I hope you enjoy this easy and delicious recipe, and please leave me a comment below or message me on Instagram if you have any questions! This version takes about 10 minutes to cook, plus a couple of hours to soak the dried mushrooms. If you can’t find it, use Italian yellow squash instead. It is a true classic in Korean cuisine, made with a base of Doenjang (Korean soybean paste) which is an essential ingredient that is deeply rooted in our history. You can add other vegetables as well, but these are the core components that makeup Doenjang Jjigae. Although Korean cuisine is usually associated with meaty barbecue, that is just an occasional treat in South Korea, not something that is consumed every day. © 2020 South China Morning Post Publishers Ltd.Â. Squeeze the water out of the mushrooms, reserving the soaking liquid. Cut the bean curd into bite-size cubes. This dish is also suitable for any time of the day and makes for a popular staple on the dinner table along with other banchan (Korean side dishes). Trim off and discard the woody lower part of the enoki mushroom stems. @ Copyright 2019 Cookerru. Korean food is actually very healthy because it incor­por­ates a multitude of vegetables, many of which are fermented (and there­fore great for digestion) and served as kimchi or as the banchan side dishes essential to Korean meals. Pour the soaking liquid into a small saucepan, add the reserved mushroom stems, then bring to the boil over a medium flame. Any l. For a detailed guide on the ingredients, please refer to the blog post above! Korean zucchini has pale green, smooth skin, and a mild taste. Then, I place the egg over the egg break the yolk in. The dried kelp is for extra flavor, but it is not entirely necessary so long as you have the rice water in place. Turn off the heat, add the yuksu or dashi bag and leave to infuse while preparing the other ingredients. To prepare rice water, simply set aside the water used to rinse rice. Directions 1/7. All Rights Reserved. Be sure to sign up to receive our weekly newsletter! Over a medium-low flame, heat a pot (preferably a Korean stone pot) that holds about 750ml (3 cups) and add the sesame oil. Although this traditional paste is used in many different Korean dishes, Doenjang Jjigae maintains its prominence to this day as one of the most popular and representative dishes in Korean cuisine. Join our community and get the latest recipes from all over Asia for you to make at home. If it's easier for you, soak the mushrooms overnight in the fridge, so they're ready the next day whenever you want to cook the dish. Quarter the Korean zucchini… Pour the soaking liquid into a small saucepan, add the reserved mushroom stems, then bring to the boil over a... 2/7. It is made with a base of rice water (ssalddeumul, 쌀뜨물) and kelp, as well as ssamjang, and makes for the perfect complementary stew to go with your Korean BBQ sessions at home. This hearty soup-stew uses Korean fermented soybean paste, doenjang, which is pungent and strongly flavoured. Fresh recipes straight to your inbox. Remove and set aside the mushroom stems, then thinly slice the caps. Add the enoki mushrooms and simmer until they start to soften. Doenjang jjigae is the quintessential representation of Korean jang. Making Doenjang Jjigae is very simple so long as you have the essential ingredients on hand. Leave to soak at room temperature for about two hours, until soft. This recipe serves one, but to serve more simply increase the quantities of the ingredients, or serve the jjigae as part of a vegetarian meal with other dishes, such as kimchi pancakes or mung bean pancakes (leave out the meat for that recipe), rice and banchan. Bring to the boil, stirring often, making sure the doenjang is dissolved. We're starting small but are thinking (and planning) big - we'll be adding recipes to the site every week, and will expand to include international dishes, cooking videos, interviews with famous chefs and much more.