![]() ![]() If you have these two tips in mind, you can create (even with commercially made doenjang) one of the most comforting stew that has been loved by millions of Koreans. Add the zucchini cubes and keep the stew boiling until they are tender. So Im sharing a really easy, nutritious and delicious stew today - Doenjang Jjigae, a Korean stew ( jjigae) made by mixing fermented soybean paste ( doenjang) into soups/stews that are chock-full with tasty vegetables and tofu. Though Koreans eat it during any meal, I most often ate it for breakfast. Updated Jump to Recipe Doenjang jjigae made with beef The intense, hearty flavor of beef works great with doenjang. ![]() Two use any cut of beef that has good marbling. Add 500ml of water and bring to a boil over medium high heat. Soybean paste stew, (Doenjang Jjigae), is common in Korea. ![]() One use rice water (쌀뜨물, ssalttemool) which you will see how to make it so easily. There are couple of tips to achieve the best flavor. My mother made a few different kinds of doenjang jjigae and this one with beef became my absolute favorite.Īlthough I am a huge fan of using anchovies to make stock as a base for many doenjang jjigae, this recipe doesn’t require any sea creatures to create the deep flavor that we long for. It resembled the stew I used to eat in my childhood in a small town of Korea. I tasted it, and boy…! I was so touched by the flavor I almost became emotional. We often calls this stew in the restaurant as 차돌박이 된장찌개 ( chadolbaggi doenjang jjigae). So I made a stew, …my favorite kind the Beef Doenjang Jjigae (소고기 된장찌개, sogogi doenjang jjigae). Heat a heavy, 2 quart pot (or Korean earthenware or stone pot) over medium high heat. Doenjang jjigae (Jjigae means 'stew.') is one of the classic Korean stewsanother is kimchi jjigae. ![]()
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