된장찌개
Doenjang-jjigae, a traditional Korean soybean paste stew, is a beloved comfort food that embodies the essence of Korean cuisine. It is made primarily with doenjang, a fermented soybean paste that adds a rich, savory flavor to the dish. The stew typically includes various vegetables such as zucchini, radish, and mushrooms, which contribute to both the taste and nutritional value. Tofu is often added to provide a creamy texture and protein, making the dish more satisfying. This stew is not only delicious but also packed with probiotics and nutrients, thanks to the fermented soybean paste. It is commonly served with a bowl of steamed rice and can be enjoyed at any time of the year. Doenjang-jjigae is often prepared in homes, reflecting family traditions and regional variations. Each household may have its own unique recipe, which can include different types of meat or seafood. This versatility makes it a staple in many Korean diets. Enjoying a bowl of doenjang-jjigae is an experience that warms both the heart and the soul.
Ingredients
- 된장3 tablespoons
- 두부1 block
- 호박1/2 piece
- 무100g
- 버섯100g
- 대파1 stalk
- 마늘3 cloves
- 물4 cups
- 고춧가루1 tablespoon
Directions
- Step 1
Start by preparing the ingredients. Cut the tofu into bite-sized cubes and set aside. Slice the zucchini and radish into thin pieces for faster cooking. Chop the mushrooms and green onion into small pieces. Finally, mince the garlic cloves, as this will enhance the flavor of the stew.
- Step 2
In a pot, add the 4 cups of water and bring it to a boil over high heat. Once boiling, carefully add the doenjang, stirring well to dissolve it completely. This will create a rich base for your stew. Allow the mixture to simmer for a few minutes so that the flavors begin to meld together.
- Step 3
Next, add the sliced radish and zucchini to the pot. These vegetables will take a bit longer to cook, so it's essential to add them early in the process. Stir occasionally and let the vegetables soften for about 5-7 minutes. You will notice the vibrant colors of the vegetables enhancing the stew's appearance.
- Step 4
Once the radish and zucchini have softened, add the tofu cubes and mushrooms to the pot. Gently stir to combine all the ingredients, being careful not to break the tofu. Allow the stew to simmer for another 5 minutes, letting the tofu absorb the flavors of the broth.
- Step 5
Finally, add the minced garlic, chopped green onion, and chili powder to the pot. These last-minute additions will elevate the flavor profile of the stew. Let everything simmer for an additional 2-3 minutes before tasting. Adjust the seasoning if necessary, and serve hot with a bowl of steamed rice.