**Dwenjang Chigae: A Savory and Spicy Korean Stew**
Dwenjang chigae is a classic Korean stew that is both savory and spicy. It is made with a fermented soybean paste called dwenjang, which gives the stew its characteristic flavor. The stew also includes a variety of other ingredients, such as pork, tofu, vegetables, and kimchi. Dwenjang chigae is a hearty and flavorful dish that is perfect for a cold winter day. In this article, we will provide two recipes for dwenjang chigae: a traditional recipe and a vegetarian recipe. We will also discuss the history of dwenjang chigae and its cultural significance in Korea.
CLASSIC DOENJANG JJIGAE (KOREAN SOYBEAN PASTE STEW)
Steps:
- To make the anchovy stock, combine rice starch water, dried anchovy, and sea kelp in a stone pot or heavy bottom pot and bring to boil. Reduce the heat to low and simmer for 3-4 minutes. Discard the anchovies and sea kelp.
- To make the stew, smear the pastes in a mini scoop strainer or slotted spoon and incorporate into the stock. Add the onion and bring to a gentle boil over medium heat.
- Add zucchini, tofu, and mushroom; continue to boil over medium-low heat for 1-2 minutes.
- Add garlic, chili flakes, and fresh chili and heat through. Sprinkle green onion and remove from heat. Serve hot with rice.
Nutrition Facts : Calories 84 kcal, Carbohydrate 11 g, Protein 6 g, Fat 1 g, SaturatedFat 1 g, Sodium 534 mg, Fiber 3 g, Sugar 6 g, UnsaturatedFat 2 g, ServingSize 1 serving
DOENJANG JJIGAE (KOREAN SOYBEAN PASTE STEW)
A staple Korean stew made with fermented soybean paste (doenjang)
Provided by Hyosun
Categories Main
Number Of Ingredients 12
Steps:
- Cut the tofu and zucchini into about 1-inch cubes. Cut the radish into thin small squares. Thinly slice the onion and pepper. Roughly chop the scallion. Slice the meat into thin strips.
- Preheat a small pot with a little bit of oil. Sauté the meat, soybean paste, and chili pepper flakes, over medium heat for 3 to 4 minutes.
- Add the water (or anchovy broth) and stir well to dissolve the soy bean paste. Add the radish (if using a potato, add it in the next step). Boil over medium high heat for 3 to 4 minutes.
- Add the onion, garlic, tofu, zucchini, and chili pepper. Boil for an additional 5 to 6 minutes. Throw in the scallion pieces and add the optional vinegar with a minute or two remaining.
- Serve with a bowl of rice while it is still bubbling from the heat.
DOENJANG JJIGAE (된장찌개 / FERMENTED-SOYBEAN STEW)
This fermented-soybean stew is the quintessential representation of Korean jang. The soft tofu, the dashi, and the sweetness of the vegetables work together to mellow the intensity of the doenjang so that your palate can discern the different facets of flavor.
Provided by Hooni Kim
Categories Stew Soup/Stew Winter Fall Beef Zucchini Chile Pepper Hot Pepper Garlic Tofu
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put the dashi in a stockpot or other large pot set over medium-high heat and bring to a simmer. Whisk in the doenjang and cook for 10 minutes to bring out its natural sweetness. Add the gochujang and simmer for 5 minutes. Add the gochugaru, garlic, and soy sauce and simmer for another 10 minutes.
- Add the onions and simmer for 5 minutes. Add the zucchini and simmer for 5 minutes. (Adding the vegetables at different times will ensure that they will all be fully cooked at the end.) Add the chili peppers, beef, and tofu and simmer for 5 minutes. Taste and adjust the seasoning with more soy sauce if necessary.
- Remove the pot from the heat, add the scallions, put on the lid, and let the stew rest for at least 30 minutes, and up to 2 hours, before serving. Serve with steamed rice and your favorite banchan, as any and all pair well with this stew.
QUICK AND SIMPLE KOREAN DOENJANG CHIGAE (BEAN PASTE/TOFU SOUP)
One of the most simple and quick dishes I learned to make while in Korea. Doenjang is a fermented soybean paste that can be found in Asian grocers.
Provided by Chicken_Livers_Stink
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 40m
Yield 6
Number Of Ingredients 8
Steps:
- Bring vegetable stock and water to a boil in a saucepan over high heat. Stir in garlic and soy bean paste, stirring until the paste dissolves. Stir in the green onion, zucchini, tofu, and jalapeno. Allow soup to return to a boil, then reduce heat to low and simmer for 15 minutes.
