Korean > Korean Stews

Zucchini Doenjang Jjigae Recipe

Ingredients with Measurements:
- 2 medium zucchinis, sliced
- 1 onion, sliced
- 3 cloves garlic, minced
- 2 tbsp doenjang (Korean soybean paste)
- 4 cups water
- 1 tbsp gochugaru (Korean red pepper flakes)
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1 tsp sugar
- 1/2 tsp black pepper
- 1/2 block tofu, cubed
- 2 green onions, sliced

Special equipment needed:
- Large pot or dutch oven
- Wooden spoon or ladle

Step-by-step instructions:

1. In a large pot or dutch oven, heat sesame oil over medium heat.
2. Add sliced onions and minced garlic, and sauté until onions are translucent.
3. Add sliced zucchinis and cubed tofu, and stir to combine.
4. In a separate bowl, mix together the water, doenjang, gochugaru, soy sauce, sugar, and black pepper until the doenjang is dissolved.
5. Pour the mixture into the pot with the zucchinis and tofu, and stir to combine.
6. Bring the mixture to a boil, then reduce heat to low and let simmer for 15-20 minutes, until the zucchinis are tender.
7. Add sliced green onions and stir to combine.
8. Serve hot with rice.


Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat for sautéing, low heat for simmering
Serving size:
4-6 servings

Nutritional information:
Calories per serving: 120
Fat: 6g
Carbohydrates: 12g
Protein: 7g
Sodium: 700mg

Substitutions for ingredients:
- Instead of zucchinis, you can use other vegetables such as mushrooms, potatoes, or carrots.
- Instead of doenjang, you can use miso paste.

Variations:
- Add sliced beef or pork for a meatier version.
- Add clams or shrimp for a seafood version.
- Add rice cakes for a chewy texture.

Tips and tricks:
- Use a wooden spoon or ladle to stir the jjigae to prevent the tofu from breaking apart.
- Adjust the amount of gochugaru to your desired level of spiciness.
- Use fresh green onions for a brighter flavor.

Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat in a pot over low heat until heated through.

Presentation ideas:
Serve in a traditional Korean earthenware pot for an authentic presentation.

Garnishes:
Sprinkle with sesame seeds or chopped cilantro for added flavor and texture.

Pairings:
Serve with steamed rice and banchan (Korean side dishes) such as kimchi and pickled vegetables.

Suggested side dishes:
- Steamed rice
- Kimchi
- Pickled vegetables
- Korean-style fried chicken

Troubleshooting advice:
- If the jjigae is too thick, add more water to thin it out.
- If the jjigae is too salty, add more water and adjust seasoning accordingly.

Food safety advice:
- Make sure to cook the jjigae until the zucchinis are tender and the internal temperature reaches 165°F to ensure food safety.
- Store leftovers in the refrigerator within 2 hours of cooking.

Food history:
Doenjang jjigae is a traditional Korean stew made with doenjang, a fermented soybean paste that has been a staple in Korean cuisine for centuries.

Flavor profiles:
Savory, umami, slightly spicy

Serving suggestions:
Serve hot with rice and banchan for a complete meal.

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Region: Korean

Taste: Savory, Umami, Spicy, Tangy, Earthy