The ‘Delicious Guys’ Whelk Doenjang Jjigae Recipe: A Flavorful Twist
Chewy Whelks Meet Savory Doenjang: An Irresistible Stew Enhanced with Tuna Extract for Deep Umami
As the weather turns cooler, nothing beats a steaming bowl of hearty jjigae with rice! Today, we’re sharing a unique way to enjoy doenjang jjigae, a dish beloved by many. This recipe was featured on the popular Korean show ‘Delicious Guys’ and features whelks, which might sound unusual in a doenjang stew, but trust me, it’s incredibly delicious! The chewy texture of the whelks combined with the rich doenjang creates a complex flavor profile, further elevated by the addition of ‘Hallasan Tuna Extract’ for an extra layer of umami. Get ready to make a deeply satisfying stew that will have you reaching for more rice. Let’s cook this spicy and refreshing jjigae together!
Main Ingredients- Water 550ml
- 1 Anchovy & Kelp Broth Pack
- 230g Canned Whelks
- 1/2 block Tofu (approx. 150g)
- 1/2 Zucchini (approx. 100g)
- 1/3 Carrot (approx. 50g)
- 1/2 pack Enoki Mushrooms (approx. 50g)
- 2 small Onions (or 1/2 large Onion)
Cooking Instructions
Step 1
Let’s start preparing for a delicious and spicy whelk doenjang jjigae! First, gather all the ingredients needed for the recipe.
Step 2
Now, let’s prepare the vegetables. Rinse the half block of tofu, half zucchini, and one-third carrot thoroughly under cold running water. Trim the base of the half pack of enoki mushrooms and gently rinse them as well.
Step 3
Cut the prepared vegetables into bite-sized pieces. Dice the tofu and zucchini into approximately 1.5cm cubes. Slice the carrot thinly, about 0.5cm thick, and shred the enoki mushrooms into smaller strands with your fingers.
Step 4
Wash the two small onions and two Korean green chili peppers under cold running water. (Tip: If you’re using a large onion, half of it will suffice, as larger onions can add more sweetness.)
Step 5
Dice the onions into 1.5cm cubes and thinly slice the green chili peppers (about 0.5cm thick) to help release their spicy flavor.
Step 6
Now, let’s prepare the pot for cooking the stew. Pour 550ml of cold water into a ttukbaegi (earthenware pot) and bring it to a boil over high heat.
Step 7
Once the water reaches a rolling boil, add the anchovy and kelp broth pack. Reduce the heat to medium and simmer for 5 minutes to extract a deep, savory broth flavor.
Step 8
After 5 minutes, turn off the heat and remove the broth pack. Ladle out about one cup (approx. 150ml) of the hot broth into a separate small bowl. This will be used to dissolve the doenjang.
Step 9
Add 2 tablespoons of doenjang to the hot broth that you set aside.
Step 10
Using a spoon or spatula, stir the doenjang until it’s completely dissolved and smooth. The hot broth makes it very easy to achieve a lump-free paste.
Step 11
Now, add the 230g of canned whelks (drained) and 1 tablespoon of minced garlic to the ttukbaegi. Turn the heat back up to high.
Step 12
Add the prepared zucchini and onions to the pot. These vegetables will add sweetness and depth as they cook.
Step 13
Now, add the thinly sliced carrots for a slight crunch and the enoki mushrooms to enhance the broth’s refreshing flavor.
Step 14
For a spicy kick, add the two sliced Korean green chili peppers. You can adjust the amount based on your preference for heat.
Step 15
Add 2 tablespoons of ‘Hallasan Tuna Extract’ to the stew. This is the secret ingredient that adds a unique and profound umami depth, going beyond typical seasonings.
Step 16
Carefully pour the dissolved doenjang mixture back into the ttukbaegi. Stir well to ensure the doenjang is evenly distributed and doesn’t stick to the bottom.
Step 17
Finally, add the half block of tofu and 1 tablespoon of gochugaru for color and a mild heat. Stir everything together, then bring it to a gentle boil.
Step 18
Voila! Your delicious whelk doenjang jjigae is ready. Since it’s mostly about preparing the ingredients and simmering, even beginner cooks can easily make this flavorful stew.
Step 19
A bowl of this hearty jjigae with a steaming plate of rice is all you need! The ‘Hallasan Tuna Extract’ truly elevates the flavor, giving it a richness and umami that’s distinct from other doenjang stews I’ve tried. It’s truly captivating.
Step 20
A key element behind this recipe’s amazing taste is ‘Hallasan Tuna Extract’. It’s a traditional tuna extract with a 40-year history, exclusively sold in its signature red packaging. Compared to other brands, it offers a deeper, more profound flavor. This is because it’s produced using a traditional method of smoking raw tuna over 10 times before extraction, resulting in a high content of 71% smoked tuna extract, which lends it such a rich aroma and taste.
Step 21
Every time you enjoy this special whelk doenjang jjigae, you’ll be drawn back by its irresistible umami and satisfying chewiness. Don’t miss out on experiencing this wonderful combination of textures and flavors!
