Soybean Paste Stew(Doenjang Jjigae)

….This dish is a Korean traditional jjigae. Each house made soybean paste once a year for food in my mother’s generation. All the soybean paste stews in every house were unique. As the number of family members decreased, soybean paste was rarely made at home. Recently soybean paste can be easily purchased at a market. It’s a little sad that the taste of the soybean paste stews is similar. So tips for choosing my own ingredients are helpful. It’s comfortable, but I regret never having made soybean paste either. I made this recipe with the hope that one day my daughter LACEY will use it.

Servings: 4 -5

Time: 30 minutes

Ingredients:

1. 3 cup water
2. 2 cup rice water
3. 1 1/2 cup beef short, took out bone and cut into small size
4. 6 Ts korean bean paste
5. 1 ts chili pepper
6. 1 Ts garlic, minced
7. 1 Ts mixed fish sauce(gukganjang: fish sauce: tuna sauce=1: 1: 1)
8. 1 cup onion, cut into small size
9. 1 1/2 cup zucchini, cut into small size
10. 1 1/2 cup potatoes, cut into small size
11. 3/4 cup chives, cut into 1 inch

Cooking Instructions:

1. Heat a pot with medium heat and add the water into the pot to boil. Add the beef short to the boiling water and when it returns to the boil to cook for 8-10 minutes.

2. Remove any floating bubbles with a spoon.

3. Add the bean paste, rice water, and mixed fish sauce into the pot and boil them.

4. Add the onion, potatoes, and chili powder into the pot to boil them 5 minutes with a lid.

5. Add the zucchini and garlic into the pot to boil them for 3 minutes with a lid.

6. Sprinkle the chives into the pot and turn off the heat.

7. Serve it with a bowl of rice.

You can also view this recipe on instagram.

https://www.instagram.com/p/CRl6irrMWZz/