အစပြု
Korean
Kimchi Jjigae (Kimchi Stew)
မူလအရင်းအမြစ်: Traditional
30 မိနစ်3420 kcal
နို့ထွက်ပစ္စည်းကင်း🌶️🌶️
Doenjang-jjigae (Soybean Paste Stew)
An earthy, savoury stew built on fermented soybean paste with zucchini, potato and tofu — the humble everyday partner to a bowl of rice.
မူလအရင်းအမြစ်
ချက်ပြုတ်နည်း — Korean home kitchens · 🏺 Traditional
Korean home-style / 한국 가정식 — Doenjang — soybean paste fermented in the Korean style — has been a pantry staple since at least the Three Kingdoms period, and the everyday stew built around it is a fixture of the Korean home table. Recipes vary house to house with whatever vegetables and stock are on hand.
Wikipedia တွင် နောက်ခံအချက်အလက် ↗
ချက်နေပုံ ကြည့်ရန် · ဗီဒီယို 3 ခု
⏱ 30 မိနစ်🍽 3 ယောက်စာ🔥 180 kcal🇰🇷 South Korea🌶️
ငါးသာစားနို့ထွက်ပစ္စည်းကင်း
အဆင့်များ
Bring the anchovy-kelp stock to a boil in a pot, then lift out the anchovies and kelp so the broth stays clean.
Whisk the doenjang into the stock through a ladle or fine sieve so it dissolves without lumps.
Add the potato first and simmer 5 minutes, since it takes the longest to soften.
Add the zucchini, onion and garlic and cook another 5 minutes until the vegetables turn tender.
Slide in the tofu and chilies, add the gochugaru if you like heat, and simmer 3–4 minutes more.
💡 Taste before adding any salt — doenjang brands vary a lot in saltiness.
Scatter green onion over the top and serve bubbling hot with rice.
💡 အကြံပြုချက်များ
- A spoonful of gochujang alongside the doenjang deepens the colour and adds a gentle warmth.
- Cook it in an earthenware ttukbaegi if you have one — it holds heat and keeps the stew bubbling at the table.
- Clams, dried anchovy or a little beef can each stand in for the stock base, depending on what you have.
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