dried anchovy

Dried anchovy, shrimp, and shiitake mushroom make wonderful homemade all-natural flavor enhancers in Korean cooking. They are easy to prepare at home.

All-Natural Homemade Korean Flavor Enhancers

anchovy (deveined and head removed)

shrimp

shiitake mushroom

For anchovy powder. heat a skillet over medium heat, toast the anchovies until they are very dry and toasty, about 2 minutes. Transfer them to a plate lined with paper towel and let them cool completely. Place them in a blender and process until powdered. Store them in an airtight container.

For shrimp powder, toast the shrimps in a skillet over medium heat until dry. transfer them to a plate lined with paper towel and let them cool completely. Place them in a blender and process until powdered. Store them in an airtight container.

For mushroom powder, place them in a blender and process until powdered. Store them in an airtight container.

This homemade doenjang jjigae recipe uses Korean soybean paste to create a deeply flavorful stew accented with tofu and fresh vegetables. It’s easy to prepare, and ready in 25 minutes or less.

Classic Doenjang Jjigae (Soybean Paste Stew)

(480 ml) rice water (see note below)

anchovy (deveined)

sea kelp (dashima)

Korean

Korean chili paste (gochujang)

onion

zucchini (diced)

oz soft tofu (diced)

oz (56 g) mushroom (optional)

garlic (finely minced)

Korean chili flakes (gochugaru)

chili (sliced)

green onion (finely chopped)

To make the anchovy stock, combine rice starch water, dried anchovy, and sea kelp in a stone pot or heavy bottom pot and bring to boil. Reduce the heat to low and simmer for 3-4 minutes. Discard the anchovies and sea kelp.

To make the stew, smear the pastes in a mini scoop strainer or slotted spoon and incorporate into the stock. Add the onion and bring to a gentle boil over medium heat.

Add zucchini, tofu, and mushroom; continue to boil over medium-low heat for 1-2 minutes.

Add garlic, chili flakes, and fresh chili and heat through. Sprinkle green onion and remove from heat. Serve hot with rice.

https://content.jwplatform.com/videos/ynX8Eq1x.mp4

This classic homemade doenjang jjigae recipe uses Korean soybean paste and anchovies to create a deeply flavorful stew accented with tofu and fresh vegetables.

Classic Doenjang Jjigae (Korean Soybean Paste Stew)

Top 2 dried anchovy recipes from across the web

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All-Natural Homemade Korean Flavor ...

Classic Doenjang Jjigae (Soybean Pa...

Top 2 dried anchovy recipes from across the web

The most viewed dried anchovy recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

All-Natural Homemade Korean Flavor ...

Classic Doenjang Jjigae (Soybean Pa...

The most viewed dried anchovy recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine