This is a special doenjang-jjigae because this one is totally vegetarian (and I’m not a vegetarian at all).
It just happened that I had no seafood nor anchovies but I had a left over of a good vegetable stock that I’d made a few days ago for an other recipe.
It’s also special because I used products from my region as “rattes du Touquet”, tiny little potatoes, really firm, tasting like chestnuts and “ail fumé d’Arleux”, a smocked garlic that loses spiciness and gains a deep and smocky flavour.
With multigrain rice this meal was full of warmth in the winter and the salad gave a hint of freshness.
So good ;)
;) thanks Maangchi !
Yes, if you can find these little potatoes, go on, no need to peel them, boiled in a guk, a jjigae or roasted with butter, you won’t be deceived.
In that case the firm texture of the potatoes combined with the softness of the tofu was yummy !
Nayko,
Mouthwatering! : )
I saw the small potatoes (called rattes du Touquet) in the farmer’s market here! https://fr.wikipedia.org/wiki/Ratte_du_Touquet
I didn’t know it’s firmer than normal potato. Next time I make doenjang jjigae, I should try it out. : ) This is my family’s favorite meal!