Main ingredients
radishzucchinioniongreen chili pepperred chili pepperscalliontofudried anchovies for brothsoaked freshwater clamssesame oildoenjanggochujangsoy sauceminced garlic
This Man's Cook Doenjang Jagglie
A delicious stew made by sautéing doenjang and gochujang in sesame oil, then simmering with freshwater clams, radish, and dried anchovies to create a thick, savory broth perfect for mixing into rice.
Ingredients needed 3 servings
Recipe
Cooking tips
- Sautéing doenjang and gochujang in sesame oil beforehand eliminates any raw bitterness and enhances the rich, nutty aroma.
- Using dried anchovies torn into small pieces rather than just extracting broth adds a satisfying chewy texture and umami depth.
- Replacing potatoes with radish creates a sweeter, refreshing, and cleaner-tasting broth.
Recommended for
- Those seeking a bolder, thicker, and more robust stew ideal for mixing with rice, as opposed to standard doenjang jjigae.
- Fans of the chewy texture of freshwater clams combined with the deep, savory taste of fermented bean paste.
- Anyone wanting to enjoy a complete meal by simply mixing this stew with a bowl of rice, without needing additional side dishes.
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