Soybean Paste Potatoes Ground Beef and Onions

Doenjang jjigae is a staple Korean stew fabricated with fermented soybean paste! It'southward hearty, succulent and comforting!

Doenjang jjigae (된장찌개) is a staple Korean stew fabricated with doenjang (된장), fermented soybean paste. It is 1 of the most popular everyday domicile-cooked Korean dishes.

This hearty stew is my husband's all-time favorite meal and my go-to dish when I want to make a quick satisfying meal. The distinct aroma of sizzling doenjang makes my oral cavity h2o every time I make this dish! Such a comforting, delicious dish!

Depending on the other ingredients added, y'all can make endless variations of the stew. This recipe is fabricated with fat pork, merely y'all can also make it with beefiness or seafood.

Every bit I explained in my Korean Pantry Seasoning Ingredients mail, doenjang.is one of the three master Korean sauce and pastes, collectively called jang (장) forth with ganjang (간장, soy sauce) and gochujang (fermented chili pepper paste). Every Korean abode has information technology all year round. Its deep, rich flavor is created by several months of fermentation and aging.

In the past, every household made doenjang at habitation. Withal, there are many commercial brands bachelor at Korean markets and on line these days. Of grade, it goes without saying good doenjang makes good jjigae! So quality of doenjang matters. See my Korean Pantry Seasoning Ingredients post for a buying guide.

In terms of other ingredients added, tofu is typical in doenjang jjigae. For vegetables, I usually use Korean white radish (mu, 무), zucchini, onion, and fresh green and/or red chili pepper. Korean radish adds flavour and helps create a clean, refreshing broth.

If Korean radish is not available, you tin can add some potato slices which volition make the stew slightly thicker. I often apply both. Mushrooms are a good addition equally well.

Tips for delicious doenjang jjigae

By at present, you know Korean habitation cooks save the water used to rinse rice (ssalddeumul, 쌀뜨물) and utilise it as a stew or soup base of operations. The rice water adds starch to the stew and works every bit a bounden agent between the soybean paste and the goop. It also enhances the flavor of doenjang. If you didn't have to brand rice, or forgot to save the water, add together a little bit of flour or rice flour to water, but not absolutely necessary.

Use a small amount of vinegar at the end to make doenjang jjigae even more delicious! It will brighten the doenjang taste in the stew and round everything up nicely, but totally optional!

More Doenjang Jjigae Recipes

Seafood doenjang jjigae
Beef doenjang jjigae

• ▢ 3 ounces pork (preferably fatty pork) shoulder, or loin (or beef)
• ▢ 9 ounces tofu (dubu, 두부)
• ▢ 1/two medium zucchini (four to 5 ounces)
• ▢ 2 ounces Korean radish (mu, 무) and/or 1 small potato, sliced into 1/iv-inch thick bite size pieces.
• ▢ 1/four medium onion
• ▢ 1 chili pepper green or red
• ▢ 1 scallion
• ▢ ii tablespoons doenjang (된장), Korean soybean paste
• ▢ i teaspoon gochugaru (고추가루 ), Korean chili pepper flakes adapt to gustation
• ▢ two teaspoons minced garlic
• ▢ 2 cups h2o (or anchovy broth) see annotation
• ▢ ane teaspoon vinegar (optional)

• Cut the tofu and zucchini into nigh 1-inch cubes. Cutting the radish into thin small squares. Thinly slice the onion and pepper. Roughly chop the scallion. Piece the meat into thin strips.

  

• Preheat a small pot with a little bit of oil. Sauté the meat, soybean paste, and chili pepper flakes, over medium heat for 3 to 4 minutes.

  

• Add the water (or anchovy broth) and stir well to dissolve the soy bean paste. Add the radish (if using a tater, add together it in the adjacent step). Boil over medium high oestrus for three to 4 minutes.

  

• Add together the onion, garlic, tofu, zucchini, and chili pepper. Boil for an additional 5 to 6 minutes. Throw in the scallion pieces and add the optional vinegar with a minute or two remaining.

  

• Serve with a basin of rice while it is notwithstanding bubbles from the rut.

Salve the water used to rinse rice (from the second or third rinsing), ssalddeumul for jjigae/stew.  You lot can also use anchovy goop.

This recipe was originally posted in Apr 2010. I've updated information technology here with small-scale changes to the recipe and new photos.

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Source: https://www.koreanbapsang.com/doenjang-jjigae-korean-soy-bean-paste/

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