
From beyondkimchee.com


DOENJANG JJIGAE: THE HEARTY KOREAN STEW YOU'LL WANT TO EAT ALL DAY
Doenjang jjigae is about as classic as it gets when it comes to Korean comfort food. It’s one of the country’s most popular stews, eaten at any time of day, whether for breakfast, lunch, or dinner. It’s one of the first things you learn how to cook when you move out of your parents’ house—it’s easily adapted to whatever vegetables ...
From seriouseats.com


KOREAN FOOD: 40 BEST DISHES WE CAN'T LIVE WITHOUT
18. Haemul Pajeon (해물파전) Crunchy and filling, Korean pancake tastes best when it comes studded with shellfish, cuttlefish, and other varieties of seafood, to make haemul (seafood) pajeon ...
From edition.cnn.com


HOW TO MAKE DOENJANG JJIGAE | KOREAN FERMENTED SOYBEAN PASTE …
Hey guys! Doenjang jjigae is super easy to make with all the ingredients on hand! Doenjang jjigae is also known as soybean paste soup. I make this Korean sou...
From youtube.com


SOYBEAN PASTE STEW WITH BEEF (SOGOGI DOENJANG-JJIGAE: …
Cook, stirring, for a few minutes, until the beef is no longer pink. Add 2 cups water. Cover and cook for 10 minutes over medium heat. If it begins to boil over, crack the lid. Add the potato, onion, zucchini, and doenjang. Cover and cook for another 10 minutes. Stir the stew to make sure that the soybean paste is evenly incorporated.
From maangchi.com


DOENJANG JJIGAE: KOREAN FERMENTED SOYBEAN PASTE STEW
Written by the MasterClass staff. Last updated: Dec 2, 2021 • 2 min read. Doenjang jjigae is a classic Korean stew that gets its flavor from doenjang, a funky fermented soybean paste. Unlike Japanese miso soup, doenjang jjigae features a plethora of vegetables and sometimes meat.
From masterclass.com


DOENJANG JJIGAE (KOREAN SOYBEAN PASTE STEW) - ASIAN FOOD FIESTA
Doenjang () is a fermented Korean soybean paste produced from soybeans that have been simmered in a brine of salt water. It’s crushed, matured, and fermented until it develops rich, umami tastes. Doenjang jjigae () is a delectable stew created by combining doenjang with stock and various veggies and meats. There are various sorts of doenjang ...
From asianfoodfiesta.com


SARDINE DOENJANG JJIGAE (정어리 된장찌개) — KINDRED KITCHEN
Add leeks and shiitake to the pot. Wait a few minutes, then add the squash/zucchini and enoki/seafood mushrooms. Wait a few more minutes, then add the sardines and bok choy. Cook one minute more with the lid on, then remove from heat. Using a ladle, transfer a bit of warm stock to the small bowl with the egg yolks and doenjang.
From kindredkitchen.ca


DOENJANG JJIGAE (KOREAN FERMENTED SOYBEAN STEW) - JUDY JOO
Reduce to a simmer and cook, uncovered, for 20 more minutes. Pass the anchovy stock through a sieve and discard the solids, and return the stock to the pot. Turn the heat up to medium-high and add the doenjang, chili flakes, and chili paste and whisk until dissolved fully. Taste the stock.
From judyjoo.com


DWENJANG JJIGAE 된장찌개- SOYBEAN PASTE STEW
Dwenjang jjigae is an earthy stew made with vegetables, tofu, and fermented soybean paste (dwenjang). Its unique taste and healthy ingredients make it one of the most representative dishes of Korean home food. Ingredients for 2 people . 1 cup (250 grams) worth of zucchini, sliced; 1 onion; 1 red chili pepper, sliced
From kimchiandbasil.com


EASY DOENJANG JJIGAE (KOREAN SOYBEAN PASTE STEW)
A classic of Korean home cooking, there are endless variations to Doenjang Jjigae or Korean Soybean Paste Stew! Make it spicier. Add 1-2 Tbsp of Gochukaru and/or Gochujang. Or add more chili peppers at the end. Change up the vegetables. Feel free to rummage in the fridge. Shitake, enoki, or brown mushrooms all taste great.
From thesubversivetable.com


DOENJANG JJIGAE - MESSY WITCHEN
2 1/2 tablespoons doenjang (fermented soybean paste) Method: 1. Add potato, onion, garlic, pumpkin, mushroom, red chili and dried anchovies in an earthenware pot. 2. Add water just enough to cover the ingredients. 3. When it’s boiling, add 2 1/2 tablespoons of doenjang and stir well. Cook for about 15-20 minutes.
From messywitchen.com


DOENJANG JJIGAE : KOREAN FERMENTED SOYBEAN PASTE SOUP RECIPE ...
Instructions. In a clay or thick bottom pot, add 1 cup of Korean stock and Doenjang; whisk until you don’t see any big lumps. You will see pieces of beans, don’t worry about them. Add rest of Korean stock and cover, bring it boil over high heat. Add squash, mushroom and tofu into boiling soup; bring back to boil.
From seonkyounglongest.com


DOENJANG JJIGAE | TRADITIONAL STEW FROM SOUTH KOREA
Doenjang jjigae (된장 찌개) The star ingredient in this traditional Korean stew is fermented soybean paste (doenjang). Although there are many variations, this hearty dish typically consists of a flavorful broth that is enriched with rice water, anchovies, kelp, and a generous amount of soybean paste. The usual additions include different vegetables such as zucchini, onions, …
From tasteatlas.com


Related Search