Rich and Flavorful Songyi Mushroom Doenjang Jjigae
Rich and Flavorful Songyi Mushroom Doenjang Jjigae
Savory Homemade Doenjang Stew with Aromatic Songyi Mushrooms
Experience the authentic taste of Korea with this hearty Songyi Mushroom Doenjang Jjigae, a perfect blend of earthy songyi mushrooms and deeply savory homemade doenjang (fermented soybean paste). This recipe offers a comforting and robust flavor profile, enhanced by fresh vegetables and tender tofu, making it an irresistible dish that pairs perfectly with a bowl of steamed rice. Enjoy the aromatic essence of songyi mushrooms and the comforting warmth of a traditional Korean stew.
Main Ingredients- 1/2 zucchini, sliced into half-moons
- 1/2 cup Korean radish (mu), thinly sliced
- 1 block tofu, cut into cubes
- 1/3 onion, sliced into half-moons
- 2 fresh Songyi mushrooms, sliced
- 1/2 stalk green onion, chopped
- 1/2 red chili pepper, thinly sliced
- 1/2 green chili pepper, thinly sliced
Cooking Instructions
Step 1
Begin by preparing all your ingredients. Slice the zucchini and onion into attractive half-moon shapes. Cut the tofu into bite-sized cubes, about 1.5 cm. Thinly slice the green onion and the Songyi mushrooms. Also, thinly slice the red and green chili peppers for a touch of heat and color.
Step 2
Admire these beautiful Songyi mushrooms! Adding them to the stew will infuse it with their wonderful aroma. As the saying goes, ‘1 Neungi, 2 Songyi, 3 Pyogo’ – highlighting the supreme fragrance of Songyi mushrooms. While large pieces are fine, slicing them into manageable sizes for a stew allows you to enjoy them with each spoonful of broth.
Step 3
Prepare your broth component: the concentrated broth cube. This little cube is a secret weapon for adding a deep, savory flavor to your stew effortlessly. Alternatively, you can use a homemade anchovy and kelp broth.
Step 4
In a ttukbaegi (earthenware pot), pour in 2 cups (400ml) of cold water. Add the thinly sliced Korean radish and the sliced onion. Bring this to a boil over medium-high heat. Once the water starts to boil, drop in the concentrated broth cube, followed by the sliced zucchini and tofu. Let it simmer until all ingredients are tender, achieving a rolling boil. A ‘rolling boil’ refers to when the stew is bubbling vigorously.
Step 5
Now it’s time to add the star: the doenjang! Stir in 1.5 tablespoons of homemade doenjang and dissolve it well in the broth. It’s crucial to taste as you go, as homemade doenjang can vary in saltiness and intensity. Don’t discard the little soybean bits (kong jjigeogi) that come with the doenjang; they add a wonderful depth and texture to the stew. For clear soups, you’d strain these out, but for jjigae, they are essential!
Step 6
Add the generously sliced Songyi mushrooms. Their earthy fragrance will elevate the stew’s overall flavor profile. Next, stir in 1 tablespoon of tuna extract for an extra boost of umami. It’s best to use a tuna extract that doesn’t have a smoky aroma, so it complements rather than overpowers the other ingredients.
Step 7
If you prefer a bit of a kick, you can add 1/4 tablespoon of red pepper powder. I’ve added a small amount for a gentle spice, but feel free to omit it or adjust the quantity based on your preference and the type of red pepper powder you are using.
Step 8
Finally, add the chopped green onions, sliced green chili peppers, and red chili peppers. Let the stew simmer for a few more minutes. The addition of fresh vegetables not only enhances the color but also releases a delightful spicy aroma. Watch as everything beautifully melds together in the bubbling ttukbaegi.
Step 9
Doenjang jjigae made with homemade doenjang truly has an unparalleled depth of flavor. If you love the rich, traditional taste of homemade doenjang, try making it this way. However, if you find homemade doenjang too strong or are new to its flavor, a great tip is to use a 50/50 blend of homemade and store-bought doenjang. This way, you capture the essence of homemade doenjang while keeping the familiar taste profile accessible for everyone.
Step 10
And there you have it – your delicious Songyi Mushroom Doenjang Jjigae is ready! It’s perfect served hot over a steaming bowl of rice.
Step 11
Doenjang jjigae is a timeless Korean classic, a comforting stew that never gets old. You can actually use any type of mushroom you have on hand if Songyi mushrooms aren’t available; they all add wonderful flavor. Mushrooms are packed with beneficial nutrients for boosting immunity, so incorporating them into your meals like this is a fantastic way to stay healthy. Enjoy this flavorful and nourishing Songyi Mushroom Doenjang Jjigae for a satisfying meal!
