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Korean
Kimchi Jjigae (Kimchi Stew)
แหล่งที่มา: ดั้งเดิม
30 นาที3420 แคล
ปลอดนม🌶️🌶️
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.
แหล่งที่มา
สูตรโดย Korean home kitchens · 🏺 ดั้งเดิม
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.
ดูวิธีทำเป็นวิดีโอ · 3 วิดีโอ
⏱ 30 นาที🍽 3 ที่🔥 180 แคล🇰🇷 เกาหลีใต้🌶️
เพสคาทาเรียนปลอดนม
วิธีทำ
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.
💡 เคล็ดลับ
- 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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