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.

Method

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.