As I recollect, he loved this stew.
Of course her Doenjang paste is all home-made, and she has her secret to give this stew more depth. Nothing can’t beat the home-made.
BTW I mixed white rice with brown rice, in case if you are wondering.
Rinse the rice once, just once okay?
Add a little bit of water and start tossing the rice rapidly, with swirling motions, for 30 seconds.
You will see the water turning into milk-ish.
Add about 2 cups of water to the rice and swirl around.
Drain to save this milk-ish water into a bowl, about 2 cups.
This is what we call, “ssal-tte-mool (쌀뜨물)”, the rice starch water.
This will enrich the stew.
Now go ahead rinse the rice a couple more times and cook by your usual way.
Here are our ingredients of the day.
Doenjang paste, Korean chili flakes, onion, zucchini, garlic, dried anchovies, sea kelp, mushroom, chilies, and Asian leek or green onion.
But I am missing one important thing…
This one, the tofu! I used soft tofu but you can use firm if you like. Cut into cubes.
Dice your onion,
and the same goes to zucchini…
Cut off the bottom from the enoki mushrooms. You can use any mushroom of your choice.
If you want to stick to the authentic style, use a stone pot. This small pot is about 1 quart size.
Bring to your heat source.
Toast your anchovies for 1 minute.
The reason is that most dried anchovies are stored in the fridge or freezer and they get damp, which means, fishy!
Toasting will remove the fishy smell.
Pour the rice starch water and add the dried sea kelp. Let them boil and simmer for 5 minutes.
Remove our sea friends and discard them.
Add the Doenjang (soy bean) paste.
You need to mash them down to incorporate with stock. Whatever left in the mash, throw them back into the stock.
You can use coarse mash strainer for this job or use the back of a spoon and smash it to the pot.
Add onion and zucchini slices,
and chili flakes. Let it boil.
Add tofu and garlic.
Add chilies and boil for 2 minutes.
Hold your breath while you’re tip-toeing to carry this boiling pot to the table. It is hot!
and he will adore you for the rest of your life.
- 2 cups rice starch water*
- 6-7 dried anchovies
- 1 piece (3") dried sea kelp
- 2 generous Tbsp Doenjang (soybean paste)
- ½ package (4 oz) tofu, cut into 1" cubes
- ½ onion diced
- ½ zucchini diced
- 1 tsp Korean chili flakes
- 1 garlic clove chopped
- 1 green or red chili sliced
- ½ package enoki mushrooms or one handful of any mushrooms sliced
- ½ Asian leek or 1 green onion sliced
- Bring small 1 qt stone or heavy bottom pot over medium-high heat. Toast the anchovies for 1 minute and pour the rice starch water to the pot. Add the sea kelp and bring to boil and simmer for 5 minutes. Remove the anchovies and sea kelp, discard them.
- Using a coarse mesh strainer, mash the Doenjang paste into the pot so it gets incorporated with stock. Add onion, zucchini, chili flakes and let them boil. Add tofu, garlic, chili and cook for 2 minutes.
- Lastly add Enoki mushrooms and green onion. Remove the pot from heat and serve hot with rice.