Food Trip

How to make dongchimi, Korean radish water kimchi.

Also check out my new channel and learn how to read, write, and pronounce “dongchimi”: http://www.youtube.com/watch?v=R8Tgz5IfWVA

Article source: http://www.youtube.com/watch?v=ATe2jm83MSg&feature=youtube_gdata

Doenjang jjigae (된장 찌개) is yet another famous traditional Korean stew (besides kimchi jjigae). This stew is made of doenjang (Korean fermented soybean paste) with vegetables, seafood, tofu, etc. Between kimchi jjigae and doenjang jjigae (both are my fav), if I have to choose only one I would pick doenjang jjigae anytime. Why? Because of its burst of flavours. Both jjigae are easy to prepare and cook.

L.O.V.E

My ingredients for doenjang jjigae. Colorful yeah?
Wish I had some prawns or squid with me.

Add potato, onion, garlic, pumpkin, mushroom, red chili and dried anchovies into the earthenware pot. I’m using a medium-sized pot. Will need to buy a bigger pot. It’s just not enough for my whole family. Hehe

Add enough water to cover. Then boil for 10-15 minutes.

Previously I used Sun Chang doenjang for my other doenjang recipes. Here I’m using Haechandle doenjang. Love its taste in jjigae but not so in pajeon. I think I’ll go back to Sun Chang after this.

Add 2 1/2 tablespoon of doenjang, stir the stew and cook for another 15-20 minutes.

Use a strainer to easily breakdown the doenjang paste.

Lastly add tofu and cook for another 5 minutes. Add spring onion and garnish with some chili on top. Serve hot with rice.

Sweet, savory and spicy too!
Few drops of sweat is fun, no? Haha
If you want less spicy, remove the seed from the chili or use green chili.

My dad is not a fan of Korea food and the mere mention of dining in Korea restaurant will make him reject our suggestion at once BUT (funnily) he loves this doenjang jjigae with all his heart. Haha

Doenjang Jjigae
Adapted from Maangchi.com
Serves 2

*I’m using a medium size earthenware pot hence the smaller quantity of ingredients compared to maangchi

1/2 cup medium size potato, peeled and cut into 1/2 inch cubes
1/2 cup pumpkin, cut into 1/2 inch cubes
1/2 cup onion, cut into 1/2 inch cubes
1/2 cup king oyster mushroom, cut into 1/2 inch cubes
3 cloves garlic, minced
1/2 red chili, chopped
7 dried anchovies, removed the heads and intestines and chopped
1 stalk spring onion, chopped
1 firm/soft tofu, cut into 1/2 inch cubes
2 1/2 tablespoon doenjang (fermented soybean paste)

Method:
1. Prepare an earthenware pot.

2. Add potato, onion, garlic, pumpkin, mushroom, red chili and dried anchovies.

3. Add water just enough to cover everything.

4. When it starts boiling after 10-15 minutes, add 2 1/2 tablespoon of doenjang, stir the stew, and keep cooking for another 15-20 minutes.

5. Add tofu and cook another 5 minutes. Occasionally stir the boiling stew with a spoon.

6. Add spring onion and serve with a bowl of rice and other side dishes.

Tagged as:
beancurd,
doenjang,
dried anchovies,
king oyster mushroom,
Korean,
potato,
pumpkin,
spicy,
stew,
tofu

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Related Entries:

1. 

   Kimchi Jjigae

2. 

   Vegetable Mushroom Udon With Doenjang Broth

3. 

   Mandu Doenjang Guk – Korean Fermented Soybean Paste Soup With Dumplings

4. 

   Super Spicy Tteokbokki

Article source: http://messywitchen.com/recipe/korean-recipe/doenjang-jjigae/

Here is another great and simple dish using one of Sempio’s pre-made sauces. This time, it is a spicy fish dish. This specific dish calls for hair-tail, however you can use mackerel instead. The fish and radish absorbes the sauce which gives them great flavor. You will love the fact that you simply pour the sauce on the fish and vegetables to get a delicious main dish, which will taste similar to a homemade dish. You can purchase the sauce in big Korean grocery stores or Amazon. I highly recommend you to try it, especially if you want to cut down on your cooking time for daily meals.

Yield: 2-3 Servings

Short Korean Lesson: *^^*

• GalChi (갈치) = Hairtail
• JeJuDo (제주도) = A county in South Korea

Video Instructions

Main Ingredients

• 14 oz Hairtail Fish (4 Pieces)
• 1 Pack Sempio Jeju GalChi Sauce
• 2 Cups Korean Radish
• 1 Cup Water
• ¾ Cup Onion
• 2 Green Onions

Directions

Chop 2 cups worth of Korean radish into big chunks. Slice 1 medium onion into ½-inch slices. Chop 2 green onions into 1-inch pieces. If you can not find a Korean radish, you can use potatoes instead.

Obtain about 14 oz. of hair-tail. Mine was about 4 big pieces of hair-tail. Rinse them once and cut the fins with a scissors.

Place the chopped Korean radish on a wide-bottomed pan.

Put the fish on top of the radish.

Pour 1 cup of water into the pan.

Shake 1 pack of Sempio Jeju hair-tail sauce, and then pour it to the pan.

Cover the lid and cook for 15 minutes on medium-high.

Add the chopped onion into the pan. Cover it again and cook for another 10 minutes on medium.

Occasionally, pour some of the broth over everything, so that all the ingredients will get enough flavor.

10 minutes later, add the chopped green onions and cook for 2 minutes. Turn off the heat.

 

Serve this with rice and other Korean side dishes. You can use this delicious food for wrapping with leafy greens or boiled cabbage. Wrap the fish, cooked radish, and rice with some ssamjang (a special seasoned soybean paste for wrapping). It tastes good. Try it someday.

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• Sempio

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Article source: http://aeriskitchen.com/2012/04/sempio-jeju-hairtail-jorim/