This hearty pot of Lentil Doenjang-jjigae(렌틸 된장찌개), “Korean miso soup” is the ultimate comfort food. A bowl of creamy, umami deliciousness! And ETA to your belly is just 20 minutes!
When being away from home, one thing I miss the most is the heartwarming and delicious smell of mom’s doenjang-jjigae. For this particular recipe, I have added my secret ingredient – lentils! This adds more protein and fiber, boosting up that plant power. As a bonus, this also adds creaminess, blending so well with the flavors of doenjang.
For the readers who have seen my last posting on making Korean stock( http://123kimchi.com/stock-for-korean-cooking/), this is THE way to use the leftover vegetables from making the stock.
How to make Lentil Doenjang-jjigae?
Lentil doenjang-jjigae is a simple, one-pot dish you can easily make at home! Check the recipe below and also my YouTube video for detailed instructions.
Lentil doenjang-jjigae(Korean soybean paste stew with lentils)
Ingredients
- ½ cup red lentils 100g
- 3 cup Versatile Korean stock See my last posting ☞ http://123kimchi.com/versatile-korean-stock/
- ½ cup firm tofu 100g
- 1 cup daikon radish from making stock fresh daikon radish can be also used
- 2 shiitake mushroom from stock for dried shiitake mushroom, soak in water for 30 min. until it gets soft, squeeze out the excess water
- 1 cup zucchini or Korean young squash 100g
- 2 tbsp sliced green onion or Asian leek
- ½ tbsp red chili pepper
- ½ tbsp green chili pepper
To season the soup
- 3 tbsp Doenjang(Korean soybean paste) saltiness may vary depending on brands, more can be added to taste(artisan Doenjang, the one used in recipe, is usually saltier!)
- ½ tbsp Gochugaru(Korean chili flakes)
- 1 tsp minced garlic equivalent to 1 medium clove
- 1 tsp rice powder(also called rice flour) can be replaced with all-purpose flour
- 1 tbsp water
Instructions
Preparations
- In a small bowl, mix Doenjang(Korean soybean paste), Gochugaru(Korean chili flakes), minced garlic, rice powder, and water. Stir well and set aside.
- Put red lentils into a colander, rinse with running water. Drain.
- Cut shiitake mushroom and daikon radish(from making the stock* See my last video https://youtu.be/VblB-VfYOis) into medium-sized cubes.
- Cut zucchini and tofu into medium-sized cubes. Slice green onion diagonally.
- Slice red and green chili pepper into thin diagonal slices.
Cooking
- In a pot, add lentils and stock. Bring to a boil over medium-high heat, lower the heat to simmer once it boils(When using fresh daikon radish, this is the time to put them in).
- Stir once in a while to prevent the beans from sticking to the pot. Skim off the foam.
- After 15 minutes of simmering, lentils should be soft and creamy.
- Add doenjang mixture from #1 in Preparation. Stir well until the mixture has dissolved into the soup.
- Add daikon radish, shiitake mushroom, zucchini, and Asian leek. After a couple of minutes, add tofu. Cook until vegetables are fully cooked(about 5 minutes).
- Finish with chili pepper slices.
- Serve with a warm bowl of rice!
Video
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