I decided to make doenjang-jjigae (Soy Bean Paste Stew) after a week of thinking. I don’t hate it! It’s just because I have never tried it before. I’ve ordered Kimchi-jjigae, Yukgaejang and Budae-jjigae, but not doenjang-jjigae.
And as usual, the recipe is from Maangchi: http://www.maangchi.com/recipe/doenjang-jjigae
The minor changes I made: Instead of making anchovy and kelp stock as written in her recipe, I used pork ribs in place of that. I believe using chicken stock will be fine as well.
It is, I wouldn’t say similar, something like Miso Soup. Doenjang-jjigae is not as salty as Miso, considering that I used 5-6 tablespoons of soy bean paste in this stew. And the longer you boil the stew, the more intense the flavour!
Give it a try!
I was looking back at some of my recipes and I realized that this one deserves a better photo than the previous one! So here’s an update on my version of kimchi chigae a.k.a. kimchi stew, adapted from Maangchi.
Kimchi Stew is a warm, spicy and a bubbling pot of kimchi goodness. It comes with a great combination of meat and vegetables so you can guarantee that it’s pretty healthy, although I wouldn’t recommend it eating everyday! It is absolutely normal to perspire profusely while eating this dish because that’s how it is!
As mentioned earlier, the recipe is an adaptation from Maangchi’s recipe and it is not at all difficult to follow.
*Just a word of caution, the ingredients might be a deviation from the ‘proper’ kimchi stew.
- 500-600g of pork belly
- 4-5 stalks of spring onions
- 2 medium-sized onions, roughly chopped
- 4 heap tablespoons of kimchi
- 1 teaspoon of salt
- 2 teaspoons of sugar
- 2 teaspoons of sesame oil
- 1 tablespoon of hot pepper paste (gochujang)
- 2 tablespoons, or more, hot pepper flakes (gochugaru)
- 1 packet of enoki mushrooms
- Prepare and clean the ingredients beforehand, that includes the stock.
- For my version of kimchi stew, I used a hotpot as it maintains the temperature.
- Arrange the ingredients in the hotpot in ANY way you like – plus points if you make it look photogenic.
- Pour the stock in and let it bubble away slowly.
Maangchi’s recipe calls for an anchovy stock to be made but I used a pork-based one, which is also very easy to make. It’s just 500g of pork ribs into a pot of boiling water and let it boil on high heat for about 10-15 minute before bringing it down to a simmer.
Like what Marco Pierre White said, “Cooking is a philosophy..” So do not be dictated by what the recipe says. If you want to make it spicier, add more red pepper powder. Cooking this dish in a hotpot makes it easier for everyone to share and it sort of becomes like a steamboat-style kimchi stew!
The original plan was to prepare bo-ssam, or usually translated as boiled pork wraps. It’s a traditional Korean recipe, with boiled pork, hot red spicy oyster radish, and subtly flavored fermented shrimp wrapped in a crispy pickled cabbage leaf (Maangchi). So, it’s essentially a pouch of spicy, sour, salty, porky and kimchi goodness! However, due to the lack of time, I settled with just making the boiled pork! The recipe is taken from http://www.maangchi.com/recipe/bo-ssam and it is very easy to follow as well!
A few things that I left out:
Doenjang (Korean fermented soy bean paste) – Because there was no more stock at the Korean supermarket! 😭
– In place of Doenjang, I added some soy sauce instead.
Hazelnut coffee powder
– I added instant coffee (I used Nescafé, but any instant coffee would be okay I think.)
So give it a try! I guarantee that it’ll be a good experience!
And so I cooked this dish for the very first time! It worked out extremely well so I encourage everyone to try this dish! I got this recipe from http://www.maangchi.com/recipe/buldak. Maangchi’s recipes are very easy to follow and you will never go wrong!