Doenjang Jjigae

Doenjang Jjigae: A Hearty Korean Stew with a Rich Umami Flavor
Doenjang Jjigae is a classic Korean stew that is both comforting and delicious. Made with fermented soybean paste, this dish is packed with umami flavor and is perfect for cold winter nights. Here's how to make it:

Ingredients (serves 4):

- 1 onion, sliced
- 2 cloves garlic, minced
- 1 zucchini, sliced
- 1 potato, peeled and cubed
- 1/2 cup sliced mushrooms
- 1/2 cup sliced tofu
- 4 cups water
- 2 tbsp doenjang (fermented soybean paste)
- 1 tbsp gochujang (Korean chili paste)
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 green onion, sliced (for garnish)

Cooking tips:

- Use a good quality doenjang for the best flavor.
- You can add any vegetables you like to this stew, such as spinach, cabbage, or carrots.
- If you don't have gochujang, you can use red pepper flakes instead.

Instructions:

1. Heat the sesame oil in a pot over medium heat. Add the onion and garlic and sauté until fragrant.
2. Add the zucchini, potato, mushrooms, and tofu and stir-fry for a few minutes.
3. Add the water, doenjang, gochujang, and soy sauce and bring to a boil.
4. Reduce the heat and simmer for 20-30 minutes, or until the vegetables are tender.
5. Garnish with sliced green onion and serve hot with rice.
Appearance and taste:
Doenjang Jjigae is a hearty and filling stew that is perfect for cold weather. The rich, savory broth is packed with umami flavor from the fermented soybean paste, and the vegetables add a nice texture and sweetness to the dish. The stew has a deep brown color and is garnished with bright green sliced green onions, making it a visually appealing dish as well.
Type of dish: Korean stew
Main ingredients: Doenjang (fermented soybean paste), vegetables, tofu