Doenjang-jjigae (Fermented Soybean Paste Stew)
Ingredients: Potato, Onion, Zucchini, Green chili pepper, Garlic · 50 min cook time · 280kcal · $17.50
Ingredients
1cup Potato, 1cup Onion, 1cup Zucchini, to taste Green chili pepper, 4cloves Garlic, 7to taste Dried anchovies, 4to taste Tiger shrimp, 2.5cups Water, 5tablespoons Fermented soybean paste (Doenjang), 1pack Tofu, to taste Green onion
Instructions
1. Peel and cut medium-sized potato into half-inch cubes and put into an earthenware bowl.
2. Cut onion into half-inch cubes and add to the bowl.
3. Cut zucchini into half-inch cubes and add to the bowl.
4. Slice green chili pepper and add to the bowl.
5. Mince garlic cloves and add to the bowl.
6. Prepare dried anchovies by removing head and guts, place them in an anchovy pouch or use directly, and add to the bowl.
7. Clean and remove intestines from tiger shrimp, cut into small pieces, and add to the bowl.
8. Pour 2 and 1/2 cups of water into the bowl and boil over medium-high heat for about 15 minutes.
9. Add soybean paste (doenjang) and mix well, then cover and simmer for 20 minutes.
10. Cut tofu into small cubes and add to the stew.
11. Chop green onion and add to the stew, cook for another couple of minutes, and serve.
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