[Easy Home Cooking] What Are the Best Doenjang-jjigae Recipes from Baek Jong-won, “Soo-mi’s Side Dishes” and “Manmulsang”? How to Make Delicious Doenjang Stew

Recipes for making delicious doenjang-jjigae continue to draw widespread interest. Numerous TV programs, including “Manmulsang,” “Soo-mi’s Side Dishes” and “Baek’s Home Cooking,” have introduced their own best recipes for easily making doenjang stew at home. Here is how to make delicious doenjang-jjigae using recipes from these popular shows.

How to Make Baek Jong-won’s Delicious Doenjang-jjigae from “Baek’s Home Cooking”

Ingredients: meat, radish, rice-rinsing water, doenjang, gochujang, minced garlic, chili peppers, green onion

Baek Jong-won’s Best Doenjang-jjigae Recipe from “Baek’s Home Cooking”

1. Thinly julienne any type of meat, place it in an earthenware pot and stir-fry.

2. Add the julienned radish to the rendered fat from the stir-fried meat and cook until softened.

3. Pour rice-rinsing water into the earthenware pot until the ingredients are just barely submerged.

4. Add 1 tablespoon of doenjang, followed by an amount of gochujang equal to about one-third of the doenjang.

5. Add 1 tablespoon of minced garlic and bring to a boil.

6. Add chili peppers and green onion to taste and continue boiling to complete Baek Jong-won’s doenjang-jjigae from “Baek’s Home Cooking.”

Ingredients: doenjang, freshwater snails, Korean zucchini, tofu, minced garlic, red pepper powder, large green onion, green chili pepper, red chili pepper, anchovies for stock, bandengi (dipori)

Kim Soo-mi’s Freshwater Snail Doenjang-jjigae Recipe from “Soo-mi’s Side Dishes”

1. Soak the freshwater snails in lightly salted water to remove the fishy odor.

2. Toast the stock anchovies and bandengi (dipori) in an unoiled pan, then add 1 L of rice-rinsing water and 2 tablespoons of doenjang and bring to a boil.

3. Dice the Korean zucchini and tofu.

4. Add the Korean zucchini, minced garlic and red pepper powder and boil. Add the tofu when the zucchini is nearly cooked.

5. Add the rinsed freshwater snails, followed by the △chopped large green onion, △green chili pepper and △red chili pepper. Boil for about 5 minutes to complete Kim Soo-mi’s freshwater snail doenjang-jjigae from “Soo-mi’s Side Dishes.”

Ingredients: all-purpose ugeoji, beef bone broth, thinly sliced beef brisket, large green onion, green chili pepper, red chili pepper

Beef Brisket and Ugeoji Doenjang-jjigae Recipe from “Manmulsang”

1. Place a portion of the “Manmulsang” all-purpose ugeoji in a pot, add 3 cups of beef bone broth and bring to a boil.

2. Add 150 g of thinly sliced beef brisket and boil. Add the △large green onion, △green chili pepper and △red chili pepper, then bring to a boil once more to complete the “Manmulsang” beef brisket and ugeoji doenjang-jjigae.

How to Make “Manmulsang” All-Purpose Ugeoji

Ingredients: ugeoji, water, makgeolli, salt, doenjang, red pepper powder, minced garlic, anchovy fish sauce, soup soy sauce, ground anchovies, salted shrimp

1. Make cuts in the stems of 10 ugeoji leaves, then soak them in cold water for about 10 minutes.

2. Add half a cup of makgeolli and half a spoonful of salt to 2 L of water and bring to a boil.

3. Hold the ugeoji upright in the boiling water and cook the stems for 4 minutes. Submerge the leaves completely and boil for 6 minutes, then rinse in cold water.

4. Make the seasoning sauce by mixing △7 spoonfuls of doenjang, △4 spoonfuls of red pepper powder, △half a spoonful of salted shrimp, △half a spoonful of minced garlic, △half a spoonful of soup soy sauce, △half a spoonful of ground anchovies and △half a spoonful of anchovy fish sauce.

5. Mix the prepared seasoning into the boiled ugeoji and toss well to complete the “Manmulsang” all-purpose ugeoji.

[Fam Times = Reporter Yeo Ji-eun]