Hearty Doenjang Jjigae with Rice Water Broth
Hearty Doenjang Jjigae with Rice Water Broth
Experience the Rich Umami of Doenjang Jjigae Made with Rice Water
A comforting bowl of Doenjang Jjigae is always a good idea! Today, we’re making it extra flavorful by using rice water instead of a traditional broth, bringing a wonderfully deep and savory taste to your table.
Main Ingredients- Rice water 600ml (use the second or third rinse water)
- Homemade Doenjang (soybean paste) 2 Tbsp
- Dried anchovy powder 1/2 Tbsp
- Dried shiitake mushroom slices 1/2 handful (soaked in water)
- Radish, a small amount (diced small)
- Zucchini, 1/3 (diced small)
- Firm tofu, 1/2 block (diced small)
- Onion, 1/2 (diced small)
- Green onion, 1/2 stalk (sliced diagonally)
- Cheongyang chili peppers, 2 (sliced diagonally)
- Minced garlic 1/2 Tbsp
Cooking Instructions
Step 1
First, let’s prepare the rice water. When rinsing rice, using the second and third rinse water will give you a nice, creamy broth without any starchy residue. Lightly rinse the dried shiitake mushroom slices under running water. Pour the rice water into a pot, add the homemade Doenjang and anchovy powder, and bring it to a rolling boil over high heat.
Step 2
As the broth begins to boil with the Doenjang and anchovy powder, add the small diced radish. The radish will cook and release its natural sweetness, adding a refreshing element to the stew.
Step 3
Keep the heat on high and wait for the broth to come to a vigorous boil. Once it’s boiling well, let it simmer to ensure the ingredients cook through.
Step 4
Once the broth is boiling nicely, add the prepped zucchini, onion, and tofu to the pot. These ingredients will add texture and absorb the delicious flavors of the stew.
Step 5
After adding the vegetables and tofu and letting it simmer for another moment, skim off any foam that rises to the surface. This step helps create a clearer and cleaner-tasting broth.
Step 6
Finally, add the diagonally sliced green onion, Cheongyang chili peppers, and minced garlic. Simmer for another moment to let the flavors meld. The aromatic notes from the green onion and chili, along with the pungent kick of garlic, will elevate the Doenjang Jjigae to its full potential.
Step 7
And there you have it – a deliciously rich and savory Doenjang Jjigae made with rice water! Enjoy this comforting stew with a bowl of warm rice.
