11:14, 20 Jul 2024, author: Ermakova M.

Doenjang jjigae

Name: Doenjang jjigae
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 5
Cuisine: Korean
Ingredients: Beef - 300 g; Tofu - 350 g; Potatoes - 250 g; Shiitake - 6-7 pcs.; Enoki - 150 g; Onion - 1 pc.; Green onion - 2-3 feathers; Garlic - 10 g; Doenjang paste - 2 tbsp.; Kochukaru pepper - 1-2 tbsp. (to taste); Dashida (dry broth) - 1-2 tsp.; Vegetable oil - 3-4 tbsp.; Water - 1.5-2 l

Doenjang jjigae is a popular Korean dish that is a very thick soup, similar in consistency to a stew.

Photo source: https://ru.123rf.com/profile_blackwalker0829

Its special feature is the use of doenjang soybean paste in its preparation. Well, there are no strict and clear rules regarding the composition. This is, if we draw an analogy, like our borscht, which has basic ingredients in its composition, and hundreds of nuances of preparation, and, by the way, doenjang jjigae is the same everyday, ordinary soup for Koreans, as borscht is for us. Such soup is prepared with both meat and seafood, or just vegetable, there are recipes with the addition of noodles, eggs. Today we will prepare doenjang jjigae from simple and affordable products, it will be very tasty!) Let's get started!

Doenjang jjigae

Кухня: Korean, суп, калории: 144, время приготовления: 00:50

Ингредиенты

Beef - 300 g

Tofu - 350 g

Potatoes - 250 g

Shiitake - 6-7 pcs.

Enoki - 150 g

Onion - 1 pc.

Green onion - 2-3 feathers

Garlic - 10 g

Doenjang paste - 2 tbsp.

Kochukaru pepper - 1-2 tbsp. (to taste)

Dashida (dry broth) - 1-2 tsp.

Vegetable oil - 3-4 tbsp.

Water - 1.5-2 l

Рецепт

1. Prepare the ingredients for the Korean soup Doenjang jjigae. Instead of potatoes, you can use zucchini or pumpkin, for example. Use chili pepper to your taste, dry broth - optional. If you have dried shiitake, like me, soak them in hot water for about 20 minutes, champignons or oyster mushrooms are also great.

2. Cut the meat into small cubes.

3. Onion - quarter rings or cubes.

4. We will also cut the tofu and potatoes into cubes.

5. Drain the water from the shiitake, rinse, remove the stalk (it is hard, you can leave it for broths, for example). Cut into slices.

6. Cut the enoki into 2-3 parts, remove the roots.

7. Heat the oil in a saucepan, put the onion. Fry until transparent. 8. Put the doenjang paste and gochukaru pepper in a saucepan, mix everything well and pour in the water.

9. Cook until the meat is soft, the time will depend on the size of the pieces and the toughness of the meat, mine cooked for 40 minutes. Now add the potatoes, cook for about 10 minutes. Taste, add salt or dry broth (dashida) to taste.

10. Tofu and enoki do not need to be cooked for long, add them at the very end along with chopped garlic and green onions. Cook everything together for 5-7 minutes, and the soup is ready.

11. Delicious, thick, aromatic, pleasantly spicy and warming Doenjang jjigae soup can be served with white rice. Enjoy your meal 😉😊.