IllustrationBBQ-House Doenjang-jjigae, Two Versions
Soups & stews · serves 2
How many servings?
1 ingredients were scaled below straight proportion. Salt, sweetness, aromatics, oil, liquid, and deep umami all need proportionally less as the batch grows. The grey numbers show what plain multiplication would have given.
How to make it
- 1
Put the water and dashima in a pot over medium heat and lift the dashima out just before it comes to a boil.
- 2
Stir in the traditional doenjang, minced garlic, beef dasida, MSG seasoning, hondashi, sugar, and black pepper to make the base broth.
- 3
For the plain version, add the onion and Korean zucchini and boil for 4 minutes, then add the tofu and green onion and boil for 2 minutes more.
- 4
For the pork-and-kimchi version, stir-fry the pork first in a separate pot, then add the sour kimchi and gochugaru and stir-fry for 2 minutes more.
- 5
Pour in the base broth, add the onion, Korean zucchini, and king oyster mushrooms, and boil for 7 to 8 minutes.
- 6
Drop in the tofu, green onion, and Cheongyang chili peppers and boil for 2 minutes more to finish.
You can fix this
If it hasn't burned or stuck to the pan, it can still be fixed.
- Too salty? Add more water or stock. A block of tofu or a potato will soak up the salt.
thebobkim.com/en/recipe/bk0004 · BOBKIM
If this one looks like too much work
Sobann makes a meal kit for this too
Sobann (Sobann) is the chef's own kitchen. Look at this week's menu and cook it yourself, or just order it there.
Delivery covers the same area as catering — Around Washington — DC, Virginia, Maryland. The menu changes weekly.