Korean's rice thief, doenjang jjigae
Doenjang stew made with anchovy broth. This is the real doenjang stew.
2 serving
Within 30 minutes
귀뇽
Ingredients
  • Soybean paste
    4T
  • Sea tangle
  • Broth
  • onion
    2
  • Cheongyang red pepper
    2
  • Potato
    3
  • Water
    600CC
Cooking Steps
STEP 1/8
Make the basic broth with anchovies and kelp.
STEP 2/8
Bring to a boil to a boil to allow enough broth to come out.
STEP 3/8
Add the potatoes and boil them together because they need time to cook.
* Before that, I cut the potatoes into bite-size pieces, soaked them in water, and put them in the broth.
STEP 4/8
Boil the broth a little more and remove the anchovies.
(It doesn't matter if you boil it with anchovies, but I just want to eat the soup and potatoes - personal preference)
STEP 5/8
Next, mix the soybean paste well.
You can dissolve it right away in the soup, but to prevent clumping, mix the soybean paste well with a sieve.
STEP 6/8
When almost ready to taste, add onions and hot peppers. The onion dies quickly, so don't boil it together from the beginning and put it in at the end!
STEP 7/8
Add onions and peppers and simmer for another 10 minutes.
STEP 8/8
All you have to do is enjoy the food ^^ [Laughing].
*If you add red pepper powder, zucchini, and tofu according to your preference, the more delicious dish is completed. *It's delicious even if you don't add sugar because onions make it sweet.
Cooking review
5.00
score
  • gir***
    score
    I bought a lot of ingredients at home, so I added more and followed the recipe, but all of them are delicious. Thank you ^^
    2017-12-24 18:42
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