Doenjang jjigae

Doenjang jjigae

Tags

Stew
Korean

Cook

Ingredients

  • 4 dried shiitake mushrooms
  • 1 tbsp garlic, minced
  • 3 spring onions, chopped
  • 2 tsp gochugaru
  • 1 courgette, bite-sized
  • 2 small potatoes, bite-sized
  • 1 white onion, chopped
  • 2 king oyster mushrooms, bite-sized
  • 10-12 shiitake mushrooms, sliced
  • 1 green chilli, sliced
  • 3 cups vegetable stock
  • 2 tbsp doenjang
  • 1 box soft tofu, sliced
  • Sesame oil

Steps

  1. Soak dried shiitake mushrooms in 1 cup boiling water for 10-20 minutes, covered.
  2. Heat oil in wok on low. Sauté garlic, spring onion whites and gochugaru until fragrant.
  3. Add courgette, potato and king oyster mushrooms and stir fry for 1 minute.
  4. Add enough vegetable stock to cover all the ingredients and shiitake mushrooms. Bring it to a boil.
  5. Add green chillies and doenjang. Continue to simmer for 5 minutes.
  6. Add tofu and cook for another 3 minutes.
  7. Turn off the heat. Drizzle sesame oil over the stew. Garnish with the green part of spring onion.