DWEN JANG GOOK
Make and share this Dwen Jang Gook recipe from Food.com.
Provided by suk6228
Categories Soy/Tofu
Time 35m
Yield 1 pot, 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Slice up all the veggies and cube tofu to similar sizes to ensure even cooking.
- Add all ingredients to pot and cover on high heat.
- Bring to a boil and reduce heat to a simmer.
- Let cook for 15-20 minutes.
- Add salt and pepper to taste.
Nutrition Facts : Calories 70.4, Fat 2.1, SaturatedFat 0.4, Sodium 18.2, Carbohydrate 9.9, Fiber 2.7, Sugar 3.7, Protein 5.3
DOENJANG JJIGAE (된장찌개 / FERMENTED-SOYBEAN STEW)
This fermented-soybean stew is the quintessential representation of Korean jang. The soft tofu, the dashi, and the sweetness of the vegetables work together to mellow the intensity of the doenjang so that your palate can discern the different facets of flavor.
Provided by Hooni Kim
Categories Stew Soup/Stew Winter Fall Beef Zucchini Chile Pepper Hot Pepper Garlic Tofu
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put the dashi in a stockpot or other large pot set over medium-high heat and bring to a simmer. Whisk in the doenjang and cook for 10 minutes to bring out its natural sweetness. Add the gochujang and simmer for 5 minutes. Add the gochugaru, garlic, and soy sauce and simmer for another 10 minutes.
- Add the onions and simmer for 5 minutes. Add the zucchini and simmer for 5 minutes. (Adding the vegetables at different times will ensure that they will all be fully cooked at the end.) Add the chili peppers, beef, and tofu and simmer for 5 minutes. Taste and adjust the seasoning with more soy sauce if necessary.
- Remove the pot from the heat, add the scallions, put on the lid, and let the stew rest for at least 30 minutes, and up to 2 hours, before serving. Serve with steamed rice and your favorite banchan, as any and all pair well with this stew.
SPICY KOREAN KIMCHI
This recipe is a bit different than any already posted here on Recipezaar and it is exceptionally good. After mellowing for two days in the fridge it is still crunchy and as the title says - very spicy - like hot. The recipe was in a pamphlet that was left at my house. Serve this as a side dish-a garnish that will enhance the flavor of your meal
Provided by Bergy
Categories Vegetable
Time P3DT20m
Yield 2 pints
Number Of Ingredients 9
Steps:
- Separate and wash the cabbage leaves.
- Sprinkle them with the 2 tbsp of salt.
- Place them in a non corrosive dish (Pyrex) and pour in the 4 cups cold water, cover with plastic wrap and place in fridge over night.
- The water should cover the leaves if not place a heavy object on them to keep them submerged.
- After sitting overnight pour off the water and rinse the leaves well, shake out excess moisture. ( I used my lettuce dryer to remove the extra moisture).
- Mix the garlic, ginger, green onion,chili flakes,sugar & 1 tbsp salt, stir together.
- Pour 11/2 cups of very hot water over the mixed seasoning.
- Place cabbage leaves in a large zip lock bag or in a bowl, pour in the seasoning, mix well so the seasoning is on every leaf.
- Place in the fridge for two days. Flip the bag every time you open the fridge door.
- To serve cut the leaves into 2" strips and serve as a side condiment.
- To store pack the cabbage into a jar and store in the fridge it will keep for several days to a week or more.
Nutrition Facts : Calories 65, Fat 0.6, SaturatedFat 0.1, Sodium 10496.9, Carbohydrate 14.3, Fiber 3.2, Sugar 7.9, Protein 3.2
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