Doenjang-Jigae(Soybean Paste Stew). Doenjang jjigae (된장찌개) is a staple Korean stew made with doenjang (된장), fermented soybean paste. It is one of the most representative dishes of everyday home-cooked Korean meals. Depending on the other ingredients added, you can make endless variations of the stew.
Doenjang-jjigae (Korean: 된장찌개; Korean: [twen.dʑaŋ.t͈ɕi.ɡɛ]), referred in English as soybean paste stew, is a Korean traditional jjigae (stew-type dish), made from the primary ingredient of doenjang (soybean paste), and additional optional ingredients vegetables, seafood, and meat.
It is one of the most iconic and popular traditional dishes in Korean cuisine, and is often eaten.
Doenjang jjigae is the quintessential representation of Korean jang.
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Doenjang jjigae (된장찌개) is a staple Korean stew made with doenjang (된장), fermented soybean paste. It is one of the most representative dishes of everyday home-cooked Korean meals. Depending on the other ingredients added, you can make endless variations of the stew.
To get started with this particular recipe, we have to first prepare a few components. You can cook doenjang-jigae(soybean paste stew) using 9 ingredients and 10 steps. Here is how you can achieve it.
Ingredients requirements of Doenjang-Jigae(Soybean Paste Stew):
- Prepare for pork belly (thinly sliced).
- Prepare 1 - green chilli (chopped).
- Give 1 big green onion (chopped).
- Give 1/2 of onion (chopped).
- Need 1/2 - zucchini (chopped).
- Prepare 1 tbsp red pepper powder.
- You need 3 tbsp - red pepper paste (gf).
- You need - Shrimps (optional).
- Need Mushrooms (optional).
Because doenjang, the fermented soybean paste, is such a pungent ingredient, the best way to showcase its delicious flavor is. Doenjang jjigae, or fermented soybean paste stew, is a staple comfort food in Korean cuisine. While I always had it growing up, it's only as I've gotten older that I've come to appreciate its taste. The slightly funky aroma can throw some people off in the beginning, but the comfort it brings once you taste it is incredible.
Doenjang-Jigae(Soybean Paste Stew) how to cook:
- In a wok, add a bit of oil, add the pork in..
- Cook until half cooked, then add red pepper powder in..
- Pour 2 cup of water in, enough to submerge the pork..
- Add red pepper paste in. Add salt to taste..
- Once the water is boiling, add zucchini and onions in..
- Add shrimps and mushrooms. Optional..
- Add tofu in..
- Serve with rice..
- Cover with lid, cook for about 15 mins on medium heat..
- Add green chillies and spring onions in before serving..
Beef Doenjang Jjigae using leftover Kalbi rib meat and bone. Doenjang Jjigae or Korean soybean paste stew has many variations, just like you can make a tomato-based pasta sauce so many different ways. You can make this jjigae with just anchovy stock, with beef, with pork, with seafood or just vegetables. Doenjang Jjigae (Korean Soybean Paste Stew) Like much of the world right now, my mom is addicted to watching Korean dramas. As many of you know, my mother is visiting us from Japan for a couple of months.
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