Korean Gangwon-Style Soybean Paste Stew
This Gangwon Province-style doenjang jjigae is defined by its generous use of potatoes - 300 grams - which break down during cooking and give the broth a thick, starchy body. Three tablespoons of doenjang dissolved in 1.1 liters of anchovy broth create a robust base. Oyster mushrooms contribute a chewy texture, while zucchini, onion, and tofu round out this substantial one-pot meal. It reflects the hearty mountain cooking traditions of Korea's Gangwon region.
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Instructions
- 1
Cut potato, zucchini, onion, and tofu into bite-size pieces and tear mushrooms apart.
- 2
Bring anchovy broth to a boil and dissolve soybean paste through a strainer.
- 3
Add potato and onion first, then simmer 10 minutes for sweetness.
- 4
Add zucchini, mushrooms, and minced garlic, and cook 7 more minutes.
- 5
Add tofu and simmer on low for 5 minutes to settle flavors.
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