Easy Dwenjang Jjigae (Korean Miso Stew) for 2. Add zucchini, onion, mushrooms, radish, tofu and chili pepper, and bring to a boil. Add the onion and garlic and cook until the onion starts to soften,. Also some red chili pepper powder, doenjang, dried anchovies and dried kelp.
Ingredients of Easy Dwenjang Jjigae (Korean Miso Stew) for 2
- It's 1/2 of onion, diced.
- You need 1 of medium zucchini, cut into quarters lengthwise then cut into roughly 3/4-inch pieces.
- You need 2 of garlic cloves peeled and smashed.
- It's 1 of small jalapeño, cut into 1/8-inch slices.
- It's of Optional: 1 medium potato, peeled and cut into 3/4-inch cubes.
- It's 1/4 pound of pork shoulder, cut into thin strips.
- Prepare 3 Tablespoons of dwenjang (Korean miso) or Japanese miso.
- It's of Optional: 1/2 to 1 Tablespoon gochugaru (Korean red chili flakes) or 1/4 to 1/2 teaspoon cayenne for added heat.
- Prepare 1/2 teaspoon of sugar.
- It's 3 cups of water or unsalted stock.
- You need of Optional: 1/2 brick of tofu cut into 1/2” cubes.
Doenjang Jjigae is probably the first dish that comes to mind for most people if they are asked about recipes using Doenjang. A traditional stew that really highlights the umami flavor of Doenjang, you must try it if you haven't yet!! You can find my recipe for that on the list below, and a few other classic Korean dishes using doenjang. Doenjang jjigae (된장찌개) is a staple Korean stew made with doenjang (된장), fermented soybean paste.
Easy Dwenjang Jjigae (Korean Miso Stew) for 2 instructions
- Put all ingredients in a small pot..
- Add water or stock..
- Turn heat on to medium high and bring to a boil. This will take about 15 minutes. (See next pic.).
- Turn heat down to medium, put lid on askew, and simmer for another 15 to 20 minutes. If you want tofu and/or potatoes, this is the time to add them with a good pinch of salt to adjust the seasoning for the water they're going to release..
- That's it. Enjoy!.
It is one of the most representative dishes of everyday home-cooked Korean meals. Depending on the other ingredients added, you can make endless variations of the stew. Many Koreans say, "I never get tired of eating kimchi, doenjang-jjigae, and rice!" When a Korean mom chooses the first real meal for her baby, she chooses doenjang-jjigae (or soup made with soybean paste, doenjang-guk) with fluffy white rice. To make it go down easy she mixes the stew with the rice and feeds it to her child. See Also: Korean Cooking Ingredients; Kimchi Nabe (Hot Pot) Recipe; Soya Bean Sprouts Kimchi Soup Recipe; From the show, I learnt that soybean paste stew (Doenjang Jjigae) is a staple in Korean cuisine.