This Man's Cook Nang-i Doenjang Jjigae

• nang-i 50g
• zucchini 1/2 piece
• shiitake mushroom 1 piece
• onion 1/4 piece
• green onion 1/2 stalk
• green chili pepper 1 piece
• tofu 1/2 block
• water 500ml
• doenjang 3 tablespoons (2 tablespoons to 2.5 tablespoons for homemade)
• gochujang 1/2 tablespoon
• minced garlic 1/2 tablespoon
• dried anchovy powder 1 tablespoon
• red pepper powder 1/2 teaspoon

Recipe 🍳

Cooking tips 💡

• The junction between the root and leaf of nang-i tends to accumulate the most dirt, so use the tip of a knife to carefully scrape it away for a clean, neat result.
• Instead of the complicated process of making fish stock with anchovies and kelp, using generous amounts of natural dried anchovy powder delivers a clean yet deeply satisfying umami flavor.
• If using homemade doenjang, which is significantly saltier than store-bought versions, reduce the amount by about half a tablespoon to avoid oversalting.
• The nang-i roots are quite firm, so they should be cooked first with the tofu to soften them; the tender leaves should only be briefly warmed by residual heat to prevent toughness and preserve their fresh aroma.

Recommended for 🙋

• ⭐Those who want to enjoy a fragrant, earthy traditional nang-i doenjang jjigae that captures the essence of spring.
• ⭐People looking to make a perfectly savory, umami-rich stew without the hassle of making stock, ideal for busy mornings or evenings.