Egg Drop Doenjang Stew (Korean Soybean Paste Soup)
Egg Drop Doenjang Stew (Korean Soybean Paste Soup)
How to Make Delicious Doenjang Stew with a Perfectly Poached Egg
A simple yet deeply flavorful recipe for Korean Doenjang Jjigae (Soybean Paste Stew). This version features tender king oyster mushrooms and a beautiful, perfectly poached egg that makes it incredibly comforting and satisfying. Perfect for a quick, wholesome meal!
Ingredients- 3 cups Anchovy-Kelp Broth
- 1.5 Tbsp Doenjang (Korean soybean paste)
- 1 King Oyster Mushroom
- 0.5 tsp Minced Garlic
- 2 Eggs
- Scallions, for garnish
Cooking Instructions
Step 1
Start by preparing the broth, which is the soul of this Doenjang Jjigae. Pour 3 cups of anchovy-kelp broth into a pot and bring it to a boil over high heat. Once boiling, reduce the heat to medium and skim off any foam that rises to the surface. This step ensures a cleaner, more refined flavor.
Step 2
Next, prepare the king oyster mushroom. After washing it thoroughly, tear it in half lengthwise and then tear it into bite-sized pieces. Tearing the mushroom along its natural grain enhances its chewy texture and allows it to absorb more flavor from the broth.
Step 3
Once the broth is simmering, dissolve 1.5 tablespoons of doenjang into it. It’s best to use a sieve to ensure the paste dissolves smoothly without clumping. Add the torn king oyster mushroom pieces and 0.5 teaspoon of minced garlic. Let it simmer for a few more minutes, allowing the mushroom’s umami to meld with the savory doenjang.
Step 4
Now for the star of the show – the eggs! Simply cracking eggs directly into the boiling stew can cause the whites to disperse unattractively. Instead, crack each egg into a small cup or bowl beforehand. Then, gently and slowly pour each egg into the simmering stew, one at a time. This technique creates beautiful, poached-egg-like spheres within the stew.
Step 5
After adding the eggs, resist the urge to stir. Immediately cover the pot with a lid and turn off the heat. Let the residual heat gently cook the eggs. This ‘off-heat’ cooking method ensures the egg yolks remain wonderfully runny and the whites are delicately cooked.
Step 6
While the stew is resting, prepare the scallions. Wash them, pat them dry, and finely chop them. The fresh green scallions will add a pop of color and a hint of fresh flavor to the finished dish.
Step 7
Ladle the Doenjang Jjigae into serving bowls, making sure to distribute the king oyster mushrooms and the perfectly cooked eggs evenly. Presenting it nicely makes it even more appetizing.
Step 8
Finally, garnish generously with the chopped scallions. This simple yet comforting Doenjang Jjigae, with its delightful egg drop, is ready to be enjoyed. Serve hot with a bowl of steamed rice for a truly satisfying Korean meal!
