This Man's Cook's Anchovy Powder Doenjang Jjigae

Recipe 🍳

Cooking tips 💡

• Pre-made doenjang loses its rich aroma if boiled too long with vegetables, so always pre-cook vegetables for 5 minutes to make broth before adding doenjang.
• Mix gochujang in a ratio of 1/5th or 1/6th of the doenjang amount—just a small amount reduces heaviness in the broth and enhances a sharp, deep flavor.
• When making anchovy powder, completely remove the internal organs and heads—the main source of bitterness—and thoroughly dry-roast the anchovies to eliminate fishy odor and off-flavors.
• Using rice washing water instead of plain water adds starch that thickens the broth slightly and balances it evenly, enhancing the savory umami flavor.