Seasoned Soybean Paste Stew "Samjang Jigae" 쌈장 찌개

This Seasoned Soybean Paste Stew (Samjang Jigae) is a new trend in Korean cuisine playing off the classic traditional Soybean Paste Stew (Doenjang Jigae). What makes this new trend popular is the seasoning in the paste that blends soybeans, gochujang and other spices! This recipe can easily be adapted to accommodate any vegetarian and spice level. This stew is so flavorful and satisfying, yet healthy!

Watch the full method here ➡️ https://youtu.be/wFn7qzGmxAw Facebook ➡️ https://www.facebook.com/RecipeSherpa Instagram ➡️ https://www.instagram.com/the_recipe_sherpa

📸 The Recipe Sherpa

🌸 Ingredients 🌸 

• 4 Large Dried Anchovies https://amzn.to/3diEKkb (omit for vegetarian option)
• 4 Dried Shitaki Mushrooms https://amzn.to/2H0KTW4
• 1/2 Sheet of Dried Kelp (approx. 3" x 4") https://amzn.to/3dm7MQe 
• 3 Cups Water 
• 3 - 4 TBS Samjang Paste https://amzn.to/33R2skK or mild version https://amzn.to/33P9aYr
• 1/2 Package of Firm Tofu 
• 1/4 Cup Potato 
• 1/4 Cup Onion 
• 1/2 Large Zucchini (approx 8 oz.) 
• 1 Small Red Chile Pepper 
• 1/2 Jalapeño 
• 1 TSP Garlic

 🌸 Tools In this Video 🌸 (not sponsored) 

• GreenLife Pink Pan Set https://amzn.to/3lvO2w7
• Lightsaber Chopsticks https://amzn.to/2Id7kbi 
• Long Wooden Spoon https://amzn.to/33OXa99 
• Long Metal Soup Spoon https://amzn.to/3dfjaxa 
• Tea Bags https://amzn.to/3dfoznW

🌸 Method 🌸

• Make the Stock
• Add the anchovies, shitaki mushrooms, kelp and water to a medium stock pot. Cover and bring to a simmer for 30 minutes.
• Remove the aromatics but keep the shitaki mushrooms and broth. Slice the mushrooms and set aside.
• Prep the vegetables & tofu
• Dice the tofu into large cubes 
• Slice the red chile pepper and jalapeño into thin slices
• Dice the potato, zucchini and onion into medium cubes 
• Mince the garlic
• Remove the stems from the shitaki mushrooms and discard. Slice the caps into thin slices
• Add all the vegetables to the stock, including the mushrooms and garlic (save the tofu for later)
• Add the samjang paste.
• Stir well. Bring to a low simmer. Cover and simmer for 10 minutes (until the potatoes are cooked)
• Add the tofu, cover and simmer for another 5 minutes, just to warm the tofu and serve!

Serve this with a bowl of Korean sticky white rice or Korean mixed grain rice and a side of Kimchee.

Enjoy and Thanks for Visiting!