Main ingredients
dried squashdried shiitake mushroomstofudoenjangcheonggukjangminced garliclarge green onioncheongyang chili pepperperilla seed powder
Jung Ho-gyun's Dried Squash Doenjang Jjigae
A rustic-style doenjang jjigae simmered with dried squash and shiitake mushrooms, enriched with crumbled tofu and cheonggukjang for deep savory flavor
Ingredients needed 3 servings
Recipe
Cooking tips
- Stir-frying the doenjang and cheonggukjang before cooking removes any harshness and sourness, bringing out a deep, savory flavor.
- Using pan-frying tofu instead of soft tofu and crumbling it by hand helps it absorb the broth better and prevents the jjigae from becoming too watery.
Recommended for
- Those who miss the deep, savory taste of a grandmother's countryside doenjang jjigae.
- Those who want to enhance the umami and texture of jjigae using dried vegetables.
How did it turn out when you followed this recipe?
Loading cooking feedback…
Cooked-it reviews
No reviews yet. Be the first to leave one.
You might also like
- Aha Bujang's Zucchini Pork Doenjang Jjigae
- This Man's Cook's Zucchini Soybean Paste Jjigae
- Aha Bujang's Doenjang Jjigae
- Kim Dae-seok's Chadol Doenjang Jjigae
- This Man's Cook's Gogi-jip Doenjang Jjigae
- Kim Go-eun's Spring Welcome Dallae Doenjang Jjigae
- Baek Jong-won's Beef Doenjang Jjigae
- Ttukdak Hyung's Cabbage Doenjang Jjigae
- Kim Dae-seok's Summer Doenjang Jjigae
- School Chef's Doenjang Jjigae
