Doenjang Jjigae

• Seafood

  • 6 Anchovies, dried

• Produce

  • 1/2 package Enoki mushrooms
  • 1 Garlic clove
  • 1 Green or red chili
  • 1 tsp Korean chili flakes
  • 1/2 Leek or 1 green onion, Asian
  • 1/2 Onion
  • 1/2 Zucchini

• Refrigerated

  • 1 2 package (4 oz tofu, cut into 1" cubes

• Liquids

  • 2 cups Rice starch water

• Other

  • 1 piece (3" dried sea kelp
  • 2 generous Tbsp Doenjang (soybean paste

Found on beyondkimchee.com

Description

Ingredients

• 2 cups rice starch water*
• 6-7 dried anchovies
• 1 piece (3) dried sea kelp
• 2 generous Tbsp Doenjang (soybean paste)
• 1/2 package (4 oz) tofu, cut into 1 cubes
• 1/2 onion diced
• 1/2 zucchini diced
• 1 tsp Korean chili flakes
• 1 garlic clove chopped
• 1 green or red chili sliced
• 1/2 package enoki mushrooms or one handful of any mushrooms sliced
• 1/2 Asian leek or 1 green onion sliced

Directions

• Bring small 1 qt stone or heavy bottom pot over medium-high heat. Toast the anchovies for 1 minute and pour the rice starch water to the pot. Add the sea kelp and bring to boil and simmer for 5 minutes. Remove the anchovies and sea kelp, discard them.
• Using a coarse mesh strainer, mash the Doenjang paste into the pot so it gets incorporated with stock. Add onion, zucchini, chili flakes and let them boil. Add tofu, garlic, chili and cook for 2 minutes.
• Lastly add Enoki mushrooms and green onion. Remove the pot from heat and serve hot with rice.

Nutrition