Doenjang-jjigae, Soybean Paste Stew, 大酱汤, 大醬湯, テンジャンチゲ, 된장찌개

Doenjang Jjigae, Soybean Paste Stew, 大酱汤, 大醬湯, テンジャンチゲ, 된장찌개 Leave a comment

Doenjang-seasoned stew made with anchovy broth, fish or clams, and summer squash. The broth is thick and flavorful, and good for mixing with rice.

高汤中放入大酱,再加入肉、鱼贝 类、豆腐、西葫芦等熬煮即可。大酱汤的汤汁 浓厚,材料丰富,很适合拌饭吃。



Ingredients (serve 4)
3⅓ oz (100g) beef (sirloin), 1 package medium firm dubu (10 oz, 300g), 7 oz (200g) potato, 3 pyogo (shiitake) mushrooms (or button mushrooms) (3 oz, 90g), 1 onion (7 oz, 200g), 4 green chili peppers (2 oz, 60g), 1 tablespoon minced green onion, 1 teaspoon minced garlic, 1 teaspoon gochut-garu (red chili pepper powder)

Doenjang (Soybean paste) broth 2½ cups water (625ml), 4 tablespoons doenjang

1. Slice the beef thinly.
2. Cut the dubu, potato, mushrooms, onion and green chili peppers into ½-inch (1-cm) cubes.
3. Pour 2½ cups water into a medium saucepan and dissolve doenjang well. Bring to a boil and simmer for 10 minutes.
4. Add the beef into the soup, and bring to a boil. Skim off any foam that rises to the surface.
5. Add the potato and onion. Simmer over low heat for 15 minutes.
6. Add the dubu, mushrooms, green chili peppers, green onion, garlic and gochut-garu. Cook a little bit more.

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