Doenjang-jjigae (Fermented soybean paste stew)

• порції: 4 servings
• загальний час: 50 minutes

Інгредієнти

1 medium potato, peeled and cut into ½-inch cubes (about 1 cup)

1 medium onion, cut into ½-inch pieces (about 1 cup)

1 small zucchini, cut into ½-inch pieces (about 1 cup)

1 green Korean chili pepper (cheong-gochu), stemmed and chopped

4 garlic cloves, minced

4 large shrimp, shelled, deveined, washed, and coarsely chopped (about ⅓ cup)

2½ cups water

7 dried anchovies, guts removed

5 tablespoons fermented soybean paste (doenjang)

6 ounces medium-firm tofu, cut into ½-inch cubes (about 1 cup)

2 green onions, chopped

Напрямки

Combine the potato, onion, zucchini, chili pepper, garlic, and shrimp in a 1½-quart (6 cups) earthenware pot or other heavy pot.

Wrap the dried anchovies in cheesecloth (or a dashi bag, a pouch for stock-making sold at a Korean grocery store), and put them into the pot with other ingredients Add water and cover.

Cook over medium-high heat for 15 minutes until it starts boiling. If you use a stainless steel pot, it will take less than 15 minutes, about 7 to 8 minutes.

Stir in the soybean paste, mixing well. Cover and cook for 20 minutes longer over medium heat.

Add the tofu and cook for another 3 minutes. Remove the anchovy pouch and discard.

Sprinkle with the green onions and serve as a side dish to rice. Serve it directly from the pot, or transfer to a serving bowl. Everybody can eat together out of the pot, or portions can be ladled out in individual bowls for each person.