K-Food Doenjang jjigae(Soybean Paste Stew)

Today, we are going to make soybean paste stew, a dish that is a symbol of Korean food as a two-top stew in Korea.

Of course, as I said before, I'm not a cooking expert, so I'll upload a recipe that I made and liked. 

The source of this recipe is https://www.10000recipe.com/recipe/6859263.

Oh, before making it, let's learn about the benefits of soybean paste to the body. 

Fermented foods are known to have anticancer effects, and soybean paste is one of them. The main benefits and characteristics of soybean paste are as follows

1. Cancer prevention : Doenjang is made by fermenting soybeans rich in isoflavones, and contains genistein and daidzein, which are effective in preventing cancer.

2. Bone Health : Genistein helps prevent osteoporosis by preventing calcium loss from bones. Also, soybean paste is rich in vitamin D, which aids in calcium absorption and strengthens bones.

3. Brain health and dementia prevention : Soybean paste contains ingredients such as lecithin, saponin, and postadylserine, which help improve brain function and prevent dementia.

4. Improve digestion and immunity : Soybean paste rich in dietary fiber and lactic acid bacteria helps digestion, is effective in preventing constipation, and strengthens the immune system.

5. Strengthening immunity : Soybean paste improves immunity by increasing the amount of white blood cells, and saponin is also good for immunity.

However, doenjang is high in salt, so excessive consumption is harmful to health. It is important to consume it in the right amount and control the salt content.

Then let's start cooking again

Ingredients

 1/2 tofu, 1/2 onion, 1/2 potato, 1/3 pumpkin, 1/2 green onion, 2 cheongyang peppers, 2 tablespoons of soybean paste, 1/2 tablespoon of garlic, 6 cups of water, Kelp, anchovies, etc. (cooked for 2 servings, gyerang is a rice spoon and a paper cup)

cooking method



Doenjang jjigae(Soybean Paste Stew)

1. First, add 6 cups of water to a pot and make a broth using ingredients like "dashida" or anchovies. (I boiled it for about 15 minutes.) Even if you measure out 6 cups using a paper cup, due to evaporation while boiling

2. Prepare the following ingredients by cutting them into bite-sized pieces: tofu, onion, potato, zucchini, green onion, and green chili peppers.

3. Dissolve 2 spoons of soybean paste ("doenjang") in the anchovy broth. Unlike red chili paste, the taste and seasoning of soybean paste can vary depending on the type you use at home. So, initially, just add about 1 spoon of soybean paste and adjust the seasoning as you boil.

4. add the potato. Boil for an additional 2 minutes after adding the potato.

Doenjang jjigae(Soybean Paste Stew)

Image source[찌개요리]된장찌개 맛있게 끓이는법,된장찌개 만드는법 (10000recipe.com) 

5. add the onion and zucchini. Also, add 1/2 a spoon of minced garlic, followed by the green chili peppers and green onion. Boil a little more. Check the seasoning at this point, and if it's lacking, dissolve more soybean paste. If it's too salty, you can add more broth. Just before turning off the heat, add the tofu and 1/2 a spoon of chili powder. Boil for another 30 seconds, and it's done.

This is just a suggested method to give you a feel for the cooking process. But honestly, you can just throw everything in at once and adjust the seasoning as you go.

Please understand that the text may be awkward as it was created with the help of a translator due to my lack of English proficiency.

Location: 대한민국

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