If you’re a fan of Korean cuisine, incorporating doenjang into your dishes can add depth and flavor to your cooking. This soybean paste is a popular ingredient for many dishes, including maekjeok (Korean pork with doenjang marinade), soybean paste glazed salmon, and squid and shrimp stir-fry. It’s packed with protein and beneficial bacteria, and it’s made by fermenting soybeans with salt and a special culture.Īlthough it’s famously used to make the classic Korean soybean paste stew, it’s also a versatile condiment that can be used to create a wide variety of dishes. Together with soy sauce (ganjang) and red chili paste (gochujang), these condiments are staples in every Korean household’s kitchen.ĭoenjang is a fermented soybean paste with a strong, savory taste and a creamy texture that makes it an excellent seasoning for Korean soups, stews, sauces, and other dishes. Korean Soybean Paste (Doenjang)Īs mentioned in my previous post about Essential Korean Ingredients, doenjang is a crucial component of primary Korean sauces and pastes collectively known as jang (장). You can also try its beef version, beef doenjang jjigae, for a heartwarming and satisfying meal. If you’re a fan of Korean soups and stews, this recipe is a must-try. ![]() Her recipe was special because she made her own doenjang paste, although store-bought paste can still create a delicious stew. I have fond memories of my mother making her signature doenjang stew, which my father adored. The aroma of this authentic Korean stew evokes nostalgia for many Koreans, including myself. Korean restaurants typically serve it as the final course after a meal of Korean pork belly barbecue (samgyupsal), bulgogi, or galbi. “Thank you so much for this recipe! It was simple and very delicious.” jessicaĭoenjang jjigae is a beloved Korean stew made with soybean paste, often considered the ultimate comfort food alongside kimchi jjigae and sundubu jjigae. With the help of my step-by-step photos, preparing this stew at home becomes effortless. I’m also using some gochujang & gochugaru which basically translates to chili paste and chili flakes.Doenjang jjigae is a staple Korean stew that uses fermented Korean soybean paste to create a deeply flavorful broth accentuated with tofu and fresh vegetables. You need to get some soy bean paste and you will use it to give the base of the stew that amazing flavor. I also used enoki mushrooms to be on top and some green onion at the end.ĭoenjang jjigae is made with tofu, it’s usuall put on top and because it’s our main source of protein in this vegan doenjang jjigae version, I’m just adding a bit more!īut what makes a doenjang jjigae special? Well, doenjang means “soy bean paste”, so that’s what makes it special. ![]() For this one I used cabbage, zucchini, the shiitake mushrooms I mentioned above, onion & garlic. Veggie-wise, honestly most people use zucchini and whatever other vegetable they have at home, potatoes, cabbage, … anything is good. The stewĭoenjang jjigae traditionally is made with pork, but clearly I’m not using that and I’m going to use shiitake mushrooms to give more of that umami flavor. To make the broth you will need some korean radish, some seaweed (sheets, preferably) & I’m adding some shiitake and cabbage for extra flavor. Traditionally the broth (Dashi) is made with anchovies but I’m not going to do that. There are two parts to make this recipe: the broth & the stew The broth Ingredients to make this vegan doenjang jjigae
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