Nutrient-Rich and Chewy Oyster Mushroom Doenjang Jjigae Recipe
The Fantastic Harmony of Chewy Oyster Mushrooms and Savory Doenjang: Oyster Mushroom Doenjang Jjigae
Hello everyone! A hearty meal truly begins with a nourishing soup, wouldn’t you agree? Today, we’re going to make a delicious doenjang jjigae (Korean soybean paste stew) using the incredibly healthy oyster mushrooms. Oyster mushrooms are packed with selenium and beta-glucans, making them excellent for boosting your immune system and offering potent anti-cancer benefits. They also contain ergosterol, which can help manage cholesterol levels and improve cardiovascular health. Furthermore, their high fiber content makes them a great choice for weight management, preventing constipation, and supporting bone health. So, shall we embark on creating this delightful oyster mushroom doenjang jjigae, renowned for its chewy texture and deep, satisfying flavor?
Stew Ingredients- Radish (sliced thinly) 1 handful
- Onion (sliced) 1 handful
- Zucchini (sliced) 1 handful
- Oyster mushrooms 1 handful
- Green onion (sliced diagonally) 1 handful
- Cheongyang pepper (sliced diagonally) 1
- Water 2 cups
- Anchovy, dried radish, and kelp broth pack 1
- Doenjang (Korean soybean paste) 2 Tbsp
- Gochugaru (red pepper flakes) 1 Tbsp
Cooking Instructions
Step 1
First, prepare the vegetables for the stew. Slice the zucchini into attractive leaf shapes. Cut the radish and onion into bite-sized squares. (Note: The onion was missing from the photo, but be sure to include it!) Trim the tough ends of the oyster mushrooms and then separate them into individual strands. Slice the green onions and Cheongyang peppers diagonally to add a fresh aroma.
Step 2
Place one anchovy, dried radish, and kelp broth pack into a ttukbaegi (earthenware pot) and bring it to a boil for about 10 minutes. Using dried radish in the broth pack adds a wonderfully rich and savory depth to the soup.
Step 3
Once the broth has extracted its flavors, remove and discard the broth pack. Your flavorful base for the doenjang jjigae is now ready.
Step 4
Add the prepared zucchini, radish, and onion to the ttukbaegi and simmer. It’s important to let the vegetables cook until they are tender and have softened.
Step 5
When the vegetables are somewhat cooked, stir in 2 tablespoons of doenjang, dissolving it thoroughly into the broth. Ensure the paste is well incorporated without any clumps.
Step 6
Once the stew has simmered and the flavors have melded, add the tofu and the chewy oyster mushrooms. Stir in 1 tablespoon of gochugaru for a touch of heat and vibrant color.
Step 7
Finally, add the fresh green onions and the spicy Cheongyang peppers. Let it simmer briefly one last time, and your delicious oyster mushroom doenjang jjigae is complete! The fragrant green onions and hint of spice from the peppers will cut through any richness and enhance the overall flavor profile.
