Hearty and Flavorful Korean Mallow Soybean Paste Stew (Auk Doenjang Jjigae)
Perfect for Housewarming or Parent’s Meal! Golden Recipe for Aromatic Auk Doenjang Jjigae
Introducing a recipe for a deeply savory and aromatic Mallow Soybean Paste Stew (Auk Doenjang Jjigae), perfect for adding elegance to your housewarming menu or a special dinner with your parents. Enjoy a satisfying meal with a warm bowl of rice.
Main Ingredients- 2 potatoes
- 1 onion
- 1 pack enoki mushrooms
- 1 pack fresh mallow (approx. 200g)
- 1 block firm tofu
Anchovy Broth Ingredients- 10 dried pollack skins (or 5 dried anchovies for broth)
- 5 pieces dried kelp (approx. 5x5cm)
- 10 dried pollack skins (or 5 dried anchovies for broth)
- 5 pieces dried kelp (approx. 5x5cm)
Cooking Instructions
Step 1
First, let’s make the broth, the secret to a deep and savory stew. In a pot, combine 1 liter (about 5 cups) of water with the dried pollack skins and kelp. Bring to a boil. Once boiling, remove the kelp after 5 minutes, and continue to boil the pollack skins for another 15 minutes to extract a rich broth. (If using anchovies, boil them with the kelp, removing the kelp after 5 minutes and the anchovies after 10 minutes.)
Step 2
While the broth is simmering, prepare the vegetables. Peel the 2 potatoes and slice them into half-moon shapes or bite-sized pieces, about 1.5cm thick. This ensures they absorb flavor well and cook evenly.
Step 3
Peel and thinly slice the 1 onion. For the 1 pack of enoki mushrooms, trim the base, rinse lightly under running water, and then gently tear them into 3-4 pieces by hand. Lightly separating the cap parts will give a more natural look.
Step 4
The star ingredient, mallow! Separate the leaves and stems of the 1 pack of mallow. Wash it thoroughly under running water multiple times to remove any dirt or debris. Trim off any tough stems, focusing on the tender leaves for a softer and more delicious stew. Lightly squeeze out excess water from the washed mallow. (The wood ear mushrooms in the photo are a side dish and prepared separately from the stew.)
Step 5
Prepare the 1 block of tofu by cutting it into approximately 1.5cm cubes. Cutting them too thinly can cause them to break apart during cooking, so aim for a moderate thickness.
Step 6
Now it’s time to cook the stew! Once the broth is ready, add the sliced potatoes first and bring to a simmer over medium heat. Cook until the potatoes are about halfway tender.
Step 7
When the potatoes are semi-cooked, add the sliced onion and continue to cook until the onion becomes translucent. The sweetness from the onion will deepen the stew’s flavor.
Step 8
Add the 3 Tbsp of ‘Haet-Chandeul’ Doenjang to the simmering broth. This is a crucial step for the stew’s flavor, so it’s important to dissolve the doenjang thoroughly without clumps.
Step 9
After adding the doenjang, stir well with a spoon, scraping the bottom of the pot, to ensure it’s fully dissolved and not clumpy. Maintain medium heat until the stew comes to a boil. Stir occasionally to prevent sticking.
Step 10
Once the doenjang broth is boiling, add the entire pack of washed and prepared mallow.
Step 11
After the mallow has simmered for a bit, add the torn 1 pack of enoki mushrooms. The mushrooms add a wonderful texture to the stew.
Step 12
Finally, gently add the 1 block of cubed tofu. Avoid boiling for too long after adding the tofu to maintain its soft texture and prevent it from breaking apart. Let it simmer for another short while to allow the ingredients to meld together.
Step 13
Your hearty and delicious Auk Doenjang Jjigae, perfect for a housewarming or special occasion, is now complete! Enjoy it with a warm bowl of rice. It’s truly a rice-stealer! ^^
