Comments on: Doenjang-jjigae (Fermented soybean paste and vegetable stew) http://www.maangchi.com/recipe/tofu-stew-doenjang-chigae Delicious Korean cooking, recipes, videos, photos, cookbooks, and blog Mon, 02 Mar 2015 22:41:09 +0000 hourly 1 http://wordpress.org/?v=4.1.1 By: Maangchihttp://www.maangchi.com/recipe/tofu-stew-doenjang-chigae#comment-39578 Wed, 10 Dec 2014 16:24:45 +0000 http://www.maangchi.com/uncategorized/korean-tofu-stew-doenjang-chigae#comment-39578 yes, you can use the soup powder, maybe 1 tablespoon? Taste the stew and add more if you want. Good luck!

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By: Maangchihttp://www.maangchi.com/recipe/tofu-stew-doenjang-chigae#comment-39577 Wed, 10 Dec 2014 16:22:52 +0000 http://www.maangchi.com/uncategorized/korean-tofu-stew-doenjang-chigae#comment-39577 Don’t worry much about the enzymes. Probiotic Bacillus subtilis can endure extreme heat during the stew is cooked. Good luck with your Korean cooking!

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By: heinzahttp://www.maangchi.com/recipe/tofu-stew-doenjang-chigae#comment-39570 Wed, 10 Dec 2014 07:59:44 +0000 http://www.maangchi.com/uncategorized/korean-tofu-stew-doenjang-chigae#comment-39570 Thanks for another simple yet delicious and healthy recipe!
Just one thing: from my past readings I learnt that miso (so I assume the same would be true for doenjang?) shouldn’t be boiled for more than 1-2 minutes in order to not kill the healthy beneficial enzymes, however this recipe calls for boiling it for 15-20 minutes.
I’m just curious to know your/everyone’s opinion on this “medicinal” aspect, which is something I’m quite passionate about.. I guess I’ve watched too much Dae Jang Geum! ;)
Cheers

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By: Migahttp://www.maangchi.com/recipe/tofu-stew-doenjang-chigae#comment-38810 Mon, 18 Aug 2014 18:32:03 +0000 http://www.maangchi.com/uncategorized/korean-tofu-stew-doenjang-chigae#comment-38810 Hi Maangchi!

I have been following your blog for quite some time and cooked some truly delicious dishes per your recipes!
I have a questions regarding doengjiang jiggae – can I use Dashida anchovy soup stock for instead of 7 dried anchovies? How many tb spoons of the stock I should put to replace them?

Thanks!

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By: Maangchihttp://www.maangchi.com/recipe/tofu-stew-doenjang-chigae#comment-38732 Mon, 04 Aug 2014 21:42:47 +0000 http://www.maangchi.com/uncategorized/korean-tofu-stew-doenjang-chigae#comment-38732 You can add more doenjang which is this stew’s main ingredient. Doenjang is salty.
And also you can use beef or chicken broth instead of using dried anchovies. Adding dried kelp is great! : ) http://www.maangchi.com/ingredient/doenjang

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By: hannahkhttp://www.maangchi.com/recipe/tofu-stew-doenjang-chigae#comment-38719 Mon, 04 Aug 2014 03:46:15 +0000 http://www.maangchi.com/uncategorized/korean-tofu-stew-doenjang-chigae#comment-38719 I just found this recipe. It’s really simple and tasty! Since I am not a fan of anchovies, I used a few places of dashima (dried kelp) instead. I found the jjigae lacked salt overall, probably because I didn’t use the anchovies. Do you recommend I add some soup soy sauce (gook gan jang) or salt to make up for the lack of saltiness?

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By: Maangchihttp://www.maangchi.com/recipe/tofu-stew-doenjang-chigae#comment-37398 Sun, 02 Feb 2014 20:21:43 +0000 http://www.maangchi.com/uncategorized/korean-tofu-stew-doenjang-chigae#comment-37398 Your frugal doenjang jjigae sounds great and healthy!

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By: Cutemomhttp://www.maangchi.com/recipe/tofu-stew-doenjang-chigae#comment-37389 Sun, 02 Feb 2014 07:54:34 +0000 http://www.maangchi.com/uncategorized/korean-tofu-stew-doenjang-chigae#comment-37389 Hi, Ana & Mikura?

The alcohol will still be in the Chinese bean paste as it is a byproduct of the fermentation process. It is easy to fix your problem, simply stirfry it before you add water to evaporate the alcohol. By the time it become jigae, there will be no alcohol left.

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By: sirdanilothttp://www.maangchi.com/recipe/tofu-stew-doenjang-chigae#comment-35941 Sat, 03 Aug 2013 17:31:09 +0000 http://www.maangchi.com/uncategorized/korean-tofu-stew-doenjang-chigae#comment-35941 Dear maangchi,

A couple of years ago I made this recipe, it was yummy !
Now I came across doenjang in the asian store, so I thought of this again. I’ll make a ‘frugal’ vegetarian doenjang this time, also with delicious fresh tofu from the asian store. I’m sure I will remember how good this recipe was !

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By: Maangchihttp://www.maangchi.com/recipe/tofu-stew-doenjang-chigae#comment-35670 Tue, 18 Jun 2013 05:15:17 +0000 http://www.maangchi.com/uncategorized/korean-tofu-stew-doenjang-chigae#comment-35670 Great great! Happy cooking!

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