Korean > Korean Stews

Eggplant Doenjang Jjigae Recipe

Ingredients with Measurements:
- 1 medium-sized eggplant, sliced
- 1 onion, sliced
- 2 garlic cloves, minced
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil
- 2 tablespoons doenjang (Korean soybean paste)
- 4 cups water
- 1/2 cup tofu, cubed
- 2 green onions, chopped
- Salt and pepper to taste

Special Equipment Needed:
- Large pot or Dutch oven
- Wooden spoon or spatula

Step-by-Step Instructions:

1. Heat the vegetable oil and sesame oil in a large pot or Dutch oven over medium-high heat.
2. Add the sliced onion and minced garlic and sauté for 2-3 minutes until the onion is translucent.
3. Add the sliced eggplant and sauté for another 2-3 minutes until the eggplant is slightly browned.
4. Add the doenjang and stir until it is well combined with the vegetables.
5. Pour in the water and bring the mixture to a boil.
6. Reduce the heat to low and let the stew simmer for 15-20 minutes until the eggplant is tender.
7. Add the cubed tofu and chopped green onions to the pot and let it simmer for another 5 minutes.
8. Season with salt and pepper to taste.


Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Temperature:
Medium-high heat for sautéing, low heat for simmering
Serving size:
4 servings

Nutritional information:
Calories per serving: 120
Total fat: 8g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 400mg
Total carbohydrates: 10g
Dietary fiber: 3g
Total sugars: 4g
Protein: 4g

Substitutions for ingredients:
- Instead of eggplant, you can use zucchini or mushrooms.
- Instead of tofu, you can use chicken or beef.
- Instead of doenjang, you can use miso paste.

Variations:
- Add other vegetables such as carrots or bell peppers.
- Use seafood such as shrimp or clams instead of tofu.
- Add noodles such as udon or soba for a heartier meal.

Tips and Tricks:
- Make sure to slice the eggplant evenly to ensure even cooking.
- Adjust the amount of water depending on how thick or thin you want the stew to be.
- If you don't have sesame oil, you can use vegetable oil instead.
- Serve with steamed rice for a complete meal.

Storage Instructions:
Store any leftover stew in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:
Reheat the stew in a pot over medium heat until it is heated through.

Presentation Ideas:
Serve the stew in individual bowls and garnish with chopped green onions.

Garnishes:
Chopped green onions or cilantro

Pairings:
Steamed rice or Korean side dishes such as kimchi or pickled vegetables.

Suggested Side Dishes:
Steamed rice, Korean side dishes such as kimchi or pickled vegetables.

Troubleshooting Advice:
- If the stew is too thick, add more water.
- If the stew is too thin, let it simmer for a longer time to reduce the liquid.

Food Safety Advice:
Make sure to cook the stew until the eggplant is fully cooked to avoid any foodborne illnesses.

Food History:
Doenjang jjigae is a traditional Korean stew made with doenjang, a fermented soybean paste.

Flavor Profiles:
Savory, umami, slightly sweet

Serving Suggestions:
Serve the stew hot with steamed rice and Korean side dishes.

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Region: Korean

Taste: Savory, Umami, Spicy, Tangy, Earthy