Korean Job Discussion Forums

[fatpat]

I'm not in Korea anymore and would like to have a go at making this myself, does anybody have a recipe they could share please? I'm not home yet but when I do make it I will be back in England and should be able to get all the ingredients ok I think... Thanks in advance

[tzechuk]

Go to New Malden, South of Wimbledon, where there is a small Korea Town. They sell everything there. You should be able to get dwenjjang there no problem.

Then it's a matter of what you want to put in it once you have the paste. I normally put in courgette, spring onions, tofu, beansprouts, beef, mushrooms, and may be some shells. If you want it to be spicy, you can do it two ways: one is put some gochu-garu, that's the red spicy powder, or you can find those little green chillies that are very hot spicy.

Hope this helps.

[Qinella]

Well I got this recipe off Daum.

기본정보 : 분량 4인분 / 조리시간 30분 / 난이도 중
주재료 : 호박1/2개, 양파�감자�홍고추 1개씩, 풋고추2개, 두부1/2모, 대파1/2뿌리, 된장4큰술
부재료 : 물4컵, 고춧가루1작은술

basic info: 4 servings / time: 30 mins / medium difficulty
main ingredients: 1/2 squash pumpkin (those long green ones that look like cucumbers), onion�potato�red pepper 1 each, 2 green peppers, 1/2 blocks of tofu, 1/2 leek root, 4 big spoonfuls of soybean paste
additional ingredients: 4 cups of water, 1 small spoonful of red pepper powder

Of course, you can add other things to it. I don't usually see potatoes in it, but often do see the clam/oyster things. Beef would go nicely.

If you go to Daum.net and type in the name of a food, it'll have a drop-down box of something you can click on to get the recipe. Pretty handy.

Q.

[Homer]

My recipe


Two table spoons of Dwaenjang paste

2 Onions
2 Green onions
Plenty of Garlic
A bit of Pork (for taste)
One block of soft tofu
One or two potatoes
Some mushrooms
1-2 spoons of gochujang at the end...let it boil for 5 minutes after you put the gochu jang in.

Optional stuff I sometimes put in:

1-2 hot peppers (this is the maewa version!)
Dried shrimp or mweolchi

[Horangi Munshin]

I used to make it along the lines of what the other posters have said. At least one big tablespoon of paste to one cup of water. The rest is up to you. I've never had it with beef or pork in it, it sounds strange to me!
Maybe I've been eating my jangmonim's version for too long!!

[Homer]

Horangi Munshin,

My mother in law does not put meat in the dweanhang chi gea...

I tried it once ( 2-3 strips of pork) and liked the flavor it added. Sometimes I forgo the meat too.

[seoulsucker]

I've made it using chicken stock instead of water, and it was unreal. Or if you're in a rush, just use boullion cubes.

[fatpat]

Thank you everyboby!

[Horangi Munshin]

[Homer]

[SHANE02]

It sounds too easy. I'm gonna try for sure. I was told its difficult to get the flavor right.

Thanks for the info posters.

[Homer]

Shane....its about timing!


Wait until the water is near boiling point and then put in the dawenjang paste...stir it in well.

Then put in the veggies that take longer (ex: potatoes) and the meat.

Wait a bit and then toss in the other veggies as it boils. Then, 10 minutes before you are done put the tofu in. 5 minutes before you are done put the gojujang (1-2 spoons) and let that boil for 5 minutes...

Taste the broth periodically and add spices as you need.

If you put hot peppers the timing is important...put them early and the soup will be spicier...

[peony]

this is how i usually make it, with or without beef

potatoes
onions
zucchini (courgette)
garlic
cubed beef
mushrooms
peppers

bring all to a boil, add dwenjang to taste and 1 spoon of gochujang, a small spoon of mushroon dashida, add tofu and scallion (spring onion)

i usually make the jjigae quite thick, more like a very thick stew than a soup

[Homer]