How to make Doenjang Jjigae Stock
Consider making doenjang jjigae stock if enjoy Korean soybean paste stew often. It will last up to 2 weeks and makes stew quickly every time. Makes 6 cups stock
Ingredients
- 7 cup rice starch water
- 10 large dried anchovy
- 1 handful dried shredded pollock optional
- 2 piece dried sea kelp (dashima)
- 1/2 cup diced Korean radish or daikon radish
- 4 tbsp Korean soybean paste (doenjang)
Instructions
- Put all the ingredients in a pot and bring to a gentle boil. Discard the sea kelp. Reduce the heat to low and simmer for 15 minutes.
- Strain the seafood and the radish, and reserve the stock.
- Smear the soybean paste into the stock using a slotted spoon. Stir well to incorporate.
- Let the stock to cool and pour in a container or glass jar. It will keep in the refrigerator up to 2 weeks.