Doenjangjjigae (된장찌개) is the most common stew in Korea. I would say most Koreans have it 2-3 times a week at least, but I am not one of them. It is a such a simple meal to cook, but it is hard to make the deep taste like my mother does. Though I think I am getting better.
Ingredients for 2 people
(Expected Preparation time – 5 minutes, Cooking time – 8 to 10 minutes)
- 1/3 a 235g tofu
- 1/2 a small size onion
- 1/5 a zucchini
- 3 shiitake mushrooms
- 1 small size potato
- 1/2 green chili
- 1/2 red chili
- Minced garlic – 1/4 tsp
- Anchovy powder – 1tsp
- Soybean Paste (Doenjang in Korean) – 1 tbsp
- Water 350ml
- Cut the tofu into medium size cubes.
- Thin slice the zucchini and cut it into quarter moons.
- Thin slice the potato and cut the slices in half.
- Thin slice the onion and mushrooms.
- Make a long cut in the middle of the chili and wash out the seeds in cold water (Make sure you don’t touch them. Scrub it out with spoon or knife, if it is necessary. It makes you sting all night if you touch the seeds.) Then thin slice it.
- Pour the water into a pot.
- Add the anchovy powder and soybean paste. Dilute the soybean paste in the water. (I like to do this before the water boils, because it gets too hot to dilute near the heat later.)
- Boil it.
- Add the zucchini and potato. Boil it until 90% of them cook. (It takes about 2-3 minutes.)
- Add the onion, mushrooms, and tofu. Boil it for about 2 minutes.
- Add the garlic and chilies. Boil it for 1 minute.
- Serve it.
- You can scoop it out into the bowl or share the meal from the pot with other people.