Doenjang stew, or stew made from Korean fermented soybean paste, is packed with vitamins and minerals.
Here’s how to make it at home.
The starring ingredient in doenjang-jjigae is doenjang, a fermented soybean paste thats a staple in Korean cooking.
But doenjang has a much earthier and deeper flavor.
Because doenjang is fermented, it also has good-for-your-gut,probiotic effects,adds Park.
For a kick of protein, youll also stir in firm tofu.
Mina Park is the chef and owner of Baroo and Shiku in Los Angeles.
To accomplish that, youll need to tune in for the full video.
Add water, kombu, and the dried shiitake to a pot.
Bring to a boil and then take out the kombu.
Reduce heat and simmer for 5 minutes and remove shiitake.
Quarter the shiitake and set aside.
Add mu and simmer for 3 minutes.
Then add the potato to the pot.
When the potato is partially cooked, add the onion.
When the potato is mostly cooked, add tofu.
Simmer for a few minutes then take off the heat.
Add the greens and finish with a pinch of salt.
This article was originally published on January 11, 2021.
It was updated on February 19, 2021.
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