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    Doenjang Jjigae (Korean Soybean Paste Stew) : Ingredients

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    Jelline Talla
    Doenjang jjigae (된장찌개) is an iconic Korean stew usually composed of meat, vegetables and tofu. I used daikon, tofu, zucchini and mushrooms in this recipe – but you can feel free to experiment with the ingredients in your own creations. And while there are many ingredient variations found in doenjang jjigae, it almost universally utilizes a Korean fermented soybean paste as its main flavor component. This soybean paste is called doenjang (된장) and is made of soybeans and salt or brine. And whi

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    Doenjang Jjigae (Korean Soybean Paste Stew) : Ingredients

    Uploaded by

    Jelline Talla
    14 views2 pages
    Doenjang jjigae (된장찌개) is an iconic Korean stew usually composed of meat, vegetables and tofu. I used daikon, tofu, zucchini and mushrooms in this recipe – but you can feel free to experiment with the ingredients in your own creations. And while there are many ingredient variations found in doenjang jjigae, it almost universally utilizes a Korean fermented soybean paste as its main flavor component. This soybean paste is called doenjang (된장) and is made of soybeans and salt or brine. And whi

    Original Title

    DOENJANG JJIGAE

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    Doenjang jjigae (된장찌개) is an iconic Korean stew usually composed of meat, vegetables and tofu. I used daikon, tofu, zucchini and mushrooms in this recipe – but you can feel free to experiment with the ingredients in your own creations. And while there are many ingredient variations found in doenjang jjigae, it almost universally utilizes a Korean fermented soybean paste as its main flavor component. This soybean paste is called doenjang (된장) and is made of soybeans and salt or brine. And whi

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    14 views2 pages

    Doenjang Jjigae (Korean Soybean Paste Stew) : Ingredients

    Uploaded by

    Jelline Talla
    Doenjang jjigae (된장찌개) is an iconic Korean stew usually composed of meat, vegetables and tofu. I used daikon, tofu, zucchini and mushrooms in this recipe – but you can feel free to experiment with the ingredients in your own creations. And while there are many ingredient variations found in doenjang jjigae, it almost universally utilizes a Korean fermented soybean paste as its main flavor component. This soybean paste is called doenjang (된장) and is made of soybeans and salt or brine. And whi

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    © All Rights Reserved
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    DOENJANG JJIGAE (KOREAN SOYBEAN

    PASTE STEW)

    INGREDIENTS

     4 cups water (or dashi broth)


     3 tablespoons doenjang (Korean fermented soybean paste) or miso paste
    (I use awase miso which is a mix of white and red miso paste)
     3 garlic cloves, minced
     1 2-inch piece dried kelp (seaweed)
     2 teaspoons Korean chili pepper flakes (gochugaru)
     1 large zucchini, cut into half moon slices
     1 medium onion, diced
     1 cup button mushrooms, quartered
     1 cup Korean radish or daikon, cut into thin half moon slices
     1 block (12-14oz) tofu (medium or firm), cubed
     4 scallions, chopped
     1 Korean chili pepper or jalapeño, thinly sliced (optional)
     Cooked rice, to serve with (optional)

    INSTRUCTIONS

    1. In a pot over medium heat, add water, soybean paste, garlic, dried kelp,
    and Korean chili pepper flakes, and bring to a boil.
    2. Add zucchini, onion, mushrooms, radish, tofu and chili pepper, and bring
    to a boil.
    3. Lower heat to medium-low and simmer until all the vegetables are cooked
    – about 15 minutes.
    4. Do a taste test – adjust flavor by adding 1 or 2 tablespoons of soybean
    paste if needed.
    5. Pull the kelp out, divide into serving bowls, top with scallions and serve
    with rice.
    NOTES

    Leftovers of this doenjang jjigae recipe will keep in the fridge for 2-3 days.

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