Recipes - Korean

Doenjang Jjigae (Korean Soybean Paste Hotpot)
Doenjang jjigae - Korean soybean paste hotpot recipe


Doenjang jjigae is a traditional Korean staple and it is delicious. The earthy soybean paste infused with a hearty portion of vegetables makes it all the more sinful.
Cooking Time: 15mins - 30mins
Serves:3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Boil
Cuisine: Korean









Ingredients:

10 large dried anchovies
2½ cups water
2-3 tbsp doenjang (soybean paste)
1 medium sized potato (cut into 2 cm cubes)
½-1 onions (diced)
¼ cup zucchini (sliced thin quarter or half moon shapes)
⅓ cup hard tofu (sliced into small cubes)
2 cloves garlic (minced)
1 green onions (sliced)
½ mild green chilli (sliced, optional)
½ tsp kochugaru (Korean chilli powder, optional)




Steps:
  1. Add water and dried anchovies to a Korean clay pot or a sauce pan. Bring this to a boil, skim off impurities that float to the top. Reduce heat and simmer the stock for about 10-12 mins. Discard the anchovies and add more water if stock has reduced considerably during cooking.
  2. Add the potatoes and cook at a simmer until the potatoes have softened.  Add onions,garlic and  soy bean paste into the pot and bring the soup to a boil. Reduce heat and simmer for about 5 mins and add in the rest of the ingredients except chilli powder. Simmer the soup until the zucchini have slightly softened.
  3. Sprinkle in chilli powder (if using) at the end of cooking. Jjigae should be served bubbling hot in the clay pot.
  4. Your Doenjang jjigae is ready!

N.B. You can add mushrooms, seafood and other vegetables into jjigae. Also substitute dried anchovies with beef if preferred. Quickly sauté beef with garlic in the clay pot before adding water if using beef.


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Doenjang Jjigae (Korean Soybean Paste Hotpot)

Doenjang Jjigae (Korean Soybean Paste Hotpot)

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Doenjang jjigae is a traditional Korean staple and it is delicious. The earthy soybean paste infused with a hearty portion of vegetables makes it all the more sinful.

Cooking Time: 15mins - 30mins
Serves: 3 to 4
Total time: 15mins - 30mins
Course: Main
Cook Method: Boil
Cuisine: Korean
Ingredients

10 large dried anchovies
2½ cups water
2-3 tbsp doenjang (soybean paste)
1 medium sized potato (cut into 2 cm cubes)
½-1 onions (diced)
¼ cup zucchini (sliced thin quarter or half moon shapes)
⅓ cup hard tofu (sliced into small cubes)
2 cloves garlic (minced)
1 green onions (sliced)
½ mild green chilli (sliced, optional)
½ tsp kochugaru (Korean chilli powder, optional)

Instructions
  1. Add water and dried anchovies to a Korean clay pot or a sauce pan. Bring this to a boil, skim off impurities that float to the top. Reduce heat and simmer the stock for about 10-12 mins. Discard the anchovies and add more water if stock has reduced considerably during cooking.
  2. Add the potatoes and cook at a simmer until the potatoes have softened.  Add onions,garlic and  soy bean paste into the pot and bring the soup to a boil. Reduce heat and simmer for about 5 mins and add in the rest of the ingredients except chilli powder. Simmer the soup until the zucchini have slightly softened.
  3. Sprinkle in chilli powder (if using) at the end of cooking. Jjigae should be served bubbling hot in the clay pot.
  4. Your Doenjang jjigae is ready!

N.B. You can add mushrooms, seafood and other vegetables into jjigae. Also substitute dried anchovies with beef if preferred. Quickly sauté beef with garlic in the clay pot before adding water if using beef.

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