Main ingredients 🥩
enoki mushroomsgreen oniongarlicred pepper powderdried anchovy saucechicken stock
Solo Cooking God Mushroom Jjigae
A quick and refreshing, spicy mushroom stew that's easy to enjoy without the guilt of ramen
🙋 Recommended for
- ⭐ Those looking for a satisfying, spicy broth instead of ramen late at night who want something light on the stomach
- ⭐ People who enjoy the unique, chewy, springy texture of enoki mushrooms in a light, casual way
Ingredients needed 🛒1 servings
- enoki mushrooms 1 pack
- green onion 1 stalk
- vegetable oil generously
- minced garlic 1 tablespoon
- red pepper powder 1 tablespoon
- water 2 paper cups
- dried anchovy sauce 1 tablespoon
- chicken stock 1 tablespoon
- black pepper to taste
Recipe 🍳
- Cut one green onion in half lengthwise and chop into thick pieces.
- Heat generous amount of vegetable oil in a pan, then sauté the chopped green onion until slightly darkened and softened.
- Add minced garlic and red pepper powder, stirring gently to avoid burning and create a fragrant green onion-garlic chili oil.
- Pour in 2 paper cups of water, then add dried anchovy sauce and chicken stock to build a rich, savory broth base.
- Once the broth begins to bubble, add whole enoki mushrooms with stems trimmed off, cutting them into large pieces.
- Simmer just until the mushrooms are cooked through, then turn off the heat and sprinkle with black pepper to taste.
- Sauté green onion in oil, then add minced garlic and red pepper powder to make chili oil.
- Add water, dried anchovy sauce, and chicken stock to form the broth base and bring to a boil.
- When boiling, add trimmed enoki mushrooms and cook until tender, then finish with a sprinkle of black pepper.
Cooking tips 💡
- You can mix in other leftover mushrooms like shiitake or cremini for variety.
- If you miss the noodle texture, add a small amount of glass noodles or soaked thin wheat noodles at the end for a heartier meal.
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