Dojjang jjigae is a Korean soup made with fermented bean paste called doenjang, vegetables, and often meat or seafood. The soup can vary depending on available ingredients and is served hot with rice and condiments.
Dojjang jjigae is a type of Korean soup which is one of the most cooked dishes in traditional Korean homes. The soup itself has a basic set of ingredients, including zucchini, onions, potatoes, and tofu, but it’s made differently depending on who’s making the soup and what ingredients are readily available. The soup’s name refers to the primary flavoring in the broth, which is a fermented bean paste called doenjang. Cooks who prepare dojjang jjigae usually do so with the intention of using leftover ingredients, so the soup can actually taste different every time it is prepared. Some type of meat or seafood, often shrimp or ground pork, is usually included as an element of the stew.
The main element of doenjang jjigae and the reason for the dish’s name is fermented bean paste. This is a paste used in many Korean dishes as a flavoring and is truly a staple seasoning in the region. It is made by boiling and then grinding soybeans into a paste which is then left to ferment under dried rice stalks. After some time, the fermentation produces a very salty paste that can sometimes be thick with soybeans that weren’t fully ground. Although salty, the taste is savory and has the familiar flavor of fermented foods.
The soup starts with broth. This can be started with plain water, water that contains starch – such as that used to wash rice – broth or even anchovy water. Water is heated in a pot before the dried anchovies and fermented bean paste is added. After this mixture has boiled and cooked for some time, many cooks remove the anchovies from the water while others leave them in or use anchovy powder instead.
The different vegetables that will be used in doenjang jjigae are cut into bite-sized pieces, all of which are approximately the same size. Most recipes call for zucchini, potatoes, and mushrooms or their stems as the staple vegetables to use. More can be added depending on what is available in the house. The diced vegetables are added to the pan along with the tofu, diced chilies, and garlic. The whole soup is allowed to cook until the vegetables are tender. If fish is added, it is added at the end along with the green onions.
Doenjang jeniga can be served hot by itself in a bowl, over rice, or with a vegetable salad on the side. A popular way to eat the soup, however, is to combine the salad and rice in a bowl and then ladle it over the stew. Condiments such as hot chili sauce or sweet and sour chili sauce are often added to the soup just before eating it.
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