Chewy Glass Noodles in Savory Doenjang Jjigae
Chewy Glass Noodles in Savory Doenjang Jjigae
A Delicious Twist on Baek Jong-won’s Recipe! Enjoy Chewy Glass Noodles, or Elevate to a Stunning Doenjang Hot Pot for Guests!
I’ve taken the glass noodle dish featured on ‘Home Cook Baek’ and incorporated it into a traditional Doenjang Jjigae. Adding chewy glass noodles to the familiar soybean paste stew creates a delightful experience where you can savor noodles infused with the deep flavor of doenjang. When presented beautifully, it transforms into an impressive Doenjang Hot Pot, perfect for entertaining guests. This recipe will make ordinary days, or special occasions, even more fulfilling.
Ingredients- 400ml Water or Anchovy-Kelp Broth
- 150g Glass Noodles (Dangmyeon)
- 1 Tbsp Doenjang (Soybean Paste – adjust based on saltiness of your doenjang)
- 6 Napa Cabbage Leaves
- 1/4 Carrot
- 1 Small Onion
- 1 King Oyster Mushroom
- 1/2 Green Onion (Scallion)
- 1/2 Pack Enoki Mushrooms
- 1/4 Zucchini
- 1/2 Tbsp Minced Garlic
- 1/2 Tbsp Dried Anchovy Powder (or 3-4 dried anchovies for broth)
Cooking Instructions
Step 1
Prepare all the ingredients for your delicious Glass Noodle Doenjang Jjigae or Hot Pot. Soaking the glass noodles in cold water beforehand will shorten the cooking time. If you don’t have anchovy powder, you can lightly toast dried anchovies in a pan to remove any fishy smell before using them for broth.
Step 2
Slice the vegetables into bite-sized pieces. Shred the napa cabbage lengthwise. Cut the onion, zucchini, and carrot in half and then slice them into 0.5cm thick strips. Slice the king oyster mushroom into quarters lengthwise, and then into strips. Slice the green onion diagonally. For the enoki mushrooms, trim the base and separate the strands.
Step 3
Arrange the prepared napa cabbage leaves at the bottom of your hot pot or regular pot. Layering cabbage will make the broth more refreshing and flavorful.
Step 4
On top of the cabbage, artfully arrange the onion, carrot, king oyster mushroom, and zucchini. To make it visually appealing, try placing half of each vegetable in opposition to the other. If you’re serving guests, pay extra attention to this step for a beautiful presentation.
Step 5
Pour 400ml of water or broth into the pot. Dissolve 1 tablespoon of doenjang completely in the water. Since the saltiness of doenjang varies, it’s best to start with half a tablespoon, taste, and then add more as needed. Adjusting the seasoning to not be too salty is crucial.
Step 6
Pour the doenjang-infused water over the beautifully arranged vegetables in the pot. Ensure there’s enough liquid to cover the ingredients.
Step 7
Add 1/2 tablespoon of dried anchovy powder and bring to a boil over high heat. If using whole dried anchovies instead of powder, add them to the water before boiling to create a broth, then dissolve the doenjang. Skim off any foam that rises to the surface during boiling for a cleaner tasting broth.
Step 8
Once the broth begins to boil and the vegetables are tender, add 1/2 tablespoon of minced garlic and the diagonally sliced green onions. Then, add the pre-soaked glass noodles and simmer for another few minutes until the noodles become translucent and absorb the flavors. Continue simmering until well-seasoned.
Step 9
Finally, arrange the enoki mushrooms attractively on top. Enoki mushrooms cook quickly, so add them just before turning off the heat to maintain their crisp texture. Your delicious Glass Noodle Doenjang Jjigae, or elegant Doenjang Hot Pot, is now complete! Enjoy it while it’s warm.
