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Easy Dwenjang Jjigae (Korean Miso Stew) for 2
Easy Dwenjang Jjigae (Korean Miso Stew) for 2

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We hope you got insight from reading it, now let’s go back to easy dwenjang jjigae (korean miso stew) for 2 recipe. To cook easy dwenjang jjigae (korean miso stew) for 2 you need 11 ingredients and 6 steps. Here is how you achieve it.

The ingredients needed to prepare Easy Dwenjang Jjigae (Korean Miso Stew) for 2:
  1. Get 1/2 onion, diced
  2. Get 1 medium zucchini, cut into quarters lengthwise then cut into roughly 3/4-inch pieces
  3. Take 2 garlic cloves peeled and smashed
  4. Take 1 small jalapeño, cut into 1/8-inch slices
  5. Get Optional: 1 medium potato, peeled and cut into 3/4-inch cubes
  6. Prepare 1/4 pound pork shoulder, cut into thin strips
  7. Get 3 Tablespoons dwenjang (Korean miso) or Japanese miso
  8. Provide Optional: 1/2 to 1 Tablespoon gochugaru (Korean red chili flakes) or 1/4 to 1/2 teaspoon cayenne for added heat
  9. Use 1/2 teaspoon sugar
  10. Provide 3 cups water or unsalted stock
  11. Take Optional: 1/2 brick of tofu cut into 1/2” cubes
Instructions to make Easy Dwenjang Jjigae (Korean Miso Stew) for 2:
  1. Put all ingredients in a small pot.
  2. Add water or stock.
  3. Turn heat on to medium high and bring to a boil. This will take about 15 minutes. (See next pic.)
  5. Turn heat down to medium, put lid on askew, and simmer for another 15 to 20 minutes. If you want tofu and/or potatoes, this is the time to add them with a good pinch of salt to adjust the seasoning for the water they're going to release.
  6. That's it. Enjoy!

This recipe for Korean doenjang jjigae produces a rich, funky, filling, and flavorful stew in no time. This comforting stew is flavored with doenjang, a fermented soybean paste that's funkier than miso. It's easy to make and is a meal unto itself, loaded with proteins and vegetables—all you need is some. Today my doenjang (fermented soybean paste) project is done by releasing this video recipe: How to make Doenjang Jjigae 된장 찌개 Doenjang jjigae is a variety of jjigae or stew, made with doenjang (Korean soybean paste) and. Dried anchovies, garlic, green chili pepper, green onion, onion, potatoes, shrimp, soybean paste, tofu, water, zucchini.

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