"Doenjangjjigae" is one of the typical forms of Korean stew. Though the taste of fermented soybean might strike most strangers as unfamiliar, I said the dish can be glamorized with interesting stories as a representative of Korea's everyday dishes.
Ingredients
Seasoning sauce: 9 grams (0.5 tablespoon) of clear soy sauce, 4.5 grams (1 teaspoon) of minced green onion, 2.8 grams (0.5 teaspoon) of minced garlic, 0.5 gram (1/3 teaspoon) of sesame salt, 0.3 gram (1/8 teaspoon) of ground black pepper, 4 grams (1 teaspoon) of sesame oil
Preparation
1. Clean blood off beef with cotton cloths, and cut 2.5-centimeter square and 0.5-centimeter thick pieces.
2. Soak brown oak mushrooms in water for 1 hour, then remove stems, wipe water and shred into 4-centimeter long and 0.5-centimeter wide strips.
3. Cut the tofu 2 centimeters wide, 3 centimeters long and 1 centimeter thick.
4. Mix beef and mushrooms with seasoning sauce respectively. (Photo 2)
5. Cut green onion and green/red peppers 2 centimeters long and 0.2 centimeters wide diagonally.
Cooking
1. Preheat the pot, put the beef and mushrooms, stir-fry for 2 minutes on medium heat and add rice-washed water.
2. Dissolve soybean paste, and boil it for 4 minutes on high heat. When boiling, lower the heat to medium and boil for another 10 minutes. (Photo 3)
3. When the paste has soaked out fairly, add tofu and chili powder and boil for 2 minutes. Add green/red peppers and boil for another 1 minute. (Photo 4)
* After adding tofu, just boil it shortly to keep it soft before serving.
* In the summer, adding squash slices enhances the taste of the dish.
* All images of the recipe are courtesy of ``The Beauty of Korean Food: With 300 Best-Loved Recipes,'' published by the Institute of Traditional Korean Food.
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