Doenjang jjigae

DOENJANG JJIGAE

Historical aspect: Doenjang jjigae has a long history rooted in the use of doenjang (soybean paste) with its origins tracing back to ancient Korea and the development of doenjang guk (soup). The dish became more popular in the mid 18th century and has a rich cultural history, evolving over time to become a beloved human staple in Korean cuisine. 

Ingredients: 

1 medium potato, peeled and cut into 1/2 inch cubes (about 1 cup)

1 medium onion, cut into 1/2 inch pieces (about 1 cup)

1 small zucchini, cut into 1/2 inch pieces (about 1 cup)

1 green Korean chili pepper (cheong-gochujang), stemmed and chopped

4 garlic cloves, minced

4 large shrimped, shelled, deveined, washed, and coarsely chopped (about 1/3 cup)

7 dried anchovies, guts removed

5 tablespoons of fermented soybean paste (doenjang)

6 oz of medium firm tofu, cut into 1/2 inch cubes (about 1 cup)

2 green onions, chopped

Directions:

Combine the potato, onion, zucchini chili pepper, garlic, and shrimp in a 1 and a half quart (6 cups) earthenware pot or other heavy pot.

Wrap the anchovies in cheesecloth (or a dashi bag, a pouch for stock making sold at a Korean grocery store), and put them into the pot with other ingredients. Add water and cover.

Cook over medium high heat for 15 minutes until it starts boiling. If you use a stainless steel pot, it will take less than 15 minutes, about 7-8 minutes. 

Stir into the soybean paste, mixing well. Cover and cook for 20 minutes longer over medium heat. 

Add the tofu and cook for another 3 minutes. Remove the anchovy pouch and discard.

Sprinkle with the green onions and serve as a side dish to rice. Serve it directly from the pot, or transfer to a serving bowl. Everybody can eat together out of the pot, or portions can be ladled out in the individual bowls for each person.