Doenjang Jjigae

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Combine the dried kelp, dried shiitake mushrooms, and water in a medium pot.

2. 2

   Bring the broth mixture to a boil over medium-high heat, then reduce heat and simmer for 15 minutes.

   Ca. 15 min.

3. 3

   Remove and discard the dried kelp and shiitake mushrooms from the broth. Now you have a flavorful dashi.

4. 4

   In a small bowl, combine the doenjang, gochujang, and minced garlic to form a paste.

   Ca. 2 min.

5. 5

   Add the doenjang paste to the dashi and stir well until fully dissolved.

   Ca. 1 min.

6. 6

   Add the zucchini, potato, and yellow onion to the pot.

7. 7

   Bring the stew to a boil, then reduce the heat to medium-low and simmer for 10-15 minutes, or until the potatoes are tender.

   Ca. 10 min.

8. 8

   Stir in the firm tofu, green onion, and optional serrano pepper and enoki mushrooms.

9. 9

   Simmer for another 2-3 minutes, just until the tofu is heated through and the green onions are slightly softened.

   Ca. 2 min.

   Kokkens note: Be careful not to overcook the tofu.

10. 10

    Serve hot with a bowl of rice.