Skip to main content

Doenjang Jigae with Dashi

No, I don't have the fancy stone bowls like the Korean restaurants. It's just a black bowl.

I've been easing into making my current favorite Korean soup, doenjang jigae, by making this miso soup with Korean flair. It's become a frequent enough meal that I decided it was worth investing in a tub of doenjang. I'm glad I did!

Rather than just reusing my old recipe, I initially worked from this recipe from My Korean Kitchen. But I'm sticking with dashi as the base, since I still have no interest in working with either beef bones or dried anchovies. 

It's delicious! Preschooler hasn't tried it yet, but I have a feeling I'll just be making him a separate bowl of miso soup whenever we have this, even if I kept the spice out of his bowl. The doenjang definitely has a stronger flavor than miso.


The Recipe: (adapted from My Korean Kitchen) (makes 3 servings)
3.5 c rice water (from rinsing rice)
1.5 tsp hondashi granules
3 tb doenjang
1 tsp gochujang
2 tsp gochugaru
2 cloves garlic, minced
1/3 onion or 1 shallot, sliced thin
1 package soft tofu, cubed
veggies: I like zucchini, kale, and dried shiitakes 
1 tb Korean dipping sauce or haphazard splashes of soy sauce and sesame oil and rice vinegar
2 green onions, sliced
short-grained rice, for serving
  • Boil water 
  • Whisk in hondashi, doenjang, gochujang, and gochugaru
  • Add garlic and onion, and boil for at least 2 minutes
  • Add other vegetables at various times, depending on how long they need to soften (I add dried shiitakes with the garlic/onion, zucchini 2 minutes before serving, and I just put ribboned kale/chard/etc into our bowls to wilt when I serve it)
  • Add tofu and sauce, and boil for 5 minutes
  • Add green onions. Remove from heat
  • Serve with rice on the side

The Verdict:
Overall grade: A+
Overall reason: Easy, healthy, delicious! Fulfills my craving for a Korean restaurant.
Time to prepare: 30 minutes
Husband quote: "I like it." (This is a monumental statement, considering it's soup and it has tofu.)

Labels:

Comments

Post a Comment

Popular posts from this blog

Kitchen renovation!

BEFORE: AFTER: Still to come: a beautiful new induction range and some wood shelving on the left side, above the backsplash. And maybe the shelving unit on the wall facing the cabinets should be green, but we're going to live with a while before making that decision.
2 comments
Read more

Curry Fried Rice

Excited for these leftovers. One of the things I wanted to try with my  new jar of curry powder  was fried rice. Years ago, Miles got fried rice at  Korea House  and it was the best fried rice I'd ever had. I suspected there was curry powder in it, but at that time I had never really cooked with curry powder, so I tucked that knowledge away for a later date. After reading a few recipes, I went rogue on this one. I couldn't even begin to effectively guess at what proportions I ended up with, so the recipe below is more of a rough guideline of ingredients. The "Recipe" (sorry no quantities; follow your heart): leftover jasmine rice tofu, cubed and crisped in the oven with avocado oil and salt vegetables: garlic, onion, cabbage, red bell pepper salt curry powder (I used a Vietnamese one) soy sauce sugar sesame oil future topping ideas: runny egg, sesame seeds, green onion Saute the vegetables in avocado oil until softened, and salt them to taste Add the tofu and toss to...
Post a Comment
Read more

Samosa Burritos

Imagine a pile of plain yogurt and some Indian pickle for dipping I saw a Pinterest recipe for samosa-filled quesadillas, which led me to  this recipe  from Nadia's Healthy Kitchen for baked samosas using tortillas, which led me to just use the giant tortillas I had in the fridge and make them into full-sized burritos. They were a hit! I largely followed the recipe from Nadia's Healthy Kitchen, but I added some potato, omitted the chana masala powder and just added a bunch of cumin instead, added bell pepper and fresh chilies, didn't bother with the "sealing paste," and basted them in a little bit of melted butter (omit for vegan version). Everyone except the 5-year-old liked them! The Recipe (adapted from  Nadia's Healthy Kitchen ) 2 cans (30 oz total) cooked garbanzo beans, rinsed (I eyeballed the equivalent from dry beans) 1 small onion, chopped 4 garlic cloves, minced 1 thai chili, minced 1 bell pepper, chopped 1 potato, baked until soft (or microwaved for...
Post a Comment
Read more