Location: Home > food > D is for Doen Jang Chigae: Korean Bean Paste Stew
D is for Doen Jang Chigae: Korean Bean Paste StewPosted Jan 18th 2006 2:05PM by Stefania ButlerFiled under: Dinner, West Coast, Far East, Recipes, How To, Brought to you by the letter DIn my family, whenever anyone was sick or when a wintery day was particularly chilly, my mom
would make Doen Jang Chigae. It is spicy, savory, and comforting all at the same time. It's a stew that is best
described as "cranked up" miso soup. Chigae has a soybean paste base like miso soup, but the paste is
stronger-tasting and more fermented. And Koreans add chilies and garlic to turn up the flavor and
intensity. There are as many ways to make doen jang chigae as there are people who make it, but the
basic technique is the same. The paste is dissolved in a seafood-based broth and garlic, chilis, veggies, and tofu are
added. At Brother's Korean restaurant in San
Francisco, if you order enough items, the owner will often bring you a sizzling pot of Doen Jang Chigae on the
house.Doen Jang Chigae (adapted from Cookery Art)10 dried anchovies3
cups water1 block of firm tofu1 jalapeño or serrano pepper1 green onion1 medium
zucchini1 tsp sesame seed oil4 Tbs of chopped garlic4 Tbs of chopped onion1 oz of ground
beef4 Tbs of Doen Jang (soy bean) paste1 Tbs of Kochu Jang (red bean paste)
Directions:1. Put 3 cups of water in a pot and boil with anchovies for about thirty minutes. Take out
anchovies. Set aside anchovy broth.2. Cut tofu into 1 X 1 X 1/2 inch pieces, and cut de-seeded chili pepper into
1/2 thick pieces, diagonally.3. Cut zucchini into half circles, 1/4 inch thick. pieces. Chop green onion into 1/2
long pieces.4. In another pot, stir chopped onion and garlic with a teaspoon of sesame seed oil.5. Add
ground beef and Doen Jang paste and stir until beef is cooked.6. Add anchovy water and boil.7. Add chili
pepper, and red bean paste.8. Add zucchini and boil for about five minutes. Add tofu and boil about two minutes.
Add green onion before serving. Serves 2-3.
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