Savory Doenjang Jjigae with Aromatic Wild Chives and Mushrooms
Savory Doenjang Jjigae with Aromatic Wild Chives and Mushrooms
A hearty and comforting bowl of Doenjang Jjigae, brimming with the fresh aroma of wild chives and the earthy flavors of assorted mushrooms. This stew is perfect for a rainy day, offering a warm and satisfying meal that fills you with goodness.
Ingredients
- 1 block (approx. 300g) firm tofu
- 150g wild chives (dal-rae)
- 1/2 medium zucchini
- 4 shiitake mushrooms
- 100g enoki mushrooms
- 100g oyster mushrooms
- 1 red chili pepper
- 1 green chili pepper (jalapeno or similar)
- 1 Tbsp minced garlic
- 2 Tbsp Doenjang (Korean soybean paste)
- 0.5 Tbsp Gochujang (Korean chili paste)
- 2 sheets (5x5cm) dried kelp (dashima)
- 5 dried anchovies (for broth)
- 5 dried horse mackerel (deodeok or dyorri, for broth)
- 0.5 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp fish sauce or soy sauce
- Salt to taste
- 1.5 L water (about 6 cups)
Cooking Instructions
Step 1
In a deep pot, combine 1.5 liters of water, 2 sheets of kelp, 5 dried anchovies, and 5 dried horse mackerel. Bring to a boil over high heat. Once boiling, remove the kelp immediately. Continue to simmer for about 5-7 minutes to create a flavorful broth, extracting the umami from the anchovies and horse mackerel.
Step 2
Prepare the ingredients. Dice the tofu into approximately 1.5-2 cm cubes. Trim the base of the enoki mushrooms, rinse them lightly under running water, and separate them into 2-3 sections. Remove the stems from the shiitake mushrooms and thinly slice the caps about 0.5 cm thick. Slice the zucchini into half-moon shapes, about 0.5 cm thick. Trim the base of the oyster mushrooms, rinse, and tear them into bite-sized pieces. Wash the red and green chili peppers, remove the seeds, and slice them thinly on an angle. Trim the roots of the wild chives, wash them thoroughly, and cut them into 3-4 cm lengths.
Step 3
Once the broth is ready, strain out the kelp, anchovies, and horse mackerel. Add 2 tablespoons of Doenjang and 0.5 tablespoon of Gochujang to the pot. Stir well to dissolve the pastes into the broth. Let it simmer over medium heat until the pastes are fully incorporated.
Step 4
When the Doenjang broth starts to boil, add the prepared shiitake mushrooms and oyster mushrooms first. Let them simmer for 2-3 minutes to infuse their savory flavor into the stew.
Step 5
Once the mushrooms have softened slightly, add the sliced zucchini and continue to boil for another 2-3 minutes, or until the zucchini becomes slightly translucent.
Step 6
Now, add the diced tofu to the pot. Be gentle when stirring to prevent the tofu from breaking apart. Let it simmer for 2-3 minutes.
Step 7
To enhance the flavor and aroma, add 1 tablespoon of minced garlic, 0.5 tablespoon of Gochugaru (chili flakes), and 1 tablespoon of fish sauce (or soy sauce). Stir everything together; you’ll notice a delicious aroma developing!
Step 8
Finally, add the enoki mushrooms and the fragrant wild chives. Simmer for just about 1 minute. Wild chives lose their aroma if overcooked, so it’s best to turn off the heat shortly after adding them.
Step 9
Add the diagonally sliced red and green chili peppers and bring to a gentle boil for another moment. The slight heat from the peppers will add a wonderful depth to the Doenjang Jjigae.
Step 10
Taste the stew and adjust the seasoning with salt if needed. Serve this warm and comforting Doenjang Jjigae with a bowl of delicious rice for a satisfying meal!
