When you want to have some, reheat gently on top of the stove. You can refrigerate the stew for up to 3 days.Serve right away with rice, kimchi, and more side dishes. Cover and cook for about 5 minutes, until the tofu softens and the stew is bubbling.Add the tofu, green chili pepper, green onion, and gochu-garu (if used).Stir the stew to make sure that the soybean paste is evenly incorporated. Cover and cook for another 10 minutes.Add the potato, onion, zucchini, and doenjang.If it begins to boil over, crack the lid. Cover and cook for 10 minutes over medium heat.Cook, stirring, for a few minutes, until the beef is no longer pink. When it is hot, add the vegetable oil, beef, and garlic. Place a heavy, medium sized pot over medium heat.1 teaspoon gochu-garu (Korean hot pepper flakes optional).1 green chili pepper or jalapeño, sliced.4 ounces medium-firm tofu, cut into ½-inch pieces.¼ cup doenjang (Korean fermented soybean paste). 4 ounces zucchini, cut into ½-inch dice.4 ounces potato, peeled and cut into ½-inch dice.4 ounces any cuts of beef (or ground beef), cut very thinly.You may be tempted to be generous and load the stew with more ingredients, but adding 4 ounces of each, as I do in this recipe, will make for a well-proportioned stew with plenty of broth. But we can also make it with beef instead of seafood, preferably a little fatty, marbled cut that will give the broth a rich flavor and allows you to leave out the cooking oil. I’ve introduced doenjang-jjigae on my website before, my longtime favorite recipe cooked with shrimp, anchovy stock, and vegetables, and also a version with scallops. We have so many variations that we can happily and comfortably eat it a few times (or more often) a week with rice and kimchi and enjoy it every time. Doenjang, Korean fermented soybean paste 6 oz. Doenjang-jjigae (fermented soybean paste stew) is a hearty, delicious, warm, and comforting everyday stew that Koreans never get tired of. Pin Recipe /url Ingredients Scale 2 1/2 cup Ultimate Korean stock (Click HERE for the recipe) 3 1/2 Tbs.
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