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Doenjang-Jigae(Soybean Paste Stew) is one of the most well liked of current trending foods on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. Doenjang-Jigae(Soybean Paste Stew) is something that I’ve loved my whole life. They are fine and they look fantastic.
Doenjang jjigae (된장찌개) is a staple Korean stew made with doenjang (된장), fermented soybean paste. It is one of the most representative dishes of everyday home-cooked Korean meals. Depending on the other ingredients added, you can make endless variations of the stew.
To get started with this particular recipe, we must first prepare a few components. You can have doenjang-jigae(soybean paste stew) using 10 ingredients and 10 steps. Here is how you can achieve it.
Composition needed to cook Doenjang-Jigae(Soybean Paste Stew):
- pork belly (thinly sliced)
- 1 green chilli (chopped)
- 1/2 onion (chopped)
- 1/2 zucchini (chopped)
- 1 tbsp red pepper powder
- 3 tbsp red pepper paste (gf)
- Shrimps (optional)
- Mushrooms (optional)
- Soft Tofu (cut into smaller blocks)
- 1 stalk spring onion (chopped)
While I always had it growing up, it's only as I've gotten older that I've come to appreciate its taste. The slightly funky aroma can throw some people off in the beginning, but the comfort it brings once you taste it is incredible. Soybean paste stew, 된장찌개 (Doenjang Jjigae), is common in Korea. Though Koreans eat it during any meal, I most often ate it for breakfast.
Steps to serve Doenjang-Jigae(Soybean Paste Stew):
- In a wok, add a bit of oil, add the pork in.
- Cook until half cooked, then add red pepper powder in.
- Pour 2 cup of water in, enough to submerge the pork.
- Add red pepper paste in. Add salt to taste.
- Once the water is boiling, add zucchini and onions in.
- Add shrimps and mushrooms. Optional.
- Add tofu in.
- Serve with rice.
- Cover with lid, cook for about 15 mins on medium heat.
- Add green chillies and spring onions in before serving.
The base of the soup is doenjang, which means "soybean paste." It is a very salty and earthy-tasting fermented paste that Koreans use for soups and certain sauces. Doenjang Jjigae, or Soybean Paste Stew, is a staple in Korean traditional meals. The earthy flavor of soybean paste is fused with hearty vegetables like Korean radish and zucchini. The stew is perfected by robust yet soft tofu. Doenjang Jjigae complements many great meat and fish dishes such as bulgogi, galbi and grilled fish.
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