The Essence of a Warm Home Meal: Doenjang Jjigae with Perfectly Paired Dried Pollack Gochujang Salad
Savory and Deep Flavored Doenjang Jjigae with a Side of Dried Pollack Gochujang Salad
A recipe that you can’t overlook once you realize the value of the ordinary, without any grand secrets or exotic ingredients! Plus, a Dried Pollack Gochujang Salad as a bonus! This recipe offers the comfort of a traditional Korean soybean paste stew, elevated by a delightful spicy and sweet dried pollack salad.
Doenjang Jjigae Ingredients- 1 block Firm Tofu
- 1 handful Dried Napa Cabbage (pre-blanched and frozen)
- 100g Oyster Mushrooms
- 1 handful Chives
Broth Ingredients- 30g Dried Pollack Flakes
- 2 Dried Shiitake Mushrooms
- 1 piece Dried Kelp (10cm x 10cm)
- 5 cups Rice Water
- 3-4 Tbsp Doenjang (Soybean Paste – adjust based on type)
- 1/2 Tbsp Gochujang (Korean Chili Paste – optional, for added umami)
Dried Pollack Gochujang Salad Ingredients- 2 Tbsp Gochujang (Korean Chili Paste)
- 1 Tbsp Honey (or corn syrup, sugar)
- 1/2 Tbsp Minced Garlic (optional)
- 1 tsp Sesame Oil
- Pinch of Toasted Sesame Seeds
- 30g Dried Pollack Flakes
- 2 Dried Shiitake Mushrooms
- 1 piece Dried Kelp (10cm x 10cm)
- 5 cups Rice Water
- 3-4 Tbsp Doenjang (Soybean Paste – adjust based on type)
- 1/2 Tbsp Gochujang (Korean Chili Paste – optional, for added umami)
Dried Pollack Gochujang Salad Ingredients- 2 Tbsp Gochujang (Korean Chili Paste)
- 1 Tbsp Honey (or corn syrup, sugar)
- 1/2 Tbsp Minced Garlic (optional)
- 1 tsp Sesame Oil
- Pinch of Toasted Sesame Seeds
Cooking Instructions
Step 1
In a pot, add 5 cups of rice water. Then, add the dried pollack flakes, dried shiitake mushrooms, and kelp to the pot and bring to a boil. Rice water, made from the third rinse when washing rice, adds a more savory depth to the broth.
Step 2
Once the water boils, remove the kelp and shiitake mushrooms, then finely mince them and return them to the broth. Take out the dried pollack flakes and set aside. Add the blanched and defrosted dried napa cabbage to the broth and let it simmer for a bit. Once the cabbage is tender, add the sliced oyster mushrooms and tofu, and continue to boil.
Step 3
Now, dissolve the doenjang (soybean paste) to season the stew. For a cleaner broth, you can strain the doenjang before dissolving it. Mixing homemade and store-bought doenjang can create a richer flavor. Optionally, add 1/2 Tbsp of gochujang for an extra layer of umami. Minced garlic or green onions can also be added. Just before serving, add a generous amount of chives and cook briefly. Your savory and delicious Doenjang Jjigae is ready! For a spicy kick, consider adding thinly sliced Cheongyang peppers or red chili peppers.
Step 4
Prepare the dried pollack flakes that were used for the broth by removing any bones or tough parts, then shred or cut them into bite-sized pieces. In a mixing bowl, combine the prepared pollack flakes with 2 Tbsp gochujang, 1 Tbsp honey, and 1/2 Tbsp minced garlic (if using). Mix well with your hands. Finish with 1 tsp of sesame oil and a sprinkle of toasted sesame seeds for a fragrant and flavorful Dried Pollack Gochujang Salad. It’s a fantastic side dish or even a delightful snack!
