Doenjang Jjigae is a true classic in Korean cuisine, made with a base of Doenjang (Korean soybean paste) which is a Korean essential ingredient. This recipe uses Kelp Broth and Shiitake mushrooms. Doenjang Jjigae is often served with rice on the side and it is most impressive when it is served boiling hot and bubbling in a Ddukbaegi.

Prep time : 20 minutes

Cook time : 20 minutes

Ingredient Preparation

Rice water and kelp broth 1. After rinsing the rice, keep the used water to use which making your broth.

(Discard water from the 1st rinse but save the rice water from 2nd and 3rd.) 2. Pour the saved rice water in the Ddukbaegi and add the Dried Kelp.

Boil on medium heat for 10min.

Vegetables

Wash and cut the Vegetables to appropriate sizes (as illustrated).

Cooking Doenjang Jjigae with Shittake mushrooms

1. Pour the prepared Kelp broth in the Ddukbaegi and heat on medium heat

2. Add the Doenjang paste using a sieve, so it is easier to dissolve. 3. Add the Potato and leave to boil for about 10 minutes. 4. Put in the chopped Courgette and Mushrooms and boil on medium high heat. 5. Add the Minced garlic. Keep on medium high heat for another 3 to 4 minutes

6. Season with Soy sauce if required. If you would like the Jjigae to be more spicy put in sliced Chilli peppers. 7. Put in the sliced Tofu and chopped Onion. Boil for an additional 5 to 6 minutes. 8. Lastly sprinkle some Spring onions. 9. Carefully move your Ddukbaegi to the heat resistant trivet when it is bubbling and boiling.

Below is a downloadable pdf version of this recipe.

DoenjangJjigae(Siitake mushrooms)__lalas

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