| Prep: 10 mins | Cook: 25 mins – 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 300 | 10g | 4g | 20g |
| sugars | fibre | protein | salt |
| 5g | 6g | 20g | 0.89g |
Having grown up in the Rockies, Doenjang Jjigae with Kkaennip (Fermented Soybean Paste Stew with Perilla Leaves) has a special place in my heart for its complex flavors that echo the diverse mountainous landscape of my upbringing. While it might seem unusual at first glance, this hearty stew-like dish combines the umami richness of fermented soybeans and red chili paste with the freshness of perilla leaves to create a symphony of flavors. In addition to its robust taste, it also packs a substantial amount of nutritional benefits, making it a favorite winter warmer at my home.
The Health Bounty in a Bowl
Doenjang Jjigae with Kkaennip is not only delightful to the tastebuds but also beneficial for your health. Fermented soybean paste, the backbone of this dish, is known to be a rich source of protein and gut-friendly probiotics. Moreover, the myriad vegetables used in this stew, like zucchini, onion, and carrot, offer a generous helping of vitamins and minerals to boost your immunity – a trait I’ve come to value having lived in high altitudes.
A Plethora of Tastes and Textures
The marriage of textures in this dish is equally important as the mingling tastes. Tender beef, crispy perilla leaves, soft tofu cubes and chunky vegetables share the stage in this culinary show. It’s quite close to a traditional Mountain Goulash, a staple dish I often prepared at home, where chunky pieces of game meat are slowly stewed together with hearty root vegetables. Similar in spirit to the goulash, Doenjang Jjigae with Kkaennip showcases how the balance of ingredients can create a dish that’s hearty and comforting.
This dish pairs well with a steaming bowl of rice or a grilled fish for a complete meal. Alternatively, it can also play a perfect companion to Kimchijeon (Korean Kimchi Pancake), or even as a flavorful base for a Bibimbap bowl, which is another favorite at our home.
In conclusion, the Doenjang Jjigae with Kkaennip is a heartwarming stew with a depth of flavors and superior nutritional profile – a true testament to the magic that happens when fantastic ingredients come together. Inspired by my lifelong adoration for hearty fares, this recipe has found a permanent spot in my kitchen, and I hope it will do the same in yours.
What You’ll Need
- 1/3 cup Doenjang (Korean fermented soybean paste)
- 2 tablespoons Gochujang (Korean fermented red chili paste)
- 6 cups Water
- 1/2 pound Beef (cut into small pieces)
- 4 cloves Garlic (minced)
- 1 Onion (chopped)
- 1/2 zucchini (chopped)
- 2 green onion (chopped)
- 10 Perilla leaves (Kkaennip, chopped)
- 1 medium-sized carrot (sliced)
- 1/2 tofu block (cut into cubes)
- 1 hot green pepper (sliced)
Method
Step One
Start by prepping all your vegetables and beef. Chop your onion, zucchini, green onions, perilla leaves, carrot, and hot green pepper. Mince your garlic. Cut your beef into small pieces, and then cut your tofu into cubes. Set everything aside.
Step Two
In a large pot, bring the 6 cups of water to a boil. Once boiling, add in the doenjang and gochujang. Stir until both pastes are fully dissolved in the water.
Step Three
Add the beef and minced garlic into the pot. Reduce the heat to a low simmer and let it cook for about 10-15 minutes until the beef cooks through.
Step Four
Next, add in the onion, zucchini, carrot and hot green pepper. Let it cook for another 5 minutes or until the vegetables start to become tender.
Step Five
Add the tofu cubes and chopped perilla leaves to the pot. Continue to simmer the stew for another 5-10 minutes until the tofu heats through and the perilla leaves are wilted.
Step Six
Finally, stir in the chopped green onions. Let it simmer for just another minute longer, then remove it from heat. Serve your doenjang jjigae hot, accompanied with a bowl of rice if desired.
