This is one of my favorite Korean dishes and I love making it at home! It’s salty and briny with just a touch of heat. Of course, you can customize according to your preference by mixing up the vegetables and proteins.
NOTES:
• Meat Options: You can leave the meat out if you prefer, but if you do use meat, it should be a fatty cut of pork such as the pork shoulder I used in the video.
• Mushrooms: Any sturdy mushrooms will work here, but I would avoid more delicate ones like enoki as they would get lost in the broth while cooking. I used oyster mushrooms, but other good choices are king oyster (not the same as oyster), maitake, straw, wood ear, or regular button or baby bellas.
• Vegetables: I used the standard zucchini, but any similar squash would work here (yellow, opo, etc.).
• Peppers: I used Korean long peppers, which are only moderately spicy. But you can use spicier peppers like serranos or Thai bird’s eye for more heat. Or use a mild green bell pepper for no heat.
• Tofu: Use a firm or extra firm tofu so the cubes can keep their shape under pressure.
• Doenjang: This is a Korean soybean paste that you can find in any Asian grocery. They come in different agings and some are even seasoned with chilies, garlic, onions, and other ingredients. In the video, I used an unseasoned one that has fermented for at least 6 months and it’s a great all-around if you’re looking for a starting point.
• Gochugaru: Red pepper flakes are pretty universal in Korean cooking and there’s not much difference between brands, but you can find it it varying heat levels. I look for the brightest red as it hasn’t oxidized from aging.
• Dashi Powder: This is a bit of a cheat because it takes the place of having to make your own anchovy-seaweed stock. Just ½ teaspoon makes 1 cup of dashi broth. There are many brands available, but Hondashi is the one most commonly found in the US. Also, if you can’t find it or don’t want it, you can substitute with chicken broth instead.
• Sides: The only real requirement is to have some white rice to serve alongside the stew. Anything else would be a bonus! I’ve been working on a kimchi video so I’m showing off some of the banchan (side dishes) here. Hope to have the kimchi video out in a couple weeks.
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Instant Pot Duo 6qt: amzn.to/43bDS9Q
Today’s Ingredients:
2 TB vegetable oil
8 oz pork shoulder/butt, ¼” slices
¼ tsp kosher salt
1 medium onion, chopped (≈ 6-8 oz)
8 oz oyster mushrooms, bite-size pieces
6 TB doenjang (soybean paste)
6 cloves garlic, minced
1 TB gochugaru (red pepper powder), more or less to your tastes
2 tsp dashi powder (Hondashi is my favorite)
4 cups water
1 lb red or yukon gold potatoes, peeled and 1” cubed
2 Korean long hot peppers, ¼” slices
12 oz extra firm tofu, cut into 16 equal pieces - about 1” (firm is okay, too)
1 large zucchini, 1” half-moons (≈ 10-12 oz)
1 TB white vinegar - Optional, more or less to your tastes
REQUIRED Sides: rice, kimchi or other banchan
OPTIONALS for Toppings/Garnishes: chilies, scallions, sesame seeds
Instructions:
1. Preheat the Instant Pot to on the highest sauté setting and add the oil when the display reads “HOT.” Once the oil is heated through, add the sliced pork and ¼ tsp of salt and stir spreading pork into a single layer. Cook, stirring once or twice, until pork is no longer pink on the outside. This step should take 8-10 minutes.
2. Add the onion and mushrooms and stir. Cook, stirring once or twice, until the onion have softened and the mushrooms start to release their liquid. This step should take 8-10 minutes.
3. Add the doenjang, garlic, gochugaru, and dashi powder. Cook, stirring constantly, for just another minute until fragrant. Break up the doenjang as you stir.
4. Add 1 cup water to deglaze the bottom of the pot. Make sure to scrape up any stuck-on browned bits during this step to avoid a “BURN” warning later.
5. Pour in the remaining 3 cups water and stir to combine.
6. Layer in the next four ingredients, sturdier on the bottom and more delicate on top, also spreading out each layer as you go. Potatoes first, peppers second, tofu third, and zucchini last for the top layer. Press down just a bit to keep everything moist, but it’s okay if the zucchini is not fully submerged. [As the pot heats up and comes to pressure, the lower layers will cook sooner/longer and the upper layers will be able to maintain their shapes and not turn to mush.]
7. Lock and seal the lid and cook on high for 5 minutes followed by a quick pressure release.
8. Gently stir and taste, adjusting salt or adding 1-2 tablespoons vinegar according to your taste. [I added 1 TB vinegar.]
9. Serve with rice and optional side dishes (kimchi, etc.) and ENJOY!
Негізгі бет Тәжірибелік нұсқаулар және стиль Instant Pot Doenjang Jjigae with Pork - 돼지고기 된장찌개 - Korean Soybean Paste Stew with Pork
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