Doenjang Jjigae

Подготовка

Ингредиенты

Приготовление

Шаг за шагом

1. 1

   Combine the dried anchovies, dried kelp sheet, and water in a medium pot or Korean earthenware pot (tteokbaegi). Bring to a boil over medium-high heat.

   Около 5 мин

2. 2

   Once boiling, reduce the heat to medium-low and simmer for 10 minutes to extract flavor for the broth. Remove and discard the anchovies and kelp.

   Около 10 мин

   Совет повара: Do not over-simmer the kelp as it can make the broth slimy.

3. 3

   Add the doenjang, gochujang, and minced garlic to the broth. Stir well until the pastes are fully dissolved.

   Около 1 мин

4. 4

   Stir in the zucchini, tofu, white onion, and shiitake mushrooms. Bring the stew back to a gentle boil.

   Около 2 мин

5. 5

   Reduce the heat to medium-low and simmer for 8-10 minutes, or until the vegetables are tender and the flavors have melded.

   Около 10 мин

   Совет повара: Taste and adjust seasoning if needed; add more doenjang for saltiness or gochujang for a spicier kick.

6. 6

   Ladle the hot stew into bowls. Garnish with chopped green onion and sliced jalapeño, if using, before serving immediately with rice and other Korean side dishes.

   Около 1 мин