• Helen ModernPepper

Korean Comfort Stew: DoenJang Jigae/Jjigae (Hearty Soy Bean Paste Stew)


Korean DoenJang Jigae/Jjigae Stew (Soy Bean Paste Stew) is a classic dish that is enjoyed by many Koreans on a regular basis. It is a simple stew that comforts many HANGRY Souls...:-) Unlike miso paste, Korean Soy Bean Paste is richer in its aroma, depth of flavors, and creamy nutty taste. (NO, it does not taste like peanuts/nuts.) Perhaps, this Soy Bean Paste Stew may not be as popular as Kimchi Stew, BUT this stew is worthy of all the YUMMY goodness that equally rivals the addictive tastes of Kimchi stew. AND, this stew is ideal for those looking for non-spicy Korean stew.

You will find the following items below for this recipe:

- YouTube Korean DeonJang Jigae/Jjigae Recipe - Modern Pepper Video Recipe #15

- Ingredient List

- Amazon.com links to Korean ingredients and suggested kitchen gadgets

- Recipe Instructions

- Other recipe videos related to this recipe

- Bay area Korean markets

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Helen

YOUTUBE: Korean DeonJang Jigae/Jjigae Stew (Soy Bean Paste Stew) Recipe - Modern Pepper Video Recipe #15

INGREDIENTS:

(Serving Size: 2-4 adults)

- 3 Tbsp Korean Soy Bean Paste (DoenJang)

- 1/2 Tbsp Beef Dashida/Korean Beef Bouillon Powder (Substitution Option: Anchovy Dashida/Korean Anchovy Bouillon powder)

- 1 cup Korean Pork BulGoGi (Substitution Options: Beef, Chicken or Mushroom BulGoGi. OR skip adding meat, if you prefer.) Watch video #4: How To Make Korean BulGoGi (includes spicy chicken and pork marinades, too)

- 1 large potato (cut into large chunks, as shown in the video)

- 1/2 medium size onion (cut into chunks)

- 2 thin slices of Korean Radish the stack slices and cut into quarters (Substitution Option: 1 - 2 Red Radish thinly sliced)

- 1/2 medium size Korean zucchini (Substitution Option: Any zucchini of your choice will suffice0

- 1/2 stick of carrot (thinly sliced diagonally)

- 2 Anaheim peppers cut diagonally (slice in half and remove the seeds using a spoon, as shown in the video). For a spicier option, use Jalapeno peppers.

- 3 cloves of garlic (finely minced). Please do not use the pre-minced garlic that comes in a jar with vinegar

- 1 scallion/green onion sliced diagonally, including the white part

- 1/2 package of Enoki Mushroom (Substitution Option: Shiitake mushrooms)

- 1/2 container of Firm Tofu (cut into squares, as shown in the video)

- 1 Tbsp olive oil

- Kosher salt and black pepper to taste

- Korean toasted sesame seeds for garnishing

AMAZON.COM Links For Ingredients & Suggested Kitchen Gadgets

(CLICK on the Amzon.com links below to view the item, NOT the pictures!)

Jaeraesik Soybean Paste (1.1 lb) By CJ Haechandle

https://amzn.to/2yaymIH

Sunchang Gochujang and Doenjang Combo 500g

https://amzn.to/2CTgB4m

Dasida Beef Flavor Soup Stock

https://amzn.to/2PpR9Gq

Cj Anchovy Dashida (Fish Stock)

https://amzn.to/2Pepgky

Sesame Seed Salt

https://amzn.to/2OlWjlJ

Olive Oil Greek medal winner

https://amzn.to/2AC9BbO

Zoe Organic Extra Virgin Olive Oil 25.5 FL. OZ. tins (Pack of 2), Organic Spanish Extra Virgin Olive Oil

https://amzn.to/2Ay7W7l

Diamond Crystal Kosher Salt, 3 lbs

https://amzn.to/2yLjG2f

Spicy World Peppercorn (Whole)-Black Tellicherry

https://amzn.to/2ACzNDo

COLE & MASON Capstan Wood Pepper Grinder - Wooden Mill Includes Precision Mechanism, 12.5 inch

https://amzn.to/2McIeGE

I'm using a large/x-large size (7" diameter) claypot in the video recipe.

Crazy Korean Cooking Korean Stone Bowl (Dolsot), Sizzling Hot Pot for Bibimbap and Soup - Premium Ceramic (Large with Lid)

https://amzn.to/2NPMA6u

Korean DOLSOT Stone Bowl with Trivet, Premium Ceramic, Stone Pot Hot Pot for Bibimbap Soup Jjiage Korean Food (X-Large (7.1")

https://amzn.to/2NNtwG7

If you are in a pinch and need to have Korean rice without having to cook it. These are pre-cooked microwavable Korean rice. Tastes like freshly made Korean rice!

CJ Hetbahn Cooked White Rice, Gluten-Free, Vegan

https://amzn.to/2yrJ24O

CJ Cooked Budding Sprouted Brown Rice

https://amzn.to/2O8C7rO

RECIPE INSTRUCTIONS:

Preheat the claypot on high heat (you can use any heavy bottom pot) and add the olive oil, potatoes, 2 pinches of salt (less than 1/4 tsp) and a pinch of black pepper. Let the potatoes sizzle for 1-2 minutes or until golden brown on 1 side. Add your bulgogi (or seafood) and let it sizzle for 1-2 minutes until there are a few golden brown marks on the meat. Then add the onions and let it sweat (translucent) for a minute. You should see some liquid on the bottom of the pan, from the meat marinade (seafood) and onions. Add the soy bean paste and HOT water to the pot. Fill the pot with hot water until the ingredients are slightly submerged under water (leave 1" space to the brim of the claypot).

At this point, the stove heat is still at high. Add the tofu on top and gently submerge in broth and let it cook for 5 minutes.

Add the zucchini and carrots and cook at high heat for 1 minute.

Then move the tofu around so that a few slices are at the bottom of the pot.

Turn down the heat to medium. Taste your broth before you add the dashida/bouillon powder so that you can notice the difference in taste of before and after. Add the bouillon powder and mix well in the broth using a large spoon or a ladle. Then add the slices peppers on top and coat with broth. Now, taste the broth again. You should notice a huge difference in taste. If it is too salty for your liking, add some water. If too bland, add a pinch or two of salt. (The saltiness of the broth will depend on the meat marinade you used or if using seafood, you might need to add more salt.)

Turn off the heat. Add the Enoki mushrooms and scallions on top and coat with broth. (If using sliced shiitake mushrooms, add earlier along with the zucchini and carrots.) Sprinkle a pinch of sesame seeds on top for garnishing.

TIP: If you are using the claypot and find yourself running out of room/broth is spilling over, take some of the broth out to make room for the ingredients so the broth bubbles does not spill over the pot. (BUT a little bit of broth spillage over the claypot is common...:-)

Additional Videos To Watch Related To This Recipe:

How to Ferment and Properly Store Your Store-Bought Kimchi - Video #8

Korean Rice 101 To Save HANGRY Souls - Video #3

Korean BulGoGi w Beef, Chicken, Mushroom & Pork (Spicy & Non-Spicy Marinade) - Video #4

KOREAN MARKETS IN THE BAY AREA

(Click on the hyperlinked names below)

San Francisco

- Woori Market

- First Korean Market

Unlike the mom-and-pop Korean markets in San Francisco, the markets outside of SF are GIANT size Korean supermarkets.

- Oakland: KP Asian Market

- Daly City: Kukje Supermarket

- Sunnyvale: Hangook Supermarket

- San Jose: H Mart

#CLASSICKOREAN #PALEO

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