Doenjang Jjigae Stew
Many South Koreans favor as a staple meal. Often eaten regularly, it provides many health benefits. Doenjang paste is fermented soybean paste that has a beautiful rich flavor.
Servings: 4 servings
Ingredients
- 1.5 L Water
Vegetables
- 1 Medium Zucchini / marrow
- 1 Green bell pepper
- 1 Jalapeno
Protein
- 4 Shrimps
Korean Paste
- 2 Tbsp Doenjang (Korean fermented soybean paste)
- 1 Tbsp Gochujang (Korean fermented chili paste)
Other ingredients
- 500 grams Tofu
- 1 tsp Soy sauce
- 1 tsp Garlic and Ginger mix (2:1 ratio)
- 2 Scallions
Instructions
- Prepare Vegetables, Shrimp and Tofu: Wash all the vegetables. Slice the green bell pepper, from top to bottom in 2.5 cm / 1 inch thickness and then chop them in half. Slice the marrow, as well as the jalapeno, in half from top to bottom then chop them in semi circles. Chop the scallions. Gently cut through the tofu in blocks. Clean the shrimp by removing the head and the guts.
- Make the Soup Base: Prepare a pot and add 1.5 liter. Adjust the heat to medium-high heat. While waiting for the water to boil, add doenjang, gochujang, garlic and ginger mix, and soy sauce into the pot. Stir to mix them in the water. Add all the vegetables into the pot and cook them for 10 minutes in the boiling water.
- Add other ingredients: Add the blocks of tofu and cook for 8 minutes. Add the cleaned shrimp into the pot and cook for another 2 minutes. Garnish with parsley and serve with fluffy rice.