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Doenjang Jjigae (Korean Fermented Bean Paste Stew) Recipe

Name: Doenjang Jjigae (Korean Fermented Bean Paste Stew) Recipe
Yield: 6
Ingredients: For the Stock:; 2 1/2 cups (600ml) rice-rinsing water or water (see note); 10-15 dried anchovies, heads and entrails removed; 1 piece dashima (also sold as kombu, which is the Japanese name); For the Stew:; 1/2 pound (250g) littleneck or manila clams; Kosher or sea salt; 4 dried shiitake mushrooms; 1/2 summer squash (about 5 ounces; 150g), such as zucchini, sliced crosswise about 1/8 inch thick; 1/2 small onion (1 1/2 ounces; 40g), sliced; One 2-inch piece daepah (Korean giant scallion), white part only, or 2 scallions, white and light green parts only, thinly sliced; 1 1/2 ounces (40g) dallae (Korean wild chives), outer skin of bulb peeled and discarded, chives washed well, then cut into 2-inch lengths (optional); 1 medium clove garlic, minced; 2 to 3 tablespoons doenjang (Korean fermented soybean paste), such as Togul; 1/2 fresh red chili pepper, thinly sliced; 1/2 fresh green chili pepper, thinly sliced; Joseon ganjang (Korean "soup" soy sauce), to taste (optional); Hot rice and kimchi, for serving

This Doenjang Jjigae (Korean Fermented Bean Paste Stew) is a flavorful, umami-packed dish made with a combination of clams, summer squash, shiitake mushrooms, onions, scallions, garlic, and chili peppers in a rich, savory broth. Serve with hot rice and kimchi for a satisfying, comforting meal.

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Ingredients

Servings: 6

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2 1/2 cups (600ml) rice-rinsing water or water (see note)

10-15 dried anchovies, heads and entrails removed

1 piece dashima (also sold as kombu, which is the Japanese name)

1/2 pound (250g) littleneck or manila clams

4 dried shiitake mushrooms

1/2 summer squash (about 5 ounces; 150g), such as zucchini, sliced crosswise about 1/8 inch thick

1/2 small onion (1 1/2 ounces; 40g), sliced

One 2-inch piece daepah (Korean giant scallion), white part only, or 2 scallions, white and light green parts only, thinly sliced

1 1/2 ounces (40g) dallae (Korean wild chives), outer skin of bulb peeled and discarded, chives washed well, then cut into 2-inch lengths (optional)

1 medium clove garlic, minced

2 to 3 tablespoons doenjang (Korean fermented soybean paste), such as Togul

1/2 fresh red chili pepper, thinly sliced

1/2 fresh green chili pepper, thinly sliced

Joseon ganjang (Korean "soup" soy sauce), to taste (optional)

Hot rice and kimchi, for serving

Doenjang Jjigae (Korean Fermented Bean Paste Stew) Recipe

Ingredients

For The Stock

For The Stew

Steps

Nutrition Facts

Doenjang Jjigae (Korean Fermented Bean Paste Stew) Recipe

Ingredients

For The Stock

For The Stew

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts