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Korean Doenjang Jjigae

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Doenjang Jjigae has a scrumptious taste, see how to cook the dish, try out and enjoy!
Ingredients
  Onion 1⁄2 Small, slice
  Zucchini 1 Small, chop
  Clams in shell 3 Large
  Oil 1 Teaspoon
  Chili pepper 1 Small, slice
  Garlic 1 Tablespoon, chop
  Doenjang soybean paste 4 Tablespoon
  Mussels in the shell 3 Medium
  Spinach 1 Cup (16 tbs)
  Green onion 1 Small, chop
  Shrimp 6 Medium
  Tofu 2 Ounce, cubed
Directions

GETTING READY
1. Slice the onions and chili pepper; chop the zucchini, green onions and garlic, set aside.
2. Cube the tofu and wash the spinach, set aside
3. Wash the clams and shrimps, set aside.

MAKING
4. In small pot boil some water and place the clams in the water and cover, cook until the clams open up.
5. Allow it to cool and remove the clam meat place it in a bowl and strain the liquid as well in the bowl.
6. In a small pan pour oil and sauté the onion and zucchini until soft.
7. Add the chili pepper, mussels, garlic, clams and the water, denjang, stir in water and bring to a boil.
8. Simmer for a while, skim off the foam, and add the spinach, green onions, shrimps and the tofu.
9. Allow to simmer for a few minutes, skim off the foam.

SERVING
10. Serve the Korean doenjang jjigae hot.

Things You Will Need
Pot

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Korean
Preparation Time: 
40 Minutes
Cook Time: 
30 Minutes
Ready In: 
70 Minutes
Servings: 
2

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