Hello! Today dish is Doenjang Jjigae (Soybean Paste Stew). Often Doenjang of Korea, Miso of Japan is confused. However, fermentation bacteria are different these two things. However, the common point of both is a good for healthy. Doenjang is known to be good for the anti-cancer effects. But Doenjang Jjigae is very salty. So you should not expect a health food. In addition, Korean food, there is a difference in the Jjigae and Gug. More water enters the Gug. So, Gug is not salty food. It is food that is easy to eat in the morning. But Jjigae use more attention to other materials. It comes out pot still. Several people eat together on one pot. In contrast, Gug emerges a personal plate. Anyway, I prefer Jjiage. It is delicious. So, I cooked a Jjigae rather than a Gug.
Now I’ll introduce material.
The most important is Doenjang. In the past, made a Doenjang, but I bought instant Doenjang at the supermarket. And we need oyster mushrooms and a green pumpkin. And we prepare the dried shrimp and anchovies.
Now, I’ll start cooking.
1. make a soup. This was only put anchovies and dried shrimp in water.
2. 15 minutes later, I rescue anchovies and dried shrimp from water.
3. Put the Doenjang!
4. And put onion, green pumpkin and oyster mushrooms.
5. Put the tofu in the last.
6. Cook over!
Delicious than you look! Personally, I like a enoki mushroom than a oyster mushroom.
Tip> 1. Many people put the manila clams. Seafood soup should taste better.
2. Do you know Ttukbaegi? A Ttukbaegi is Korean unglazed earthenware pot. The advantage of this container keeps the heat will be a long time. I’ll show you a picture.
It looks more delicious? I think so. In order to dish, container also very important.
This is interesting! I like to get doenjang jjigae at restaurants but it looks too complicated for me to try at home. I never use seafood, so I don't know if it would taste right.
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