Dwen Jang Gook Recipes

DOENJANG JJIGAE (KOREAN SOYBEAN PASTE STEW)

Steps:

• Cut the tofu and zucchini into about 1-inch cubes. Cut the radish into thin small squares. Thinly slice the onion and pepper. Roughly chop the scallion. Slice 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 potato, add it in the next step). Boil over medium high heat for 3 to 4 minutes.
• Add 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 bowl of rice while it is still bubbling from the heat.

DWEN JANG GOOK

Steps:

• Slice up all the veggies and cube tofu to similar sizes to ensure even cooking.
• Add all ingredients to pot and cover on high heat.
• Bring to a boil and reduce heat to a simmer.
• Let cook for 15-20 minutes.
• Add salt and pepper to taste.

CLASSIC DOENJANG JJIGAE (KOREAN SOYBEAN PASTE STEW)

Steps:

• To make the anchovy stock, combine rice starch water, dried anchovy, and sea kelp in a stone pot or heavy bottom pot and bring to boil. Reduce the heat to low and simmer for 3-4 minutes. Discard the anchovies and sea kelp.
• To make the stew, smear the pastes in a mini scoop strainer or slotted spoon and incorporate into the stock. Add the onion and bring to a gentle boil over medium heat.
• Add zucchini, tofu, and mushroom; continue to boil over medium-low heat for 1-2 minutes.
• Add garlic, chili flakes, and fresh chili and heat through. Sprinkle green onion and remove from heat. Serve hot with rice.