Doenjang Jjigae (Korean Soybean Paste Stew)

Doenjang Jjigae (Korean Soybean Paste Stew):

Using fermented soybean paste, Doenjang Jjigae (Korean Soybean Paste Stew) is a traditional Korean stew. It is filling, delicious, and calming.

A common Korean stew called doenjang jjigae is prepared using doenjang, a fermented soybean paste. It is among the most well-liked regularly prepared Korean foods.My go-to recipe when I want to prepare a quick, filling meal is this hearty stew, which is also my husband’s all-time favorite food. Every time I prepare this dish, I can’t help but get a mouthwatering whiff of sizzling doenjang! Such a warming, mouthwatering dish.

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You can create countless variations of the stew depending on the additional ingredients. This dish calls for fatty pork, but beef or shellfish can also be used. 

Ingredients:

• 3 ounces pork shoulder
• 9 ounces tofu
• 1/2 medium zucchini 
• 2 ounces Korean radish
• 1 small potato
• 1/4 medium onion
• 1 chili pepper 
• 1 scallion
• 2 tablespoons doenjang
• 1 teaspoon gochugaru
• 2 teaspoons minced garlic
• 2 cups water 
• 1 teaspoon vinegar 

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Instructions:

1. Cut the zucchini and tofu into roughly 1-inch cubes. Make tiny, thin squares out of the radish. Onion and pepper should be thinly sliced. Slice the scallion coarsely. Make thin strips out of the meat.
2. Warm up a small pot with a small amount of oil. Over medium heat, sauté the beef for 3 to 4 minutes along with the soybean paste and chili flakes.
3. To fully dissolve the soy bean paste, add the water (or anchovy broth). include the radish . For 3 minutes, boil over medium-high heat.
4. Add the tofu, zucchini, chili pepper, onion, and garlic. Boil for a further 6 minutes. With only a minute or two left, add the chopped scallions and optional vinegar.
5. While it is still bubbling from the heat, serve beside a bowl of rice.

Source: koreanbapsang