![]() ![]() Remove from the heat and serve right away with white fluffy rice or multi-grain rice and a variety of lettuce.Sprinkle with green onion and garnish with squash blossom (if you use it).Open and turn up the heat to high heat and cook another 5 minutes, stirring occasionally to keep the bottom of the pot from being burnt, until its nice and a little thick.Cover and boil for 10 minutes over medium high heat, stirring it a few times with the wooden spoon.Stir the bean paste so it’s well mixed in. Add potato, onion, green chili pepper, and zucchini and stir for about 3 minutes until the potato looks half translucent.Stir with a wooden spoon for about 2 minutes until the beef is no longer pink. Add the vegetable oil, ground beef, clams, and garlic.Heat an earthenware pot or a sauce pan (that can hold at least 6 cups) over medium high heat.1 squash blossom (optional), washed and sliced a few times.½ cup Korean fermented soybean paste (doenjang).zucchini (about ½ cup), cut into ¼ inch cubes.1 large onion, cut into ¼ inch chunks ((about 1½ cup).1 large potato, peeled, cut into ¼ inch cubes (about 1½ cup).But if you don’t like spicy things, just use mild peppers or skip them. I use spicy green chili pepper for this because they always enhance any doenjang-related stew. Another great way to eat it is to mix 1 or 2 spoonfuls of gang-doenjang with multigrain rice, hot pepper paste (gochujang), some chopped kimchi and toasted sesame oil, for a quick bibimbap. It means “strong,” or “thick.” Basically this is doenjang-jjigae except thicker and saltier, so you can use it as a dipping sauce with your rice on a lettuce leaf. The difference between gang-doenjang and doenjang-jjigae is that one word: gang. It’s considered a summer dish, because that’s when greens are the best, but of course you can have it at any time of year. The best way to eat it is with some freshly-made multigrain rice and wrapped in fresh, in-season leafy vegetables. I’m also using some gochujang & gochugaru which basically translates to chili paste and chili flakes.Gang-doenjang (강된장) is a reduced and thickened fermented soybean paste stew, usually served as a dipping sauce for Korean lettuce wraps (ssam:쌈). It’s earthy, savory, and hearty, and full of fresh chopped vegetables and a bit of meat and/or seafood. You need to get some soy bean paste and you will use it to give the base of the stew that amazing flavor. I also used enoki mushrooms to be on top and some green onion at the end.ĭoenjang jjigae is made with tofu, it’s usuall put on top and because it’s our main source of protein in this vegan doenjang jjigae version, I’m just adding a bit more!īut what makes a doenjang jjigae special? Well, doenjang means “soy bean paste”, so that’s what makes it special. For this one I used cabbage, zucchini, the shiitake mushrooms I mentioned above, onion & garlic. ![]() Veggie-wise, honestly most people use zucchini and whatever other vegetable they have at home, potatoes, cabbage, … anything is good. The stewĭoenjang jjigae traditionally is made with pork, but clearly I’m not using that and I’m going to use shiitake mushrooms to give more of that umami flavor. To make the broth you will need some korean radish, some seaweed (sheets, preferably) & I’m adding some shiitake and cabbage for extra flavor. Traditionally the broth (Dashi) is made with anchovies but I’m not going to do that. There are two parts to make this recipe: the broth & the stew The broth ![]() ![]() Ingredients to make this vegan doenjang jjigae ![]()
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