Category :
  1. Cut pork into slices, marinate with chicken powder and corn starch. Set aside;
  2. Cut potato, zucchini and soft tofu into pieces, set aside;
  3. Soak shiitake mushrooms, cut off the mushroom pedicles and set aside. Soak and purge clams, set aside;
  4. Boil water, add Korean soybean paste and mix well;
  5. Put potato, zucchini, shiitake mushroom, sliced pork and clams into soup until all ingredients are cooked;
  6. Put soft tofu into the soup till boiled and ready to serve.
  7. Tips: To enhance the taste, chili powder or leek slices can be added. Japanese small dried sardine can be used for making broth instead of water.
  • Korean Style

    Korean Soybean Paste Stew (Doenjang Jjigae)

  • Author :
    • Ingredients

    • (3-4 servings)
    • Korea Dried Shiitake Mushroom 20g
    • Clams 300g
    • Pork 100g
    • Potato 35g
    • Zucchini 30g
    • Soft Tofu 50g
    • Water 800ml
    • Seasoning:
    • Korean Soybean Paste Approx. 3 tablespoons (approx. 50g)
    • Chicken Powder Adequate amount
    • Corn Starch Adequate amount