Another goodie we liked from Epicurious.Reference Attribution Link:
Doenjang Jjigae (된장찌개 / Fermented-Soybean Stew):
Doenjang jjigae is the quintessential representation of Korean jang. Because doenjang, the fermented soybean paste, is such a pungent ingredient, the best way to showcase its delicious flavor is to soften it. The soft tofu, the dashi, and the sweetness of the vegetables work together to mellow the intensity of the doenjang so that your palate can discern the different facets of flavor. If you buy artisanal natural doenjang, it will be quite sour in the beginning, but the sourness will turn to sweetness over time. Every traditionally made doenjang will take a different amount of time for this to happen.
Note: To prepare the stew without beef, replace the brisket with ½ pound peeled de-veined shrimp or other seafood. To make it vegetarian, use a vegan dashi and add ½ pound waxy potatoes cut into 1-inch chunks along with the onions in step 2.
Ingredients
4 servings
¼ cup doenjang (Korean fermented soybean paste)
1 tablespoon gochujang (Korean red chili paste)
1 tablespoon gochugaru (Korean red chili flakes)
6 garlic cloves, minced
2 tablespoons soy sauce, or more to taste
2 medium onions, cut into 1-inch dice
2 medium green zucchini, cut into 1-inch chunks
1 red Korean chili pepper or other long hot chili, thinly sliced on the bias
1 green Korean chili pepper or other long hot chili, thinly sliced on the bias
½ pound brisket, sliced ⅛ inch thick (you can ask your butcher to slice it) and cut into 2- to 3-inch strips
1 pound soft or silken tofu, homemade or store-bought, cut into 1-inch cubes
½ bunch scallions, cut into 1-inch batons
Notes.. Above information is curated for evaluation and recommendation from Epicurious
Read article and author info here:
Doenjang Jjigae (된장찌개 / Fermented-Soybean Stew)
reco smoked brisket