Hearty Doenjang Stew Base: A Flavorful & Nutritious Recipe
Boost Your Appetite! How to Make Delicious Vegetable-Packed Doenjang
This rich doenjang (Korean fermented soybean paste) base, simmered with a variety of fresh vegetables, is perfect for reviving a dull appetite and is packed with nutrients. It’s an ideal dish for any season! You can also watch the full video tutorial here: https://youtu.be/PU-o0_5ongk
Main Ingredients- 100g radish, finely chopped
- 1/2 onion, finely chopped
- 1/3 zucchini, finely chopped
- 1/2 green onion, finely chopped
- 3 Korean green chili peppers, finely chopped
- 1 red chili pepper, finely chopped
- 1/2 block firm tofu, diced or mashed
- 150g raw shrimp, peeled and minced
- 1 king oyster mushroom, finely chopped
- 2 dried anchovies for broth, crushed by hand
Seasoning- 4 Tbsp homemade doenjang (soybean paste)
- 1.5 Tbsp gochujang (red chili paste)
- 2 Tbsp gochugaru (red chili flakes)
- 2 Tbsp minced garlic
- A pinch of sesame seeds
- A drizzle of sesame oil
- 4 Tbsp homemade doenjang (soybean paste)
- 1.5 Tbsp gochujang (red chili paste)
- 2 Tbsp gochugaru (red chili flakes)
- 2 Tbsp minced garlic
- A pinch of sesame seeds
- A drizzle of sesame oil
Cooking Instructions
Step 1
Tip! Instead of shrimp, you can use ground beef or pork. Mushrooms like shiitake, button, or enoki are also great additions for a richer flavor.
Step 2
Finely chop all the vegetables and dice or mash the tofu. Peel and finely mince the raw shrimp. Crush the dried anchovies by hand to prepare them for sautéing.
Step 3
You can dice the tofu into bite-sized cubes, or for a smoother texture, mash it as you cook. Either way works wonderfully to integrate the ingredients.
Step 4
Heat a generous amount of sesame oil in a pot over medium-low heat. Add the chopped radish and crushed anchovies, sautéing until the radish becomes slightly translucent. Then, add the tofu and continue to stir-fry.
Step 5
Once the radish and tofu are partially cooked, add the chopped onion, green onion, mushrooms, Korean green chilies, and red chili pepper. Continue to stir-fry until the vegetables soften and release their aromas.
Step 6
Add the doenjang, gochujang, gochugaru, and minced garlic to the pot. Stir well to combine with the vegetables, being careful not to burn the paste. Pour in half a cup of water and continue to cook, mixing thoroughly to ensure the seasoning is evenly distributed throughout the ingredients.
Step 7
In the final step, add the chopped zucchini and minced raw shrimp. Cook until the shrimp are just cooked through. Turn off the heat and sprinkle with sesame seeds for a final touch of flavor.
Step 8
Tip! If you prefer a firmer texture for the zucchini, cook it with the other vegetables earlier. If you like it softer, you can add it during this final stage. Adjust according to your preference.
