Tuesday, August 4, 2015

Korean Bean Paste Stew (Doenjang Jjigae)

Such a wonderful cooling weather as it has been raining for the past 2 days! Hope this kind of nice weather continue for the coming days :D So let's have something hot and spicy food today! Never know that this Korean bean paste stew is such a simple dish to prepare. Such a hearty meal to enjoy in this rainy day.

Recipe ref : beyondkimchee.com
Ingredient (2 servings)
  • 2 cups rice starch water*
  • 6 large dried anchovies
  • 3" piece dried kelp
  • 2 heap tbsp Doenjang, soybean paste
  • 120gm soft tofu, cubed
  • 1 small white onion, diced
  • 1 small zucchini, diced
  • 1 tsp Korean chilli flakes
  • 1 clove garlic, chopped
  • 1 red chilli, sliced
  • 120gm enoki mushroom
  • 1 stalk spring onion, sliced
* rice starch water : rinse rice once and drain. Add 1 cup water and toss with the rice again. The water will turn milk-like. Add another 1 cup water and swirl again. Drain and reserve the starch water.

  1. Heat a medium claypot over medium high heat. Dry fry the anchovies for 1 min until fragrant.
  2. Pour in starch water. Add dried kelp and bring to boil. Lower heat and simmer for 5 mins. Discard anchovies and kelp.
  3. Add soybean paste to the stock. Add in onion, zucchini, chilli flakes and bring to boil.
  4. Add tofu, garlic, chilli and cook for 2 mins on medium heat.
  5. Lastly add in enoki mushroom and spring onion. Remove pot from heat and serve hot with rice.

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