Best Dwen Jang Gook Recipes

DWEN JANG GOOK

Steps:

• Slice up all the veggies and cube tofu to similar sizes to ensure even cooking.
• Add all ingredients to pot and cover on high heat.
• Bring to a boil and reduce heat to a simmer.
• Let cook for 15-20 minutes.
• Add salt and pepper to taste.

DOENJANG JJIGAE (KOREAN SOYBEAN PASTE STEW)

Steps:

• Combine the beef with rice wine and black peppers in a bowl. Mix them well. Preheat a medium sized pot briefly over medium high heat. Add the meat and stir. (You won't need to add any oil as the meat should have some fat attached to it.) Cook until it browns. Add the potatoes and stir for about 2 mins.
• Pour over the rice water and start boiling. Add doenjang (Korean soybean paste) and ssamjang (Korean spicy dipping sauce) into the water, using a sieve, so it is easier to dissolve. Add gochugaru (Korean chili flakes) and garlic. Stir around.
• Once the water starts rolling boiling, add the zucchini and onions. Boil for 1 min. Add the mushrooms and tofu then boil for 1 min. Add green onions and chilies and boil a further 1 min. Remove from the heat.
• Serve with steamed rice and other Korean side dishes. (i.e. the side dish above shows - Korean egg roll, seasoned seaweed, radish kimchi)

DOENJANG JJIGAE (된장찌개 / FERMENTED-SOYBEAN STEW)

Steps:

• Put the dashi in a stockpot or other large pot set over medium-high heat and bring to a simmer. Whisk in the doenjang and cook for 10 minutes to bring out its natural sweetness. Add the gochujang and simmer for 5 minutes. Add the gochugaru, garlic, and soy sauce and simmer for another 10 minutes.
• Add the onions and simmer for 5 minutes. Add the zucchini and simmer for 5 minutes. (Adding the vegetables at different times will ensure that they will all be fully cooked at the end.) Add the chili peppers, beef, and tofu and simmer for 5 minutes. Taste and adjust the seasoning with more soy sauce if necessary.
• Remove the pot from the heat, add the scallions, put on the lid, and let the stew rest for at least 30 minutes, and up to 2 hours, before serving. Serve with steamed rice and your favorite banchan, as any and all pair well with this stew.

QUICK AND SIMPLE KOREAN DOENJANG CHIGAE (BEAN PASTE/TOFU SOUP)

Steps:

• Bring vegetable stock and water to a boil in a saucepan over high heat. Stir in garlic and soy bean paste, stirring until the paste dissolves. Stir in the green onion, zucchini, tofu, and jalapeno. Allow soup to return to a boil, then reduce heat to low and simmer for 15 minutes.