Doenjang jjigae is a variety of jjigae or stew-like Korean traditional dish, made with doenjang (Korean soybean paste) and available ingredients such as vegetables, mushrooms, seafood, or dubu (tofu). It is regarded as one of the representative dishes of food in Korea along with Kimchi jjigae. (Wikipedia)
Korean Tofu stew, or “doenjang chigae,” is made with vegetables, tofu, and bean paste. It’s Koreans’ everyday house food. They eat it with other side dishes and rice, but sometimes, especially in the southern part of Korea, they eat this stew with barley rice, vegetable salad, and hot pepper paste all mixed together. (Maangchi)
Kalau dari selera lidah Indonesia ku Doenjang ini mirip sekali dengan tauco. Alhamdulillah suami suka. Begitu ngicip, dia langsung bilang, "ini dimasak tauco ya bunda?" hehheeee,,, dia suka banget kandungan tahu yag lembut didalam jjigae ini, hehheeee
1 medium size potato (about 1 cup worth), peeled and cut into ½ inch cubes
1 cup worth of zucchini or squash, cut into ½ inch cubes
1 cup worth onion, cut into ½ inch cubes
5 cloves of garlic, minced
1 green chili pepper, chopped
7 dried anchovies, removed the heads and intestines and chopped
1 stalk of green onion, chopped
150 grams of tofu, cut into ½ inch cubes
5 tbs of soy bean paste (doen jang)
4 large shrimp, peeled, deveined, and chopped
1. Prepare an earthenware pot
2. Add potato, onion, garlic, zucchini, green chili pepper, shrimp, and dried anchovies.
3. Add 2 ½ cup water.
*tip: Don’t put too much water, just enough to cover everything
4. When it starts boiling after 10-15 minutes, add 5 tbs (1/4 cup plus 1 tbs) of bean paste, stir the stew, and keep cooking for another 15-20 minutes.
5. Add tofu and cook another 5 minutes
Tip: Occasionally stir the boiling stew with a spoon.
6. Add green onion and serve with a bowl of rice and other side dishes.
*tip: to check whether or not the ingredients are cooked, taste the potato.
Selamat mencoba moms :)