Doenjang Jjigae is one of the most classic comfort foods in Korean cuisine. Although Korean cuisine is usually associated with meaty barbecue, that is just an occasional treat in South Korea, not something that is consumed every day. Remove the mushroom stems and yuksu/dashi bag from the soaking liquid and pour 250ml (1 cup) of it into the pot, then add the doenjang. Mince the onion and slice the garlic. Korean food is actually very healthy because it incor­por­ates a multitude of vegetables, many of which are fermented (and there­fore great for digestion) and served as kimchi or as the banchan side dishes essential to Korean meals. This recipe serves one, but to serve more simply increase the quantities of the ingredients, or serve the jjigae as part of a vegetarian meal with other dishes, such as kimchi pancakes or mung bean pancakes (leave out the meat for that recipe), rice and banchan. Although this traditional paste is used in many different Korean dishes, Doenjang Jjigae maintains its prominence to this day as one of the most popular and representative dishes in Korean cuisine. © 2020 South China Morning Post Publishers Ltd.Â. Any l. For a detailed guide on the ingredients, please refer to the blog post above! In restaurants, doenjang jjigae usually incorporates a small amount of meat and/or seafood, but it’s easy to make a vegan version. Now you can save the recipe you into your own collection. We'll be showing you a whole range of Asian dishes for you to cook at home. Be sure to sign up to receive our weekly newsletter! Loaded with vegetables, mushrooms, and tofu, this stew is delightfully easy to make but packed with delicious flavor. Mix it all together … Turn off the heat, add the yuksu or dashi bag and leave to infuse while preparing the other ingredients. Easy vegan doenjang jjigae (Korean bean paste stew), dried shiitake mushrooms (2-4, depending on size), banchan (Korean side dishes) of your choice, Mung bean pancakes with mung bean sprouts and kimchi (bindaetteok). Join our community and get the latest recipes from all over Asia for you to make at home. It’s truly a timeless dish that’s both nutritional and delicious, and all-around incredibly comforting. Doenjang Jjigae (된장찌개) is one of my staple dishes to make all year round, especially during the colder months. I use several types of mushrooms for extra umami; you can add or substitute other varieties to the shimeji and enoki called for in the recipe. Here is what you will need to make the base broth: As well as essential ingredients for the stew: (Please disable Adblock to enable the video player!). Yuksu bags are the Korean equivalent of Japanese dashi bags, which make a flavourful instant broth when infused in hot water. Quarter the Korean zucchini length­ways, then slice it thinly. Then, I place the egg over the egg break the yolk in. Doenjang, yuksu/dashi bags and gochugaru (Korean chilli flakes) can be bought from stores specialising in Korean ingredients. If using, crack the egg into a small dish. It is a true classic in Korean cuisine, made with a base of Doenjang (Korean soybean paste) which is an essential ingredient that is deeply rooted in our history. Quarter the Korean zucchini… Serve warm and enjoy! Feel free to be creative with this and add seafood or meat of your choice if preferred, but the core elements of this recipe are completely vegan. It is used to enhance the flavor of doenjang, but the starch that it adds to the stew works to bind the soybean paste and the broth to create that rich flavor in the stew. Slice the banana chilli on the diagonal into pieces about 3mm (⅛in) thick. Move the ingredients in the pot to the sides to create a deep crater and slide in the egg, making sure to not break the yolk. Other popular additions include potatoes and Korean radish. In a medium-sized pot on medium heat, add the rice water and kelp and bring to a boil. Doenjang jjigae is the quintessential representation of Korean jang. This rich and hearty dish will instantly warm you up on a cold day, and tastes just like the ones served in Korean BBQ restaurants! The dried kelp is for extra flavor, but it is not entirely necessary so long as you have the rice water in place. This version takes about 10 minutes to cook, plus a couple of hours to soak the dried mushrooms. Mince the spring onion and scatter it over the stew. Doenjang Jjigae is one of the most classic comfort foods in Korean cuisine. © 2020 South China Morning Post Publishers Ltd. All rights reserved. A few beef pieces or shrimp are also great alternatives. Vegan yuksu/dashi bags are usually made with dried kelp and mushrooms. Use either the Korean or Japanese bags, but check the ingredients’ label to make sure there’s no seafood or meat listed. Add the tofu and mushrooms, cover, and cook for another 2-3 minutes. I first get a few scoops of the stew and pour it over my rice. If you’re vegetarian, add an egg. without the use of Dashida which is a