Saucepan@saucepan · Shared this recipeFollowKorean · sauceSoybean Paste Stew (Doenjang Jjigae)A classic Korean stew made with fermented soybean paste, anchovy broth, pork, and vegetables, simmered into a bold and savory dish.total25 minprep10 mincook15 minservings3Original recipe on ahnestkitchen.comKeep this recipeAdd a copy of Soybean Paste Stew (Doenjang Jjigae) to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients3 servingsBack to 3 servingsIngredients Preppedwateranchovy, guttedneutral oilgreen onion, choppedground porksugardasida (we use CJ Foods brand)garlic, mincedtojang (we use Sempio brand)firm tofu, cubedsquash, sliced (Italian, Mexican, Pipián, and Zucchini are all fine)yellow onion, slicedgreen jalapeño, mincedmushroom, sliced (any kind is fine)Garnishgreen & red jalapeño, diced and mushrooms, sliced, for garnishStepsClear checksTap an ingredient or step to check it off.1Step 1: To a small pot, add water and anchovy over medium-high heat. Cover with lid. Let it come to a boil, then reduce heat to medium and continue to simmer for 10 minutes with the lid on.2Step 2: Discard anchovy with a strainer, and set aside anchovy broth in a bowl or large measuring cup.3Step 3: To the same pot (now empty), add 1 Tbsp of neutral oil over medium-high heat. Add green onions and sauté until green onions are fragrant (about 30-45 seconds).4Step 4: Add pork. Mix together with green onions and cook until meat has turned opaque/white (about 1 minute). Then add sugar, dasida, and garlic to season. Mix.5Step 5: Add tojang to the mixture and reduce the heat to medium. You do not want to burn the tojang paste. Thoroughly mix all together until tojang darkens in color (about 2 minutes).6Step 6: Add the anchovy broth and increase heat to medium-high. Mix together, making sure to scrape the fond into the mixture for maximum flavor. Cover with lid and let it come to a boil.7Step 7: Once boiling, add in onions, tofu, and squash. Mix. Once it starts to boil again, add in green jalapeño and mushrooms. Mix. Turn off heat but keep it on the burner.8Step 8: Garnish with more red and green jalapeño and mushroom. Serve immediately, ideally with rice.getsaucepan.com/r/461c4006-609a-45ff-a7c4-bf3d841c994c · Original: https://ahnestkitchen.com/food/soybean-paste-stew
