It took Korean American chef Hooni Kim a complete 12 months to excellent his mushroom-anchovy dashi, which he makes use of as the bottom of this on a regular basis stew. Gochujang provides a delicate layer of warmth to the broth, and doenjang boosts its richness and silkiness. Korean chiles (gochu) vary from delicate inexperienced asagi to crimson sizzling cheong-yang, however you possibly can substitute goat horn peppers for this recipe. Discover all of our Korean recipes here.
Featured in: “Journey to the Home of Korea’s Mother Sauces.”
Doenjang Jjigae (Fermented Soybean Stew)
This jjigae, (conventional Korean stew) is flavored with fermented soybean paste and gojuchang, a staple Korean condiment.
Yield: serves 4
Time:
3 hours, 5 minutes
For the dashi:
- 6 dried anchovies, heads and black innards eliminated
- 6 items dried kombu (about 1 oz.)
- 3 dried shiitake mushrooms
For the stew:
- ½ cups doenjang (Korean fermented soybean paste)
- 2 tbsp. gochujang (Korean crimson chile paste)
- 2 tbsp. soy sauce, plus extra
- 1 tbsp. gochugaru (Korean crimson pepper flakes)
- 6 garlic cloves, finely chopped
- 2 medium Yukon Gold potatoes, peeled and lower into ½-in. chunks
- 2 medium onions, coarsely chopped
- 2 medium zucchini, lower into ¾-in. chunks
- 1 lb. silken tofu, lower into ¾-in. cubes
- ½ lb. beef brisket, very thinly sliced into 3-in.-long strips
- 1 Korean inexperienced chile, thinly sliced on the bias
- 1 Korean crimson chile, thinly sliced on the bias
- 1 bunch scallions, sliced into 1-in. items
Directions
- Make the dashi: To a big Dutch oven, add the anchovies, kombu, mushrooms, and 4 quarts of chilly water. Cowl and let steep for 12 hours at room temperature.
- Place the Dutch oven on the range, uncover, and switch the warmth to medium. When the broth begins to steam, cook dinner, adjusting the warmth as essential to maintain the liquid at this temperature (don’t simmer), for 1 hour and 20 minutes. Uncover and proceed cooking, tasting each 10 minutes, till the broth tastes wealthy and has the aroma of the ocean with out the saltiness in your tongue, 10–20 minutes extra. Pour the liquid by way of a sieve into a big bowl, discard the solids, then return 8 cups of the liquid to the Dutch oven on the range and switch the warmth to medium-high. (Reserve the remaining dashi for one more use.)
- Make the stew: When the dashi boils, flip the warmth to medium, whisk within the doenjang, and cook dinner for 20 minutes. Whisk within the gochujang and cook dinner for 10 minutes, then whisk within the soy sauce, gochugaru, and garlic, and cook dinner for 10 minutes. Add the potato, cook dinner for 10 minutes, then add the onion and cook dinner for five minutes. Add the zucchini and cook dinner for five minutes, then add the tofu, brisket, and peppers and cook dinner for five minutes. Season with soy sauce and salt to style, then add the scallions and canopy the pot. Take away from the warmth and let the stew relaxation at room temperature for 3 minutes earlier than serving.
