Doenjangjjigae

Doenjang is made from yellow beans. It is a Korean sauce. We can use it when we cook soup or stew and even when grilling meat. But the most unique thing is, in summer time, Korean people mix Boribab (steamed barley) with Doenjang stew. We call it, “Doenjang jjigae.” (Hey, my mouth is watering!) Not only does it have an unforgettable taste, but it is also definitely a health food, as many people know that Korean food is good for health. Of course, there is also Chinese Doobanjang and Japanese Miso. Although they look like Korean Doenjang, they are not fermented. Due to fermentation, Doenjang has many advantages. One of them is acting as an anti-cancer agent. That is why many tourists buy Doenjang instead of other sauces when they visit Seoul.

- Preparation Time: 20 minutes 
- Cooking Time: 12~15 minutes 
- Serving size: 3

Ingredients

Doenjang 4 tablespoon, 3 cups anchovy stock, 60g Beef, 1/3 zucchini, 1/4 Onion, 1/2 Leek, 
1 red pepper and 1 green pepper, 2 Shiitake mushrooms, 1/4 dubu, 1 tablespoon red pepper powder, 1 tablespoon ground garlic

Recipe

1. Slice beef, cut leek, red hot pepper, green pepper and zucchini to 0.5cm length slices.
2. Cut Shiitake mushroom and onion in 0.5cm width pieces.
3. Cut dubu into 1×2cm cube.
4. Put beef and Doenjang in a stew pan (Ttukbaegi) and add stock. Heat.
5. When it’s boiling, add mushroom, zucchini, onion, pepper and dubu in this order.
6. Add leek, ground garlic and red pepper powder.
7. Remove from heat and serve with Boribap