Savory Doenjang Juk (Miso Porridge) from Leftover Stew
Savory Doenjang Juk (Miso Porridge) from Leftover Stew
Simple & Delicious Doenjang Juk: A Perfect Way to Use Leftover Korean Soybean Paste Stew
Don’t throw away leftover doenjang jjigae (Korean soybean paste stew)! It can be transformed into a delightful meal. With just some rice and a few extra ingredients, you can quickly make this comforting and flavorful doenjang juk. It’s a hearty dish that doesn’t require many side dishes and is perfect for when you have a less than hearty appetite. Here’s how to make a doenjang juk that captures the deep, natural flavors of the ingredients.
Essential Ingredients- 2 cups leftover doenjang jjigae (including solids)
- 1/2 bowl of cooked rice (approx. 100g)
- 1 cup water (approx. 200ml), or 1 cup anchovy-kelp broth
Cooking Instructions
Step 1
Pour the 2 cups of leftover doenjang jjigae into a pot. If your doenjang jjigae is quite salty, you might want to adjust the amount of water accordingly. If there are any solid ingredients like vegetables or tofu, feel free to include them for extra flavor.
Step 2
Add the 1/2 bowl of cooked rice to the doenjang jjigae and break it up with a spatula or spoon. It’s important to break down any clumps of rice so it mixes in smoothly.
Step 3
Pour in 1 cup of water (or broth) and bring it to a boil over medium-high heat. Once it starts boiling, reduce the heat to medium-low and let it simmer gently for about 10 minutes. The key is to cook it until the rice breaks down and the porridge reaches a thick, comforting consistency.
Step 4
Just before turning off the heat, stir in a generous amount of torn roasted seaweed (or stir-fried seaweed). Drizzle with a little sesame oil and sprinkle with sesame seeds. Your savory and delicious doenjang juk is now ready! Enjoy it warm for the best flavor.
