I make fermented soybean paste stew (된장찌개, doenjang jigae)...

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I make fermented soybean paste stew (된장찌개, doenjang jigae) without meat – but there is fish in the broth. 

Ingredients:

  • 1 medium potato, peeled and cut into ½-inch cubes (about 1 cup)
  • 1 medium onion, cut into ½-inch pieces (about 1 cup)
  • 1 small zucchini, cut into ½-inch pieces (about 1 cup)
  • 1 green Korean chili pepper (청고추, cheong-gochu), stemmed and chopped
  • 4 garlic cloves, minced
  • 2-½ cups water
  • 7 dried anchovies, guts removed
  • 3 tablespoons fermented soybean paste (된장, doenjang)
  • 6 ounces medium-firm tofu, cut into ½-inch cubes (about 1 cup)
  • 2 green onions, chopped

Directions:

  1. Add water and dried anchovies in a heavy pot. Boil for 15 minutes. Strain out anchovies.
  2. Add potato, onion, zucchini, chili pepper, and garlic to the pot. Cook over medium-high heat for 10 minutes. 
  3. Stir in the soybean paste, mixing well. Cover and cook for 10 minutes longer over low heat.
  4. Add the tofu and cook for another 3 minutes. 
  5. Top with green onions and serve with rice.

About 

Hi, I'm Stacy. I'm from Portland, Oregon, USA, and am currently living in Busan, South Korea. Check me out on: Tumblr, Twitter, Instagram, Lastfm, and Flickr.

 


 

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