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Dwenjang Jjiigae

Submitted by noircat on Jan 4, 2009, 10:17 AM

A stew made from fermented soybean paste in anchovy broth with a variety of vegetable, meat or seafood.

Dwenjang Jjiigae - recipe photo #1

ingredients

1 X big potato (quartered, thinly sliced)
1 X firm tofu (cubed)
1 X paengee beosut (enoki mushrooms, optional)
4 X dried anchovy
1 X red chili (sliced)
1 X zucchini (quartered, sliced)
3 X scallion (sliced)
3 X garlic clove (quartered)
1 X dasima (dried kelp, optional)
150 G pork (5.25 oz, thinly sliced, optional)
6 CUP water
1-2 CUP cooked rice
3-4 TBSP dwenjang (bean paste)
1 TBSP gochujang (red chili paste)
1 TBSP gochugaru (red chili flakes)
2 TBSP sesame oil (pressed from roasted seeds)

banchan #1 ingredients (side-dish, warm chrysanthemum salad, optional)

1 X bunch gughwasog (chrysanthemum leaves, shungiku)
1 X garlic clove (crushed)
2 TBSP veg oil
1 TBSP gochugaru (red chili flakes)

banchan #2 ingredients (side-dish, purple coleslaw, optional)

1 X half red cabbage (shredded)
2 TBSP veg oil
2 TBSP rice wine vinegar
1 TSP soy sauce
1/2 TSP honey or sugar
1 TSP salt and pepper (more or less)

no pics of the coleslaw prep, just shred the cabbage and mix with the other banchan #2 ingredients,
best done a couple of hours in advance, the coleslaw needs some time to develop its full flavour

first some slicing and dicing

Dwenjang Jjiigae - recipe photo #2

gently saute the pork in one table-spoon of sesame oil, remove from pot, add water, garlic and kelp

Dwenjang Jjiigae - recipe photo #3

bring to boil, then lower heat and simmer for 15 min, remove spend kelp and anchovies

Dwenjang Jjiigae - recipe photo #4

add dwenjang and gochujang to a fine colander and dip it into the broth

Dwenjang Jjiigae - recipe photo #5

stir dwenjang and gochujang in the colander to dissolve them

Dwenjang Jjiigae - recipe photo #6

remove the colander with the chunky remains (optional, if you like it crunchy)

Dwenjang Jjiigae - recipe photo #7

add potato, zucchini, scallion, pork, red chili and tofu

Dwenjang Jjiigae - recipe photo #8

simmer until the potato and zucchini chunks are done

Dwenjang Jjiigae - recipe photo #9

trim and clean chrysanthemum greens

Dwenjang Jjiigae - recipe photo #10

saute crushed garlic and red chili flakes

Dwenjang Jjiigae - recipe photo #11

add chrysanthemum greens and turn until slightly wilted

Dwenjang Jjiigae - recipe photo #12

serve warm chrysanthemum salad topped with roasted sesame seeds and another drizzle of sesame oil

Dwenjang Jjiigae - recipe photo #13

serve dwenjang jjiigae with enoki mushrooms, rice and sidedishes


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