How to Make a Umami-Filled Doenjang-jjigae Stew | Cook With Us | Well+Good
Chef and restaurant owner Mina Park shares a recipe made with a staple Korean ingredient, daikon radish. This vegetable filled Doenjang-jjigae soy bean paste stew, is a cozy dish perfect for the winter months. Mina shows us how to build up the flavor and umami and gives tips on how to repurpose ingredients for later meals.
Looking for a delicious stew to get you through these cold months? We love the flavor and simplicity of this one.
Doenjang-jjigae Soy Bean Paste Stew Recipe
15g kombu, dried kelp
2 dried shiitake mushrooms
1.2ml water (water leftover from rinsing rice is ideal)
150g mu (daikon radish)
1 potato (peeled, diced)
¼ onion (diced)
3 tbsp Korean fermented soybean paste (doenjang)
120g firm tofu (diced)
1 tsp fine Korean chili flakes (gochugaru)
3 cloves garlic (minced)
1 green onion (cut into 2in lengths)
70g young napa cabbage or other hearty greens
Pinch of salt
1. Place kombu and shiitake, water in a pot. Bring to a boil and then take out the kombu. Reduce heat and simmer for 5 minutes and remove shiitake. Quarter the shiitake and set aside.
2. Add mu and simmer for 3 minutes. Then add the potato to the pot. When the potato is 50% cooked, add the onion.
3. When the potato is 75% cooked, add tofu.
4. After a few minutes when the tofu is cooked and floats, add the doenjang, garlic, green onions and gochugaru.
5. Simmer for a few minutes then take off the heat. Add the greens and finish with a pinch of salt.
Check out these recipes:
Coconut Smoothie Bowl: https://youtu.be/Bao7bRcAi60
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Beet and Squash Salad: https://www.youtube.com/watch?v=k3b_yRXqW5Y
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