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Bella Peethorn
Bella Peethorn
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Friday 29 November 2024 13:26:37 GMT
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Episode 6: Doenjang Jjigae Ingredients Anchovy Stock * 10-12 large dried anchovies(head and guts removed) * 1 onion(roughly chopped) * 2 scallions(cut into thirds) * 8 oz Korean radish(sliced) * 15 grams kombu * 10 cups water Doenjang Jjigae * 1/4 cup Sempio Tojang soybean paste * 2 cloves garlic(minced) * 1 tsp gochugaru * 3 cups anchovy stock * 1/4 cup onions(chopped) * 1/4 cup Korean squash(chopped) * 2 tbsp scallions * 1/4 lbs little neck clams * 1 Korean chili(sliced) * 8 oz soft tofu * 1/4 lbs thinly sliced beef Instructions Anchovy Stock 1. Remove head and cuts of anchovies then in a dry pot sauté the anchovies on medium heat until fragrant(2-3 minutes). 2. Add onions, scallions, Korean radish, kombu, and water. Let simmer for 30 minutes then strain. Doenjang Jjigae 1. To make the soup base, combine Sempio Tojang with minced garlic and gochugaru. 2. In a pot, combine the anchovy stock with the soup base and bring to a simmer on medium heat. 3. Add onions, scallions, and Korean squash and let simmer for 10 minutes. 4. Add clams and cook with lid on for 8 minutes. 5. Once the clams start to open up, add Korean chili, soft tofu, and beef. 6. Once the tofu and beef are warmed through, serve with rice and enjoy! #doenjangjjigae #koreansoup #soupseries #soupseason #EasyRecipe #cooking #food #foodtiktok #soup #asianfood #comfortfood
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