Refreshing Soybean Paste Stew with Bean Sprouts
Refreshing Soybean Paste Stew with Bean Sprouts
A Special Doenjang Jjigae Recipe Using Bean Sprouts from Your Fridge
This is a doenjang jjigae recipe I made when I accidentally put too much water in the broth. I found some bean sprouts in the fridge and decided to add them, which turned out to be surprisingly delightful with its refreshing and clean taste! If you’re tired of the usual doenjang jjigae, try this unique version with bean sprouts.
Stew Ingredients- 1.5 Tbsp Doenjang (fermented soybean paste)
- 1/4 Korean zucchini, thinly sliced
- 1/2 King oyster mushroom, sliced
- 1 generous handful of bean sprouts
- 1 Cheongyang chili pepper, thinly sliced diagonally
- 1/2 Tbsp minced garlic
- 1 solid seafood stock cube (or anchovy-kelp broth)
Cooking Instructions
Step 1
For today’s doenjang jjigae, we’ll skip making a separate broth and conveniently use one solid seafood stock cube. (You can also use anchovy-kelp broth if you prefer.)
Step 2
Pour water into a pot, dissolve 1.5 Tbsp of doenjang, and once it starts boiling, add the stock cube to enhance the flavor.
Step 3
When the broth comes to a boil, add the prepared Korean zucchini and king oyster mushrooms. Let it simmer until the vegetables are cooked.
Step 4
Skim off any foam that rises to the surface for a cleaner taste. Today, we’re adding a twist by including a handful of bean sprouts! When adding bean sprouts, it’s important to decide whether to cook with the lid open or closed from the beginning and stick to it. I chose to cook with the lid open.
Step 5
Finally, add the Cheongyang chili pepper for a bit of heat and minced garlic for savory depth. Simmer for a little longer to finish.
Step 6
Your refreshing and clean-tasting doenjang jjigae with bean sprouts is ready! It’s the perfect accompaniment to a bowl of rice.
