Dive into the comforting warmth of Korean radish and soybean paste stew (Kkakdugi-jjigae), a hearty and flavorful dish perfect for chilly evenings. This isn't your average stew; it's a symphony of textures and tastes, showcasing the delightful crunch of fermented radish kimchi (kkakdugi) against the savory depth of gochujang and doenjang (soybean paste). The subtle sweetness of the radish beautifully balances the rich, umami notes of the paste, creating a complex and satisfying culinary experience. Its vibrant color and aromatic steam alone promise a feast for the senses.
This recipe unveils the secrets to achieving that authentic Korean flavor profile, guiding you through each step with precision and clarity. Whether you're a seasoned Korean food enthusiast or a curious beginner, this accessible guide will equip you with the knowledge and confidence to create this beloved dish in your own kitchen. Ready to embark on a culinary journey to Korea? Let's begin with the step-by-step instructions.
Tools Needed
- vegetable knife
- blender
- pot
- oven
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Radish
- Cut the radish into thin slices.
- Add oligosaccharide and seasoning salt, mix well. Let it sit for an hour, mixing occasionally.
- After an hour, drain the water and add red pepper powder and vinegar.
- Add anchovy sauce, plum extract, sesame oil, sesame seeds, chopped garlic, and green onions. Mix well.
Step 2. Prepare the Soybean Paste Broth
- Boil water and anchovy stock pack in a pot.
- While boiling, blend water in a blender.
- After boiling the stock, add the blended radish to the pot.
Step 3. Simmer the Stew
- Add oyster mushrooms, shiitake mushrooms, and onions. Boil for 5 minutes.
- Add fermented soybean paste, soybean paste, red pepper powder, zucchini, tofu, green onions, and green peppers. Boil for a few more minutes.
Step 4. Finish and Serve
- Top the cooked stew with raw radish, other vegetables, and eggs. Pour the hot fermented soybean paste over and mix.
Read more: Instant Pot Chinese Beef Brisket Stew (蘿蔔燜牛腩) - Easy Recipe
Tips
- Stack sesame seeds for extra flavor.
- Adjust the sweetness and sourness of the radish to your liking.
Nutrition
- Calories: varies
- Fat: variesg
- Carbs: variesg
- Protein: variesg
FAQs
1. Can I use regular radish instead of Korean radish (kkakdugi)?
While you can, Korean radish has a unique sweetness and texture that's crucial for the authentic taste. Regular radishes might result in a slightly less flavorful and less crunchy stew.
2. What can I substitute for gochujang if I don't have any?
While gochujang provides a key depth of flavor, you can substitute with a combination of gochugaru (Korean chili flakes) and a touch of brown sugar to mimic the sweetness and spice. The flavor will be slightly different, but still enjoyable.
Enjoy the comforting warmth and satisfying flavors of your homemade Korean radish and soybean paste stew. This recipe, once mastered, will become a cherished addition to your culinary repertoire, perfect for sharing with family and friends. Now, go forth and savor the delicious results of your culinary adventure!