I can’t remember exactly when we had this particular Doenjang Jjigye (Soybean Paste Stew) for dinner because it comes from my backlog of recipes - in which I have about five recipes now waiting to be published - that I need to blog otherwise they will be sequestered into my hard drive without ever given a chance to shine. One other reason I can’t remember the exact date is probably because we have Doenjang Jjigye for dinner so often than any other dish or soup that its significance went unnoticed in my memory...
Last time I blogged about how to make Doenjang Jjigye, I used beef stock instead of using anchovy and kelp soup stock as this time. In fact, how to cook and what composes Doenjang Jjigye have no strict rules as long as Doenjang (soybean paste) goes in the soup. You could make it thick or light, with seafood or with meat, with added tofus or without, and etc. It all depends on what you feel like having on the day of cooking and, for me, more often what’s in my fridge that day. On this day, I must’ve had several packs of tofu in my fridge because I see I put lots of them in the soup.
For 2 servings
dried anchovies (10)
dreid kelp (2)
soybean paste (1 1/2 tbl)
red pepper paste (1/2 tsp, optional)
water (1 1/2 cup)
onion (1/2, small)
white zucchini (1/3, sliced)
shitake mushroom (1, sliced)
enoki mushroom (1/2 pack)
tofu (1/2 pack)
jalepeno and/or peppers (1/3, for garnish)
1.Make soup base by bringing dried anchovies and dried kelps to boil in water.
2.Meanwhile prepare vegetables.
3.Fish out the anchovies and kelps shortly after the water starts boiling.
4.Stir in the soybean paste.
6.and the rest of vegetables.
7.When the soup is boiling, add a little bit of red pepper paste. This is my secret ingredient (not anymore though (:).
8.Slice jalapeno and/or red pepper to garnish the soup.
9.Add tofu and garnishes and bring the soup to boil one more time before serving.
Soybean Paste Soup