Doenjang-Jigae(Soybean Paste Stew)
Doenjang-Jigae(Soybean Paste Stew)

Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, doenjang-jigae(soybean paste stew). It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Doenjang jjigae (된장찌개) is a staple Korean stew made with doenjang (된장), fermented soybean paste. It is one of the most representative dishes of everyday home-cooked Korean meals. Depending on the other ingredients added, you can make endless variations of the stew.

Doenjang-Jigae(Soybean Paste Stew) is one of the most well liked of recent trending meals in the world. It’s easy, it is fast, it tastes yummy. It is appreciated by millions every day. They’re nice and they look fantastic. Doenjang-Jigae(Soybean Paste Stew) is something which I’ve loved my entire life.

To begin with this recipe, we have to prepare a few ingredients. You can cook doenjang-jigae(soybean paste stew) using 9 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Doenjang-Jigae(Soybean Paste Stew):
  1. Make ready pork belly (thinly sliced)
  2. Make ready 1 green chilli (chopped)
  3. Prepare 1 big green onion (chopped)
  4. Take 1/2 onion (chopped)
  5. Make ready 1/2 zucchini (chopped)
  6. Prepare 1 tbsp red pepper powder
  7. Make ready 3 tbsp red pepper paste (gf)
  8. Prepare Shrimps (optional)
  9. Make ready Mushrooms (optional)

As many of you know, my mother is visiting us from Japan for a couple of months. Doenjang jjigae is the quintessential representation of Korean jang. Because doenjang, the fermented soybean paste, is such a pungent ingredient, the best way to showcase its delicious flavor is. Beef Doenjang Jjigae using leftover Kalbi rib meat and bone.

Steps to make Doenjang-Jigae(Soybean Paste Stew):
  1. In a wok, add a bit of oil, add the pork in.
  2. Cook until half cooked, then add red pepper powder in.
  3. Pour 2 cup of water in, enough to submerge the pork.
  4. Add red pepper paste in. Add salt to taste.
  5. Once the water is boiling, add zucchini and onions in.
  6. Add shrimps and mushrooms. Optional.
  7. Add tofu in.
  8. Serve with rice.
  9. Cover with lid, cook for about 15 mins on medium heat.
  10. Add green chillies and spring onions in before serving.

Doenjang Jjigae or Korean soybean paste stew has many variations, just like you can make a tomato-based pasta sauce so many different ways. You can make this jjigae with just anchovy stock, with beef, with pork, with seafood or just vegetables. Soybean paste stew, 된장찌개 (Doenjang Jjigae), is common in Korea. Though Koreans eat it during any meal, I most often ate it for breakfast. The base of the soup is doenjang, which means "soybean paste." It is a very salty and earthy-tasting fermented paste that Koreans use for soups and certain sauces.

So that is going to wrap it up for this special food doenjang-jigae(soybean paste stew) recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!