Korean
Korean - Soups and Stews
Doenjang Jjigae
Chef's Menu Description
A wholesome, deeply comforting soup crafted from slow-simmered stock, aromatic garden vegetables, and fresh herbs, served with crusty bread.
Ingredients
- • 4 cups anchovy-kelp broth
- • 2 tbsp doenjang
- • 100g beef brisket or clams
- • 150g courgette, cubed
- • 150g firm tofu, cubed
- • 50g shiitake mushrooms and 1/2 onion, sliced
- • 3 cloves garlic, minced
- • 2 spring onions and 1 Korean green chili, sliced
Preparation Steps
1
Phase 1
Bring the anchovy-kelp broth to a boil in a ttukbaegi.
2
Phase 2
Whisk in the doenjang until dissolved.
3
Phase 3
Add the beef (or clams), onion, and mushrooms and simmer 5 minutes.
4
Phase 4
Add the courgette and garlic and simmer 5 minutes more.
5
Phase 5
Add the tofu and simmer 3 minutes.
6
Phase 6
Top with spring onions and green chili and serve bubbling with rice.