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Doenjang Jjigae (Korean Soybean Paste Stew)

Maangchi's picture
Korean Tofu stew, doenjang chigae, is made with vegetables,tofu, and beanpaste. It's koreans' everyday house food. We eat it with other sidedishes and rice, but sometimes, especially in the southern part of Korea, we eat this stew with barley rice, vegetable salads, hotpepper paste all mixed together. Almost all of koreans love this food.
Ingredients
  Potato 1 Medium, peeled and cut in 1/2 inch cubes
  Zucchini/Squash 1 Cup (16 tbs), cut into 1/2 inch cubes
  Onion 1 Cup (16 tbs), cut into 1/2 inch cubes
  Garlic cloves 5
  Green chili pepper 1 Large, chopped
  Dried anchovies 7
  Green onion 1 , sliced
  Tofu 150 Gram, cut into 1/2 inch cubes
  Soy bean paste 5 Tablespoon (doen jang, heaping tablespoon)
  Shrimp 4 , peeled, deveined
For korean style mixed green salad
  Mixed lettuce 2 Cup (32 tbs)
  Chopped onion 1⁄2 Tablespoon
  Cucumber 1⁄2 Small, sliced diagonally
  Green onion 1 , chopped
For salad dressing
  Soy sauce 3 Tablespoon
  Sugar 1⁄2 Tablespoon
  Pepper powder 1 Tablespoon
  Mustard paste 2 Tablespoon
  Sesame oil 1 Tablespoon
  Sesame seed 1⁄2 Teaspoon
For serving
  Cooked rice 2 Cup (32 tbs)
  Sesame oil 2 Tablespoon
  Hot pepper paste 4 Teaspoon
Directions

GETTING READY
1. Peel the potato, using a sharp knife, cut the potatoes in quarters and then cut them in cubes.
2. Cut the onion in dices, cut the zucchini in quarters and then in cubes.
3. Smash and chop the garlic.
4. Dice green chili pepper, and put all the vegetables in a pot.
5. Remove the heads and intestines of dried anchovies, and chop them up.
6. Chop the shrimp and put the seafood into the pot with vegetables.
7. Put the soy bean paste and stream in water, just enough to cover all the ingredients.

MAKING
8. Place the pot on high heat and bring to a boil and allow to boil until the potatoes are tender.
9. Add in the tofu and green onions.
10. Cook for 2 minutes and stir occasionally.
11. Mean while, in a bowl, put together all the ingredients for the dressing and stir well to combine.
12. In a large bowl, combine lettuce, onion, cucumber and green onion, stream the dressing on top and toss well to mix, set aside.

SERVING
13. Serve the stew in a bowl over bed of rice and top it with mixed green salad.
14. Put a dollop of pepper paste and drizzle with sesame oil.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Korean
Preparation Time: 
50 Minutes
Cook Time: 
25 Minutes
Ready In: 
75 Minutes
Servings: 
4
Story
Korean Tofu stew, DoenJang Chigae, is made with vegetables,tofu, and beanpaste. It's koreans' everyday house food. We eat it with other sidedishes and rice, but sometimes, especially in the southern part of Korea, we eat this stew with barley rice, vegetable salads, hotpepper paste all mixed together. Almost all of koreans love this food.
Want a very traditional Korean tofu dish then you got to try Maangchi's Tofu stew with mixed greens salad. Tofu cooked in a stew containing anchovies and shrimp is delicious. When served with Korean mixed green salad, it makes a perfect meal. Just follow Maangchi and you can enjoy this meal in the most traditional way. You only have to watch the video to make out how simple it is to cook this dish.

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