Paik Jong Won shares his recipe for Doenjang Jjigae, a traditional Korean soybean paste stew. He emphasizes the importance of using high-quality doenjang (soybean paste) and creating a flavorful broth using anchovies, garlic, and onions. The recipe includes various optional ingredients such as mushrooms, summer squash, and green onions. Paik Jong Won also provides tips on how to properly cook the stew, including the order in which to add the ingredients and how to achieve the perfect texture and flavor. He finishes the recipe by adding naengi (shepherd's purse) to create a variation of the dish.
Here are the key facts extracted from the text:
1. Paik Jong Won is making a cooking vlog about doenjang jjigae (soybean paste stew).
2. Doenjang jjigae is one of the most typical Korean dishes.
3. Kimchi jjigae and doenjang jjigae are the two most common Korean stews.
4. Doenjang jjigae is considered easier to make than kimchi jjigae.
5. To make doenjang jjigae, you need doenjang (soybean paste), garlic, and vegetables.
6. You can use different types of doenjang, but Baekseok Doenjang is recommended.
7. Ssamjang is not suitable for doenjang jjigae.
8. Red pepper powder is not a must, but you can add it if you want.
9. Garlic is a necessary ingredient for doenjang jjigae.
10. You can use different types of vegetables, such as summer squash, mushrooms, and green onions.
11. Onion is not a must, but it can add flavor to the stew.
12. Tofu is optional, but it's a common ingredient in doenjang jjigae.
13. The broth is important for doenjang jjigae, and you can use anchovy, beef, or pork to make it.
14. Anchovy broth is recommended for doenjang jjigae.
15. To make anchovy broth, you need to remove the head and dried gut of the anchovy.
16. You can use different sizes of anchovies, but smaller ones are preferred.
17. You need to break the anchovies into smaller pieces before adding them to the pot.
18. A regular pot is okay for making doenjang jjigae, but an earthen pot is recommended for a more authentic experience.
19. To prepare the vegetables, you need to cut them into similar shapes and sizes.
20. Oyster mushrooms should be torn apart instead of cut.
21. Summer squash should be cut into cubes.
22. Green onions should be chopped finely or cut into a decent size.
23. Tofu should be cut into cubes.
24. To add ingredients to the stew, you should follow a specific order: onion, mushroom, summer squash, garlic, and then tofu.
25. You can add doenjang at any time, but it's recommended to add it after the ingredients are cooked.
26. The amount of doenjang used depends on the type and brand.
27. Doenjang is made with salt and soybean lump.
28. Different brands of doenjang have different salinity levels.
29. You can strain doenjang through a sift to remove soybean pieces that aren't crushed.
30. You can add optional ingredients like naengi (shepherd's purse) to the stew.
31. When serving doenjang jjigae, you should be careful not to overflow the pot.
32. You can add extra green onions on top of the stew before serving.
33. Doenjang jjigae is best served with kimchi and rice.