DOENJANG JJIGAE (된장찌개 / FERMENTED-SOYBEAN STEW)
This fermented-soybean stew is the quintessential representation of Korean jang. The soft tofu, the dashi, and the sweetness of the vegetables work together to mellow the intensity of the doenjang so that your palate can discern the different facets of flavor.
Provided by Hooni Kim
Categories Stew Soup/Stew Winter Fall Beef Zucchini Chile Pepper Hot Pepper Garlic Tofu
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put the dashi in a stockpot or other large pot set over medium-high heat and bring to a simmer. Whisk in the doenjang and cook for 10 minutes to bring out its natural sweetness. Add the gochujang and simmer for 5 minutes. Add the gochugaru, garlic, and soy sauce and simmer for another 10 minutes.
- Add the onions and simmer for 5 minutes. Add the zucchini and simmer for 5 minutes. (Adding the vegetables at different times will ensure that they will all be fully cooked at the end.) Add the chili peppers, beef, and tofu and simmer for 5 minutes. Taste and adjust the seasoning with more soy sauce if necessary.
- Remove the pot from the heat, add the scallions, put on the lid, and let the stew rest for at least 30 minutes, and up to 2 hours, before serving. Serve with steamed rice and your favorite banchan, as any and all pair well with this stew.
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Scots Scuba Queen
[email protected]The stew was amazing! I loved the rich and complex flavors. The fermented soybean paste really made the dish.
Shoukin Sarkar
[email protected]This stew was a bit bland for my taste. I would recommend adding more gochujang or other spices to give it more flavor.
Nathan Allen
[email protected]This was a good stew, but it was a little too spicy for my taste. I would recommend using less gochujang next time.
Poojitha Mihiranga
[email protected]This stew was absolutely delicious! The fermented soybean paste gave it a unique and flavorful taste. I would definitely recommend this recipe to anyone looking for a new and exciting stew to try.
Picacho Pica
[email protected]This was a great recipe for a weeknight meal. It was quick and easy to make, and the stew was flavorful and satisfying. I would definitely recommend this recipe.
Gabriel Sikazwe
[email protected]I'm not a big fan of tofu, but this stew was still really good. The flavors were well-balanced and the vegetables were cooked perfectly. I would definitely make this again, but I might use less tofu next time.
Sangita regmi
[email protected]This was a delicious and easy-to-make stew. I used a combination of pork and tofu, and it was perfect. The fermented soybean paste gave the stew a rich and complex flavor.
Pk Khan
[email protected]I made this stew for a party and it was a hit! Everyone loved it. The stew was flavorful and comforting, and the gochujang added a nice touch of spice. I would definitely recommend this recipe.
Jesse Marker
[email protected]This was a great recipe! I followed it exactly and it turned out perfectly. The stew was flavorful and hearty, and the vegetables were cooked just right. I will definitely be making this again.
Aric Derhousoff
[email protected]I'm not usually a fan of fermented soybean paste, but this stew was surprisingly delicious! The flavors were well-balanced and the tofu was nice and chewy. I would definitely make this again.
Isaac Costa
[email protected]This doenjang jjigae was an absolute delight! The flavors were rich and complex, and the tofu and vegetables were cooked to perfection. I especially loved the addition of the gochujang, which gave the stew a nice spicy kick. I would definitely recomm