Friday, October 28, 2011

Doenjang Jjigae (Korean Soy Bean Paste Stew)


Last night, I just made the most delicious stew for dinner! Doenjang Jjigae is a traditional Korean stew made with soy bean paste (doenjang) and contains ingredients such as tofu, meat, seafood, mushrooms and vegetables. Both G and I agreed that it tasted really authentic. And since this will probably feature regularly on our dinner menu, I will purchase one of those Korean soup pots called ttukbaegi, which is a black glazed earthenware pot used to cook Korean stews in.

The recipe for this comes from Eating and Living, a fantastic source for Korean recipes. As you can tell from my photos, I have packed in quite a few ingredients in my stew. I used tofu, zucchini, sliced pork belly, enokitake mushrooms and some sweet potato noodles (dangmyeon). I had some ikan bilis (anchovy) stock powder which I used to flavour the stew with, since it was more convenient than putting in whole dried anchovies instead. I like my stew spicy, so I added more gochugaru (Korean chilli pepper powder that comes in huge packets and look like they will last a lifetime) as it wasn't as spicy as I thought it would be. It also enhances the flavour of the dish, making it more appetizing.


Here is the recipe for Doenjang Jjigae. I increased the portion so that it could take in more ingredients (and yes, I was greedy too!). It's so easy to make and super tasty!

Doenjang Jjigae (Korean Soy Bean Paste Stew)
Adapted from Eating and Living

Ingredients

2 cloves garlic, chopped
200g pork belly, rind removed, meat thinly sliced
3 tbsp Korean soy bean paste (doenjang)
2-3 tsp Korean chilli pepper powder (gochugaru)
3 cups anchovy broth or water (save the water used to rinse rice, ssal ddeum mul, and use for stew)
1/2 onion, thinly sliced
1 red chilli pepper, sliced
1 small zucchini, diced into 1 inch cubes
1 small packet tofu (I used classic tofu), diced into 1 inch cubes
A small handful of enokitake mushrooms (optional)
1 scallion, cut into 2 inch lengths
A small handful of sweet potato noodles, soaked in hot water until softened (optional)

Method

Heat up 1 tbsp oil in a pot. Fry the garlic, pork, soy bean paste and chilli pepper powder for 3-4 minutes until pork is browned. Add the broth/water and stir to dissolve the bean paste. Cover and boil on medium to high heat for 5 minutes. Add onion, chilli and zucchini, and boil for 8-10 minutes. Add mushrooms, tofu, scallions and noodles in the last 2 minutes. Serve immediately with steamed rice. Enjoy!


5 comments:

Hyosun Ro said...

Awesome! Looks better than mine... Thanks for trying my recipe and linking back!

To Food With Love said...

Thanks for the recipe Hyosun!

Sook said...

Oh wow, it looks so pretty! I am a huge fan of duenjang jjigae and I don't think I've made it prettier than yours! Yum yum! Have you had them with clams in it? That's my favorite kind... but I haven't had it like that in years!

iva | in my kitchen said...

that looks nice. actually I've never eaten korean ever, but you have convinced me otherwise!

To Food With Love said...

@Iva: Thanks for your comments. It is a lovely stew with "umami" flavours :D Comfort food...I can eat lots of it!
@Sook: Yes, it's so simple yet tastes amazing right? I'm going to try it with clams next time!!!!