Introduction to Korean Soybean Paste Stew
Korean food is known for its bold and unique flavors, and one dish that embodies this is soybean paste stew, also known as doenjang jjigae. This hearty and comforting stew is made with doenjang, a fermented soybean paste, and a variety of vegetables and meats. It is a staple in Korean cuisine and is often enjoyed as a comforting and satisfying meal.
The History of Soybean Paste in Korean Cuisine
Soybean paste, also known as doenjang, has been a staple ingredient in Korean cuisine for centuries. It is made by fermenting soybeans for several months and then grinding them into a paste. This paste is then mixed with salt and left to ferment for several more months. The end result is a flavorful and pungent condiment that adds depth and complexity to any dish it is added to.
Doenjang has been used in a variety of Korean dishes, such as soups, stews, marinades, and dipping sauces. It is a key ingredient in many traditional Korean recipes and is often used in conjunction with other fermented condiments such as gochujang and ganjang.
The Nutritional Benefits of Soybean Paste Stew
Not only is soybean paste stew delicious and comforting, but it also has many nutritional benefits. Soybeans are a great source of protein and fiber, and they also contain various vitamins and minerals such as potassium, iron, and calcium. Additionally, the fermentation process of doenjang increases the bioavailability of these nutrients, making them more easily absorbed by the body.
Variations and Substitutions for the Soybean Paste Stew Recipe
For a vegetarian option, you can replace the meat with tofu or tempeh.
You can also add other vegetables such as spinach, carrots, or bell peppers for additional nutrients and flavor.
To make it spicier, you can add some gochujang or chili flakes to the stew.
If you can’t find doenjang, you can use miso paste as a substitute.
To make it a more filling meal, you can add some diced potatoes or sweet potatoes.
Conclusion and Recommendations for Other Korean Food to Try
In conclusion, soybean paste stew is a delicious and comforting dish that is a staple in Korean cuisine. It is packed with nutrients, and is easy to make at home. It’s a perfect for a cold winter night, or as a hearty lunch. If you’re looking for more Korean food to try, we recommend kimchi stew, bibimbap, and japchae. All of these dishes are delicious, easy to make, and perfect for showcasing the bold and unique flavors of Korean cuisine.
Another popular Korean dish to try is kimchi fried rice, which is a simple and delicious way to use up leftover rice and kimchi. Another classic dish is Bulgogi, which is a marinated beef dish that is cooked on the grill or in a skillet. It is often served with rice, lettuce leaves, and a variety of dipping sauces.
Overall, Korean cuisine is filled with delicious, comforting, and nutritious dishes that are easy to make at home. Soybean paste stew is just one of the many delicious Korean dishes that you can try, and it is a great way to introduce yourself to the bold and unique flavors of Korean cuisine.
Then let’s find out the recipe and recipe.
Soybean Paste recipe
Beef brisket 200g, radish 200g.
1/2 head of tofu, 1/2 green onion, 1 cheongyang red pepper, 1/2 red pepper
Minced garlic (1) spoon, soybean paste (3) spoon, red pepper paste (1.5) spoon
Anchovy kelp stock 650g.
(Based on rice spoon / Low difficulty / 2 servings / Cooking time: about 20 minutes)
※ It’s a recipe for Chadol doenjang-jjigae, but it’s good to cook it instead of paepa samgyeopsal.
Like the recipe for soybean paste stew at a meat restaurant, greasy meat must be added to make the soup rich.
Meat restaurant soybean paste stew usually has ribs, but it can be replaced by cooking beef brisket soybean paste stew at home.
It’s too big if you just put the dried ones in.
I cut it in half with scissors.
The beef brisket doenjang-jjigae recipe has a lot of meat in it.
It is a good type to mix rice with radish because it also has radish.
So it’s better for the meat to be smaller than too big.
Slice the radish thickly.
Cut green onion, cheongyang red pepper, and red pepper diagonally.
I only prepared these simple ingredients for doenjang-jjigae.
You can add shiitake mushrooms or zucchini according to your preference.
Cut tofu banmo into small pieces.
If you have a tip on how to make beef brisket doenjang-jjigae deliciously,
It is to put red pepper paste with soybean paste.
The sweet and spicy taste of red pepper paste goes well with the meat oil.
It makes the soup darker and catches the greasy taste of the Chadol doenjang stew recipe.
However, if you add too much red pepper paste,
It’s itchy, so it can be red pepper paste stew, not how to cook soybean paste stew.
Soybean paste 2: If you put it in a ratio of 1 red pepper paste, it tastes just right.
You don’t need to add oil and put beef brisket first.
Stir-fry over medium low heat.
It’s oily, so even if you don’t use oil,
Naturally, the meat oil comes out and stir-fry.
When the oil comes out of the meat, add the radish and stir-fry it together.
When the radish is cooked smoothly, add the prepared soybean paste and red pepper paste and stir-fry them.
The meat is oily and the radish is moist.
The seasoning is stir-fried moistly without adding extra oil.
Stir-fry the radish, soybean paste, and red pepper paste.
If it’s a tip on how to cook soybean paste stew deliciously, it’s a tip.
If you stir-fry radish, soybean paste, and red pepper paste in meat oil, you don’t need to add expensive ribs.
Simple ingredients for doenjang-jjigae are like a recipe for doenjang-jjigae.
A rich and savory soup is made.
Add 650g of anchovy and kelp stock.
Add 1 spoon of minced garlic to control the smell of meat.
Loosen the red pepper paste and soybean paste well so that they are not lumped together and boil with the lid closed.
When the soup spreads thickly and boils, add chopped tofu and boil for a short time.
The meat and radish are already cooked.
Tofu doesn’t have to be boiled for long.
Add green onion, cheongyang red pepper, and red pepper, boil it, and turn off the heat.
How to make beef brisket soybean paste stew deliciously is complete.
It’s a recipe for beef brisket doenjang-jjigae that gives a strong and savory taste.
It is a good way to cook soybean paste stew with rice.
Especially, I didn’t chop the radish. I cut the radish and put it in.
It cooks quickly and is soft, so it is good to mix rice.