|
1/2 cup Korean soybean paste (doenjang)
1 tsp Korean hot pepper paste (gochujang)
3 cups water
1/2 potato, diced
1/3 zucchini, diced
1/4 onion, cut into 1/4 inch slices
3 white mushrooms, cut into 1/4 inch slices
2 tbsp (1/2 ounce) fresh whole baby clams,
washed and drained
1 tbsp (10 pieces) small dried anchovies
(about 1 inch long)
1 tsp minced garlic
1/2 green hot pepper (or jalapeno chile),
cut into 1/4 inch slices
1 scallion, roots trimmed and cut into
1-inch pieces
1/2 pack (5 ounces) of firm tofu, drained
and diced |
|
Method :
In a stone pot (or heavy metal pot), put hot
pepper paste, waster, potato, zucchini, onion, mushrooms, clams, anchovies
and minced garlic and boil over high heat. When the vegetables become soft
(about 3-4 minutes), add in the soybean paste and gently stir to mix. When
it boils again, skim any foam and then add green hot pepper, scallions,
and tofu on the top and boil for another minute. Serve hot.
Serves 2
Doenjang Jjigae is one of the healthiest and
most popular foods in everyday Korean life. Doenjang is use dto make soup,
stew and dipping sauces, and is found in many other delicious Korean
dishes. Doenjang is made of fermented soybeans and salted water, and can
take a few months to prepare. Nowadays, it is sold in plastic containers
at every Korean grocery store. This recipe isn't the end of the line for
Doenjang Jjigae - try adding different meats and vegetables to make your
own version of this delicious stew.
#Ads - Get the above cooking ingredients here at discounted price
|
