Ingredients with Measurements:
- 1/2 cup of Beopju (Korean rice wine)
- 1/2 cup of water
- 1/2 onion, sliced
- 2 garlic cloves, minced
- 1/2 zucchini, sliced
- 1/2 cup of tofu, cubed
- 1/4 cup of green onion, chopped
- 2 tablespoons of soybean paste (doenjang)
- 1 teaspoon of sesame oil
- 1 teaspoon of vegetable oil
- Salt and pepper to taste
Special equipment needed:
- A medium-sized pot
Step-by-step instructions:
1. In a medium-sized pot, heat the vegetable oil over medium heat.
2. Add the sliced onion and minced garlic, and sauté until the onion is translucent.
3. Add the sliced zucchini and cubed tofu to the pot, and stir-fry for 2-3 minutes.
4. Pour in the Beopju and water, and bring the mixture to a boil.
5. Reduce the heat to low, and add the soybean paste to the pot. Stir until the paste is dissolved.
6. Add salt and pepper to taste.
7. Let the stew simmer for 10-15 minutes, or until the vegetables are tender.
8. Drizzle the sesame oil over the stew, and sprinkle the chopped green onion on top.
9. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat for sautéing, boiling, and stir-frying; low heat for simmering
Serving size:
4 servings
Nutritional information:
Calories per serving: 120
Total fat: 6g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 400mg
Total carbohydrate: 10g
Dietary fiber: 2g
Total sugars: 3g
Protein: 6g
Substitutions for ingredients:
- Beopju can be substituted with any other rice wine or dry white wine.
- Zucchini can be substituted with any other summer squash or eggplant.
- Tofu can be substituted with any other protein, such as chicken, beef, or seafood.
- Soybean paste (doenjang) can be substituted with miso paste or fermented bean paste.
Variations:
- Add other vegetables, such as mushrooms, carrots, or spinach.
- Use different types of protein, such as pork or shrimp.
- Add noodles or rice cakes to make the stew more filling.
Tips and tricks:
- Be careful not to burn the garlic while sautéing.
- Adjust the amount of soybean paste according to your preference.
- Use fresh green onion for a stronger flavor.
- Serve the stew with steamed rice or kimchi for a complete meal.
Storage instructions:
- Store the leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stew in a pot over low heat until it is heated through.
Presentation ideas:
- Serve the stew in individual bowls, garnished with more chopped green onion.
- Sprinkle some sesame seeds on top for added texture and flavor.
Garnishes:
- Chopped green onion
- Sesame seeds
Pairings:
- Steamed rice
- Kimchi
- Pickled vegetables
Suggested side dishes:
- Korean-style fried chicken
- Spicy stir-fried squid
- Steamed dumplings
Troubleshooting advice:
- If the stew is too salty, add more water or broth to dilute the flavor.
- If the stew is too bland, add more soybean paste or salt to taste.
Food safety advice:
- Make sure to cook the stew until the vegetables are tender and the protein is fully cooked.
- Store the leftover stew in the refrigerator within 2 hours of cooking.
Food history:
- Doenjang jjigae is a traditional Korean stew that has been enjoyed for centuries.
- Soybean paste (doenjang) is a staple ingredient in Korean cuisine, and is used in many dishes for its rich umami flavor.
Flavor profiles:
- Salty, savory, umami
Serving suggestions:
- Serve the stew as a main dish for lunch or dinner.
- Pair it with other Korean dishes for a complete meal.
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Region: Korean