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Doenjang jjigae (Korean Soybean Paste Stew)
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Description
A real home-style Korean stew that gets its name (and its primary flavor) from the gloriously savory and salty fermented soybean paste doenjang, with chunks of tofu, potatoes, zucchini, and onions, plus shiitake mushrooms and seafood.
Ingredients
- 6 Tablespoons Doenjang (Korean Fermented Soybean Paste)
- 2 cups Cubed Potato
- 2 cups Cubed Zucchini
- 1 cup Sliced Yellow Onion
- 1 whole Jalapeno, Seeds And Ribbing Removed, Julienned
- 8 whole Dried Or Frozen Anchovies (mareun Myeolchi), Heads And Backbone Removed
- 5 whole Large Raw Shrimp
- 1 ounce, weight Dried Sliced Shiitake Mushrooms
- 14 ounces, weight Firm Tofu, Cubed
- 4 whole Green Onions, Chopped
- 4 cups Cooked Rice
Preparation
In a medium- to large-sized pot, whisk the doenjang into a cup of water. Add the potato, zucchini, onion, and jalapeno. Finely mince the anchovies and add to the pot, along with the shrimp and shiitake mushrooms. Add more water to barely cover the ingredients, then gently mix the ingredients.
Cover pot and bring to a boil, then reduce heat and simmer until potatoes are fork-tender. Gently stir in the tofu and green onions and continue cooking until tofu has heated through.
To serve, place a scoop of rice in a bowl and spoon the doenjang jjigae over. If desired, add green salad straight to the bowl and mix together, drizzling with cho-gochujang to taste.
(Recipe for Korean green salad and cho-gochujang available at original blog post on Apricosa.com)
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jeanetteshealthyliving on 10.14.2010
I love Korean stews, especially when it’s cold and damp out.