2.5 months in Seoul, South Korea
 
Saturday, July 01, 2006
Dwenjang Jjigae Recipe (Soybean Paste Stew)



Made dwenjang jjigae today in the kitchen!!
Turned out DELICIOUS.
It is also is a lot easier to make than I'd thought. Up at Yale, I always craved dwenjang jjigae, in a kind of helpless way. The only way I could get to it was to pay $10 for a bowl of it at overpriced Seoul Restaurant. Never again....can't wait for my Swing Space in-dorm kitchen next year. =p

Here's the recipe, compliments of my mom:

된장 찌개 / Dwenjang Jjigae

Add two tablespoons of dwenjang, or soybean paste, to two cups of water. Make sure the dwenjang is the kind used to make stew, not the dipping variety. It should have a picture of a bowl of soup on the cover. I used the free one that I got from the Sempio factory tour =)

Once you have the dwenjang and water in a pot, add about three large dried anchovies. You can get these at a Korean market- make sure they're the largest variety, not the small baby ones. These large ones are specially sold for boiling, as a base. If you have red pepper flakes, add a spoonful of these as well.

Mix the dwenjang up in the water. You can use chopsticks for this; just roughly spread the paste around in the water, making sure it doesn't stick to the bottom of the pan. IT WILL LOOK GROSS. Don't worry, you'll be left with something delicious. Continue...

Boil the soup for five minutes. When five minutes is up, take out the anchovies and discard.
Add THIN slices of potato (since potatoes take the longest time to cook), slices of Korean zucchini cut into half moon pieces, minced garlic, a sliced hot green long pepper (jalapeno?) and cut up pieces of tofu. Make sure the tofu is the HARD variety, for stews (tofu comes in soft, medium, and hard textures). You'll probably end up using about half of a potato, half of a zucchini, and a spoonful of garlic. If instead of fresh garlic, you can use the pre-minced paste variety sold in a bottle, even better! Oh, and here's a picture of the Korean zucchini that is used:

Yep. I picked it out of the garden myself.

Just kidding... Google image search.
The zucchini also comes in a yellow variety.

Cut these vegetables up and add them to the pot. You should probably do all of the cutting and peeling BEFORE setting the dwenjang paste to boil. Kaila and I were rushing to throw pieces of vegetables into the overflowing pot because we hadn't done this... =p

Boil the vegetables quickly at a high temperature.. this should only take a couple minutes. To check if the stew is ready, use a pair of chopsticks to pick out one of the potato pieces and eat it...is it soft and cooked? Good, your dwenjang jjigae is DONE!

This should feed about two people. Eat with rice and a good appetite =)

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posted by Jane @ 6:35 AM  
2 Comments:
  • At 3:56 AM, Blogger Roark said…

    Thanks for this great recipe. The anchovies worked really well.
    When I ate it it was like I was back in Daegu again :)

     
  • At 7:25 PM, Anonymous Anonymous said…

    Good post and this post helped me alot in my college assignement. Say thank you you as your information.

     
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Name: Jane
Location: New Haven, CT, United States
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