Doenjang Jjigae (Korean Fermented Soybean Stew)
Doenjang jjigae is a savory, filling stew you can make in almost no time once you assemble the ingredients. Doenjang, or fermented soybean paste, is often compared to miso (which drives Korean crazy) but arguably this recipe is superior to miso soup because it has more ingredients and extra complexity so it eats like a main dish instead of an appetizer. Makes 4-6 servings.
Ingredients:
½ c doenjang*
2 t gochugaru (Korean chili powder; do not substitute regular chili powder)
1 t ginger, grated
4 cloves garlic, chopped fine
1 c zucchini, cut into half-moon slices
1 c potato, peeled and cut into ¾ inch cubes
1 c carrot, peeled and cut on the bias into ½ inch pieces
½ c diced onion
2 green onions, cut into 1-inch lengths including some of the green part
1 Anaheim or jalapeño chili, sliced into ¼ inch rings
½ lb spare rib or other tender beef, cut into small cubes
6 live littlneck clams or 6 shrimp, optional**
1 lb soft tofu, cut into ¾ inch cubes
4 c beef stock
2 c dashi***
Cooked white rice, for serving
Method: combine all ingredients except optional seafood, and bring to the boil. Reduce to a simmer and cook until potato is tender, about 20 minutes. Add seafood if using and simmer 5 more minutes until the clams open up or the shrimp turn pink. Serve with a bowl of rice; you can either pour the stew over the rice or add rice to the stew to your preference.
**Koreans like to find a bit of seafood hiding in their jjigae. If using clams, scrub and soak in water for 30 minutes, If using shrimp, leave the shells on or not, your preference.
We used this instant dashi product; 1 packet makes 3 cups of dash but you could use 2 cups water for a more concentrated flavor.
***There are many doenjang recipes out there and most include some kind of fishy marine element—dried anchovies, kombu etc. We used a dried dashi packet that includes both fish and kelp.
Looks like the perfect thing for a cold rainy or snowy day!!
Yes indeed!