Nutrition Facts : Calories 58.5 calories, Carbohydrate 5 g, Fat 2.7 g, Fiber 1.6 g, Protein 4.9 g, SaturatedFat 0.3 g, Sodium 377.9 mg, Sugar 1.1 g
DOENJANG-JJIGAE (FERMENTED SOYBEAN PASTE STEW)
Hi everybody! Today my doenjang (fermented soybean paste) project is done by releasing this video recipe: How to make one of the most popular and representative doenjang dishes: doenjang-jjigae aka fermented soybean paste stew! Many Koreans say, "I never get tired of eating kimchi...
Categories Side dish
Time 50m
Yield Serves 2-4
Number Of Ingredients 10
Steps:
- Combine the potato, onion, zucchini, chili pepper, garlic, and shrimp in a 1½-quart (6 cups) earthenware pot or other heavy pot. Wrap the dried anchovies in cheesecloth (or a dashi bag, a pouch for stock-making sold at a Korean grocery store), and put them into the pot with other ingredients Add water and cover.
- Cook over medium-high heat for 15 minutes until it starts boiling. If you use a stainless steel pot, it will take less than 15 minutes, about 7 to 8 minutes.
- Stir in the soybean paste, mixing well. Cover and cook for 20 minutes longer over medium heat. Add the tofu and cook for another 3 minutes. Remove the anchovy pouch and discard.
- Sprinkle with the green onions and serve as a side dish to rice. Serve it directly from the pot, or transfer to a serving bowl. Everybody can eat together out of the pot, or portions can be ladled out in individual bowls for each person.
DOENJANG JJIGAE
A well-executed doenjang jjigae, or fermented soybean paste stew, can be a quiet but powerful exercise in restraint. This simple recipe allows the umami-rich flavor of the doenjang (DWEN-jahng) and the natural sweetness of onion, zucchini and radish to shine. The oil-packed anchovies here may not be as traditional as dried, but they are an effective substitute that I learned from my friend James Park. You can make this dish vegan by skipping the anchovies and swapping the slightly lily-gilding rib-eye steak for cubed medium-firm tofu.
Provided by Eric Kim
Categories dinner, lunch, meat, soups and stews, main course
Time 15m
Yield 2 servings
Number Of Ingredients 12
Steps:
- To a medium pot, add the doenjang, garlic, onion, zucchini, radish, mushrooms, dasima, anchovies, soy sauce and 3 cups cold tap water, and season lightly with salt. Bring to a boil over high heat, then reduce the heat to gently boil, stirring once or twice, until the vegetables start to soften and the broth tastes intensely savory and as salty as the sea, about 10 minutes. Adjust seasoning with more doenjang or salt as desired; the stew should be assertively seasoned.
- Stir in the steak and continue gently boiling the jjigae, stirring once or twice, until the meat is just cooked through, about 5 minutes. Serve with bowls of fresh white rice.
DWENJANG CHIGAE
This is the spicy Korean version of beef stew. My boyfriend is Korean, so I tweaked a recipe from his mother until I came up with this. According to him, it is better than what you get in Korea! You can adjust the spice of the dish with the chili paste (which is easily found in any asian market). I usually make mine without the beef, although it is great either way. This is best served with hot rice and kim chee. Enjoy!
Provided by Jaudon
Categories Stew
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large pot, heat sesame oil over medium heat. Add beef and saute until cooked through, about 4 minutes.
- Add water and bring to a boil. Once boiling, add the pastes and chili powder and stir until dissolved.
- Add the garlic and potato, and cook on medium high heat for 5 minutes.
- Add the rest of the vegetable and tofu, and simmer for 10-15 minutes. Stir gently to avoid crumbling the tofu.
- Serve with rice and kim chee.
Nutrition Facts : Calories 243.9, Fat 13.7, SaturatedFat 4, Cholesterol 25.7, Sodium 59.6, Carbohydrate 16, Fiber 3.5, Sugar 4.3, Protein 16.8
Tips:
- Choose the right doenjang: Look for a doenjang that is at least 6 months old, as this will have a richer flavor. You can also use a younger doenjang, but the flavor will be less complex.
- Use a variety of vegetables: Doenjang chigae is a great way to use up leftover vegetables. Some good choices include napa cabbage, potatoes, carrots, onions, and mushrooms.
- Add some protein: Doenjang chigae is traditionally made with pork or beef, but you can also use tofu or seafood. If you're using meat, be sure to brown it well before adding it to the soup.
- Don't be afraid to experiment: Doenjang chigae is a very versatile dish, so feel free to add your own personal touches. Some good additions include gochujang (Korean chili paste), kimchi, or a sprinkle of sesame seeds.
Conclusion:
Doenjang chigae is a delicious and hearty Korean soup that is perfect for a cold winter day. It's easy to make and can be tailored to your own taste. So next time you're looking for a new soup recipe, give doenjang chigae a try!
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