Doenjang Jjigae (Korean soybean paste stew)
First, let’s start with rice.
Why rice? You will find out soon.
Besides you gotta cook rice to eat with this stew anyway.
BTW I mixed white rice with brown rice, in case if you are wondering.
Rinse the rice once, just once okay?
Add a little bit of water and start tossing the rice rapidly, with swirling motions, for 30 seconds.
You will see the water turning into milk-ish.
Add about 2 cups of water to the rice and swirl around.
Drain to save this milk-ish water into a bowl, about 2 cups.
This is what we call, “ssal-tte-mool (쌀뜨물)”, the rice starch water.
This will enrich the stew.
Now go ahead rinse the rice a couple more times and cook by your usual way.
Here are our ingredients of the day.
Doenjang paste, Korean chili flakes, onion, zucchini, garlic, dried anchovies, sea kelp, mushroom, chilies, and Asian leek or green onion.
But I am missing one important thing…
This one, the tofu! I used soft tofu but you can use firm if you like. Cut into cubes.
Dice your onion,
and the same goes to zucchini…
Cut off the bottom from the enoki mushrooms. You can use any mushroom of your choice.
If you want to stick to the authentic style, use a stone pot. This small pot is about 1 quart size.
Bring to your heat source.
Toast your anchovies for 1 minute.
The reason is that most dried anchovies are stored in the fridge or freezer and they get damp, which means, fishy!
Toasting will remove the fishy smell.
Pour the rice starch water and add the dried sea kelp. Let them boil and simmer for 5 minutes.
Remove our sea friends and discard them.
Add the Doenjang (soy bean) paste.
You need to mash them down to incorporate with stock. Whatever left in the mash, throw them back into the stock.
You can use coarse mash strainer for this job or use the back of a spoon and smash it to the pot.
Add onion and zucchini slices,
and chili flakes. Let it boil.
Add tofu and garlic.
Add chilies and boil for 2 minutes.
Lastly add mushroom and the Asian leek. Done!