Shitake, enoki, or brown mushrooms add an earthy flavor. Squash, pumpkin, and sweet potato thicken the stew and add a mild sweetness. Zucchini absorbs all that thick, stewy flavor. Classic vegetables commonly found in Korean Soybean Paste Stew: potato and zucchini. Chicken or beef are also good substitutes. Pork and doenjang complement each other so well! You can also sub with pork belly, pork loin, or pork ribs. A little bit adds spice and depth of flavor. If you like a softer texture, be careful as it will fall apart easily. I recommend 100-day fermented soybean paste at the Korean market for the best deep flavor. The older and more fermented the paste, the more pungent, rich, and deep the flavor. At the store, there are several different types. Salty, umami-rich, vegan, and gluten-free. Can be found in a glass jar or plastic tub at the Korean grocery store. That shows you the popularity of this savory, absolutely delicious, and homey dish. If you’re a fan of Korean dramas, you’ll routinely see people eating this dish. Delicious AND easy - most Korean households make and eat Soybean Paste Stew regularly. That’s why it’s classic Korean home cooking. And absolutely delicious! I simply cannot resist a bubbling, jiggly pot of this cozy Korean soup!Īs a bonus, it’s ridiculously simple to make at home. Although this simple, homey stew can sometimes be forgotten among the other stars of Korean cuisine (Japchae, BBQ Short Ribs or Galbi, Seafood Scallion Pancake, Tteokbokki, etc.), it’s an easy, comforting favorite. Packed with tofu, meat, and various vegetables, the taste is deliciously savory and pungent from the umami-packed doenjang paste that thickens and flavors the stew.Īt Korean restaurants, it’s often brought out with a variety of side dishes when enjoying Korean BBQ. If there’s one dish that defines Korean home cooking, it’s Doenjang Jjigae - a savory, hearty stew that’s flavored with Doenjang or fermented soybean paste.
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