I first get a few scoops of the stew and pour it over my rice. To prepare rice water, simply set aside the water used to rinse rice. Serve immediately with steamed rice and banchan. Korean food is actually very healthy because it incor­por­ates a multitude of vegetables, many of which are fermented (and there­fore great for digestion) and served as kimchi or as the banchan side dishes essential to Korean meals. Vegan yuksu/dashi bags are usually made with dried kelp and mushrooms. Sprinkle the chilli flakes into the pot and stir constantly for about 30 seconds. If it's easier for you, soak the mushrooms overnight in the fridge, so they're ready the next day whenever you want to cook the dish. Over a medium-low flame, heat a pot (preferably a Korean stone pot) that holds about 750ml (3 cups) and add the sesame oil. After a minute or two, remove the kelp and add the Doenjang, Ssamjang, Gochugaru, and garlic. Save my name, email, and website in this browser for the next time I comment. Directions 1/7. If you can’t find it, use Italian yellow squash instead. Stir well to dissolve. For breakfast, I like to pair this stew with a sunny side-up egg. Quarter the Korean zucchini… Add the onion and zucchini and cook over medium-high heat for 4-5 minutes. © 2020 South China Morning Post Publishers Ltd. All rights reserved. Mince the spring onion and scatter it over the stew. Using rice water is a traditional method in Korean cuisine, where the water used to rinse the rice is used in place of regular water. © 2020 South China Morning Post Publishers Ltd.Â. A curated collection of Asian dishes to make at home. Pour the soaking liquid into a small saucepan, add the reserved mushroom stems, then bring to the boil over a... 2/7. This rich and hearty dish will instantly warm you up on a cold day, and tastes just like the ones served in Korean BBQ restaurants! A few beef pieces or shrimp are also great alternatives. You can add other vegetables as well, but these are the core components that makeup Doenjang Jjigae. Add the onion and garlic and cook until the onion starts to soften, stirring frequently. This dish is also suitable for any time of the day and makes for a popular staple on the dinner table along with other banchan (Korean side dishes). Loaded with vegetables, mushrooms, and tofu, this stew is delightfully easy to make but packed with delicious flavor. Ssamjang is traditionally served as a dip, but its flavorful components, which include Gochujang (Korean chili paste), truly add a delicious kick to the broth that makes it ideal for serving alongside Korean BBQ, but its flavorful notes also make it to be a completely satisfying meal to be served alongside a bowl of steamed rice. It is a true classic in Korean cuisine, made with a base of Doenjang (Korean soybean paste) which is an essential ingredient that is deeply rooted in our history. It is ideal to save the water starting from the second or third time of rinsing and can be stored in an airtight container for up to 3-4 days in the fridge. Stir in the shimeji mushrooms and banana chilli and simmer for about two minutes. In restaurants, doenjang jjigae usually incorporates a small amount of meat and/or seafood, but it’s easy to make a vegan version. It is made with a base of rice water (ssalddeumul, 쌀뜨물) and kelp, as well as ssamjang, and makes for the perfect complementary stew to go with your Korean BBQ sessions at home. This hearty soup-stew uses Korean fermented soybean paste, doenjang, which is pungent and strongly flavoured. Cut the bean curd into bite-size cubes. It is used to enhance the flavor of doenjang, but the starch that it adds to the stew works to bind the soybean paste and the broth to create that rich flavor in the stew. Mince the onion and slice the garlic. Doenjang Jjigae is one of the most classic comfort foods in Korean cuisine. Squeeze the water out of the mushrooms, reserving the soaking liquid. Then, I place the egg over the egg break the yolk in. Sign up to get first access to my recipes! Use either the Korean or Japanese bags, but check the ingredients’ label to make sure there’s no seafood or meat listed. Remove the mushroom stems and yuksu/dashi bag from the soaking liquid and pour 250ml (1 cup) of it into the pot, then add the doenjang. without the use of Dashida which is a beef-flavored soup stock that can be skipped entirely or substituted with a vegan-friendly option like MSG. Feel free to be creative with this and add seafood or meat of your choice if preferred, but the core elements of this recipe are completely vegan. Add the sliced shiitake mushroom caps, bean curd and zucchini and simmer until the squash starts to soften. Move the ingredients in the pot to the sides to create a deep crater and slide in the egg, making sure to not break the yolk. Mix it all together … Although Korean cuisine is usually associated with meaty barbecue, that is just an occasional treat in South Korea, not something that is consumed every day. All Rights Reserved. Cut the bean curd into bite-size cubes. Be sure to sign up to receive our weekly newsletter! I hope you enjoy this easy and delicious recipe, and please leave me a comment below or message me on Instagram if you have any questions!