How To Cook Korean Soup With Paste
Hi everybody!
Today my doenjang (fermented soybean paste) project is washed past releasing this video recipe: How to brand i of the nearly popular and representative doenjang dishes: doenjang-jjigae aka fermented soybean paste 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 infant, she chooses doenjang-jjigae (or soup made with soybean paste, doenjang-guk) with fluffy white rice. To make information technology go down piece of cake she mixes the stew with the rice and feeds it to her child. Years later, when the child is grown and living far abroad, she makes it for them whenever they come up home again, because every child has ingrained memories of mom's doenjang-jjigae. Information technology's something they know and love and are ever comforted with.
When some Korean tourists travel to strange countries, the first identify they want to go is a Korean restaurant and eat doenjang-jjiage with rice. "Oh, plane food upset my breadbasket, I need something to feel good!" And it works!
One of my friends who has been living in United states of america for more than 3 decades stashes a small jar of doenjang into her check-in handbag when she travels, considering her husband tin can't keep eating non-Korean nutrient for an extended period of time. She'll makes a quick doenjang-jjigae for him in their hotel kitchen.
There are many types and versions of doenjang-jjigae (like the recipe I posted years ago, doenjang-jjigae geotjeori bibimbap), and this recipe I'm showing you today is my standard that I've been using for years. It's 1 of my favorite styles of doenjang-jjigae and is in my cookbook, too. What makes me more excited well-nigh it today is that I made it with my bootleg doenjang!
Most of yous don't have homemade doenjang, so you can use store-bought doenjang with the same recipe. It will notwithstanding be delicious, I promise!
Ingredients (Serves 2-iv)
- ane medium potato, peeled and cut into ½-inch cubes (virtually ane loving cup)
- 1 medium onion, cutting into ½-inch pieces (about i cup)
- 1 pocket-sized zucchini, cut into ½-inch pieces (about 1 cup)
- 1 green Korean chili pepper (cheong-gochu), stemmed and chopped
- 4 garlic cloves, minced
- 4 big shrimp, shelled, deveined, washed, and coarsely chopped (most ⅓ loving cup)
- 2½ cups water
- 7 dried anchovies, guts removed
- 5 tablespoons fermented soybean paste (doenjang)
- half dozen ounces medium-firm tofu, cut into ½-inch cubes (almost 1 cup)
- 2 greenish onions, chopped
Directions
- Combine the potato, onion, zucchini, chili pepper, garlic, and shrimp in a i½-quart (6 cups) earthenware pot or other heavy pot.
- Wrap the stale anchovies in cheesecloth (or a dashi bag, a pouch for stock-making sold at a Korean grocery store), and put them into the pot with other ingredients Add water and cover.
- Cook over medium-high heat for fifteen minutes until it starts boiling. If you use a stainless steel pot, it will take less than 15 minutes, about seven to 8 minutes.
- Stir in the soybean paste, mixing well. Cover and melt for 20 minutes longer over medium heat.
- Add together the tofu and melt for another 3 minutes. Remove the anchovy pouch and discard.
- Sprinkle with the dark-green onions and serve every bit a side dish to rice. Serve information technology straight from the pot, or transfer to a serving basin. Everybody can eat together out of the pot, or portions tin can be ladled out in private bowls for each person.
How To Cook Korean Soup With Paste,
Source: https://www.maangchi.com/recipe/doenjang-jjigae
Posted by: weathersdideenable1961.blogspot.com
0 Response to "How To Cook Korean Soup With Paste"
Post a Comment