Refreshing Watermelon Rind Doenjang Jjigae (Korean Soybean Paste Stew)
Refreshing Watermelon Rind Doenjang Jjigae (Korean Soybean Paste Stew)
Don’t Throw It Away! The Golden Recipe for Refreshing Doenjang Jjigae Using Watermelon Rinds
Hello everyone! Today, I’m introducing a ‘Watermelon Rind Doenjang Jjigae,’ a perfect dish for the summer season. I was surprised by how incredibly refreshing and clean the broth tasted when I used watermelon rinds, which are often discarded! Let me guide you through this special doenjang jjigae that will surely help beat the summer heat!
Main Ingredients- 200g Watermelon Rinds (focus on the firm, white part)
- 150g Beef (for stew)
- 60g Onion (about 1/4 of a medium onion)
- 40g Green Onion (about 1/4 of a stalk)
- 2 Korean Green Chilies (if you prefer spicy)
Seasoning Ingredients- 2 Tbsp Doenjang (Korean soybean paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Fish Sauce (or Anchovy Sauce)
- 1 Tbsp Minced Garlic
- 1 Tbsp Sesame Oil (or Perilla Oil)
- 1/2 tsp Black Pepper
Broth Ingredients- 800ml Water (about 4 cups)
- 20g Dried Anchovies (for broth, about 10-12 fish)
- 2-3 sheets Dried Kelp (about 5×7 cm each)
- 2 Tbsp Doenjang (Korean soybean paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Fish Sauce (or Anchovy Sauce)
- 1 Tbsp Minced Garlic
- 1 Tbsp Sesame Oil (or Perilla Oil)
- 1/2 tsp Black Pepper
Broth Ingredients- 800ml Water (about 4 cups)
- 20g Dried Anchovies (for broth, about 10-12 fish)
- 2-3 sheets Dried Kelp (about 5×7 cm each)
Cooking Instructions
Step 1
First, wash the watermelon rinds thoroughly. Remove as much of the red flesh as possible. Then, thinly peel the tough outer green skin. Use the back of a spoon to scrape off any rough parts or waxy coating from the white rind. Finally, cut the rinds into bite-sized pieces (about 2-3 cm) and set aside.
Step 2
Drain any excess blood from the beef for stew, then cut it into bite-sized cubes (about 1.5-2 cm). Set aside.
Step 3
Peel and thinly slice the onion. Trim the tops and bottoms of the Korean green chilies and slice them diagonally. (If you prefer less spiciness, remove the seeds.)
Step 4
The secret to a refreshing doenjang jjigae! Let’s make a delicious broth. In a pot, combine 800ml of water, 20g of dried anchovies (with guts and heads removed), and 2-3 sheets of kelp. Bring to a boil over high heat. Once boiling, remove the kelp immediately, then reduce the heat to medium-low and simmer for another 5-10 minutes to create the anchovy-kelp broth. (Be careful not to boil the kelp for too long, as it can make the broth bitter.)
Step 5
Wash and finely chop the green onion. This will be added at the end for a fragrant touch.
Step 6
Now, let’s start cooking the stew! Heat 1 tablespoon of perilla oil (or sesame oil) in a pot. Add the cubed beef and 1/2 teaspoon of black pepper. Stir-fry over high heat until the beef turns brown on the outside.
Step 7
Once the beef is browned, add the prepared watermelon rinds and 2 tablespoons of doenjang. Mix and lightly stir-fry them together. Coating the doenjang in oil enhances its savory flavor, and it also seasons the watermelon rinds beautifully.
Step 8
Pour the prepared anchovy-kelp broth into the pot with the stir-fried ingredients. Add 1 tablespoon of minced garlic, 1 tablespoon of gochugaru, and 1 tablespoon of fish sauce. Stir well to combine. Bring to a boil over high heat, then reduce to medium-low and simmer for about 5 minutes, allowing the doenjang flavor to meld with the ingredients.
Step 9
Check if the watermelon rinds are tender. If they are, add the sliced onion, Korean green chilies, and chopped green onion. Continue to simmer for another 2-3 minutes. The vegetables will soften slightly, adding sweetness and a refreshing note to the broth. Taste and adjust seasoning if needed; add a bit more doenjang or salt. Turn off the heat.
Step 10
Ladle the delicious watermelon rind doenjang jjigae into serving bowls. Enjoy it with a bowl of hot rice! It’s truly a perfect, refreshing meal for the summer.