beef-flavored soup stock that can be skipped entirely or substituted with a vegan-friendly option like MSG. Rinse the dried shiitake mushrooms in cool water, then put them in a bowl and add 300ml (1¼ cup) of warm water. Break the enoki and shimeji mushrooms into small clumps. Squeeze the water out of the mushrooms, reserving the soaking liquid. Add the sliced shiitake mushroom caps, bean curd and zucchini and simmer until the squash starts to soften. Over a medium-low flame, heat a pot (preferably a Korean stone pot) that holds about 750ml (3 cups) and add the sesame oil. Leave to soak at room temperature for about two hours, until soft. Loaded with vegetables, mushrooms, and tofu, this stew is delightfully easy to make but packed with delicious flavor. All Rights Reserved. Stir in the shimeji mushrooms and banana chilli and simmer for about two minutes. Save my name, email, and website in this browser for the next time I comment. This hearty soup-stew uses Korean fermented soybean paste, doenjang, which is pungent and strongly flavoured. Using rice water is a traditional method in Korean cuisine, where the water used to rinse the rice is used in place of regular water. We're starting small but are thinking (and planning) big - we'll be adding recipes to the site every week, and will expand to include international dishes, cooking videos, interviews with famous chefs and much more. Sign up to get first access to my recipes! This rich and hearty dish will instantly warm you up on a cold day, and tastes just like the ones served in Korean BBQ restaurants! I hope you enjoy this easy and delicious recipe, and please leave me a comment below or message me on Instagram if you have any questions! To prepare rice water, simply set aside the water used to rinse rice. Cut the bean curd into bite-size cubes. Add the green onion, Korean chili pepper, and Dashida (if using) and cook for another minute or two, or until your desired consistency. The recipe I am sharing with you today is intensely flavorful and satisfying, similar to the stews that you can find in Korean BBQ restaurants. A curated collection of Asian dishes to make at home. Serve immediately with steamed rice and banchan. Bring to the boil, stirring often, making sure the doenjang is dissolved. Sprinkle the chilli flakes into the pot and stir constantly for about 30 seconds. If it's easier for you, soak the mushrooms overnight in the fridge, so they're ready the next day whenever you want to cook the dish. The addition of ssamjang in this recipe is what makes for that extra flavorful, slightly spicy taste that you find in Korean BBQ restaurants. Cut the bean curd into bite-size cubes. Add the onion and zucchini and cook over medium-high heat for 4-5 minutes. For breakfast, I like to pair this stew with a sunny side-up egg. Remove and set aside the mushroom stems, then thinly slice the caps. Korean zucchini has pale green, smooth skin, and a mild taste. Add the onion and garlic and cook until the onion starts to soften, stirring frequently. Ssamjang is traditionally served as a dip, but its flavorful components, which include Gochujang (Korean chili paste), truly add a delicious kick to the broth that makes it ideal for serving alongside Korean BBQ, but its flavorful notes also make it to be a completely satisfying meal to be served alongside a bowl of steamed rice. If you can’t find it, use Italian yellow squash instead. Simmer for a few minutes until the egg is softly set. Add more Doenjang to taste if needed. You can add other vegetables as well, but these are the core components that makeup Doenjang Jjigae. comforting soup, easy korean recipe, healthy, hearty soup, soup, spicy, stew. Making Doenjang Jjigae is very simple so long as you have the essential ingredients on hand. Fresh recipes straight to your inbox. This dish is also suitable for any time of the day and makes for a popular staple on the dinner table along with other banchan (Korean side dishes). Trim off and discard the woody lower part of the enoki mushroom stems. Pour the soaking liquid into a small saucepan, add the reserved mushroom stems, then bring to the boil over a medium flame. @ Copyright 2019 Cookerru. Stir well to dissolve. Mince the onion and slice the garlic. Directions 1/7. Doenjang Jjigae (Korean Soybean Paste Stew), Japchae (Korean Stir-Fried Glass Noodles), Strawberry Sando (Japanese Fruit Sandwich). It is ideal to save the water starting from the second or third time of rinsing and can be stored in an airtight container for up to 3-4 days in the fridge. Pour the soaking liquid into a small saucepan, add the reserved mushroom stems, then bring to the boil over a... 2/7. Add the enoki mushrooms and simmer until they start to soften. It is made with a base of rice water (ssalddeumul, 쌀뜨물) and kelp, as well as ssamjang, and makes for the perfect complementary stew to go with your Korean BBQ sessions at home. 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