Doenjjangjjigae is something new for a lot of Westerners. A lot of Korean food is spicy, which can discourage some people from beginning to experiment, but 된장찌개 isn’t. The smell itself can be intimidating, but if you can get over it, you will be sending your tastes buds on a journey they won’t soon forget!
- 1/2 c. onion (frenched)
- 1 clove garlic (minced)
- 1/3 c. potato (diced)
- 1/8 of a green pepper (diced)
- 1/2 c. tofu (cubed)
- 1 green onion (cut into 1 in. long pieces)
- 1/4 c. mushrooms (your choice. I usually use either shiitake, baby bella, or some type of Korean tried mushroom)
- 2 ~ 2-1/2 c. anchovy broth (or you can use water)
- 1 spoon of 된장 (Soybean Paste)
- 1/4 spoon of 고추장 (Korean pepper paste)
- 1/2 spoon of 고추가루 (Korean pepper flakes) (optional)*
- Begin by placing the garlic and anchovy broth into a small pot on medium heat.
- When it begins to boil, add soybean paste, pepper paste, and pepper flakes. Be sure the pastes dissolve in the liquid.
- Then add the potato.
- After 5 minutes put in the onions and green pepper. Let it cook for another 5 minutes.
- Add the mushrooms and tofu and cook for 2 minutes.
- Finish with the green onions, let boil for another minute and enjoy with a bowl of rice!
You can change the amount of each vegetable or add what you like (the green pepper is not traditional, but I really like it). This is a favorite with my Korean fiance. Hope you enjoy!