Doenjang Jjigae
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Doenjang Jjigae
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Doenjang Jjigae, is a hearty Korean stew loaded with vegetables, mushrooms and garlic and redolent of garlic. Seasoned with a fermented bean paste, it has an earthy funk that gives the soup a marvelous earthy flavor.
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Ingredients
- 6 grams Myeolchi (10 large baby sardines)
- 2 ½ cups water
- 9 grams garlic (1 extra large clove)
- 160 grams potato (1 medium , ½-inch cubes)
- 140 grams ae-hobak (½ korean zucchini, ½-inch cubes)
- 120 grams onion (½ large , chopped)
- 40 grams cheong-gochu (2 korean green chili peppers, chopped)
- 35 fresh shiitake mushrooms (2 mushrooms)
- ¼ cup doenjang
- 300 grams tofu (cut into 1-inch cubes)
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Instructions
- Add the myeolchi to a heavy bottomed pot such as traditional Korean ttukbaegi and add 2.5 cups of cloudy rinse water from washing rice. You can also just use plain water. Bring this to a medium boil and cook for 5 minutes to extract the stock from the fish. At this point you can either remove the fish, or just leave it in there for some added protein.
- Add the garlic, potato, ae-hobak, onion, cheong-gochu, shiitake mushrooms, and doenjang and keep at a medium boil until the potatoes are tender.
- Add the tofu and continue to cook until the tofu has been warmed through. Adjust the doenjang to taste and serve directly out of the pot with a bowl of rice.
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