Doenjang-jjigae (Fermented soybean paste stew)
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...
- Prep time
- --
- Cook time
- 38 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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)
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.