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.
