Korean Doenjang Jjigae with Tofu | Rich Asian Stew
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25 min
Quick
Kifli Kukták
A Doenjang Jjigae a tradicionális koreai konyha egyik legkedveltebb, lélekmelengető ragulevese. Az erjesztett szójabab paszta gazdag umami ízt kölcsönöz az ételnek, amit a friss zöldségek, a selymes tofu és a zamatos gomba tesz tökéletesen teljessé. Egy tál gőzölgő jázminrizzsel tálalva verhetetlen őszi fogás.
Ingredients
Preparation method
Preparation
Prepare the ingredients: cut the tofu into 2 cm cubes. Peel the potato and cut it, along with the zucchini, into bite-sized cubes. Clean and slice the button mushrooms, crush the garlic, and thinly slice the spring onion and chili pepper into rings.
Cooking
Heat the vegetable stock in a medium saucepan. When it begins to simmer, dissolve the soybean paste (miso paste) in it using a small sieve or ladle so that the broth is completely smooth and lump-free.
Add the crushed garlic and diced potatoes. Cook over medium heat for about 7-8 minutes, until the potatoes are half-tender.
Chef's tip
If you want to make the stew even heartier, you can add a few slices of shiitake mushrooms or a handful of tender baby spinach leaves in the final minutes of cooking.
The level of spiciness can easily be adjusted: you can cook half of the chili in the broth, or serve it separately in a small bowl when serving.
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Kifli Kukták
