Winter Kimchi
Need a gluten free, dairy free, and pescatarian side dish? Winter Kimchi could be a spectacular
Fermented Soybean Stew Doenjang jjigae
Ingredients
- 6 dried anchovies, heads and black innards removed
- 6 pieces dried kombu (about 1 oz.)
- 3 dried shiitake mushrooms
- ½ cups doenjang (Korean fermented soybean paste)
- 2 tbsp. gochujang (Korean red chile paste)
- 2 tbsp. soy sauce, plus more
- 1 tbsp. gochugaru (Korean red pepper flakes)
- 6 garlic cloves, finely chopped
- 2 medium Yukon Gold potatoes, peeled and cut into ½-in. chunks
- 2 medium onions, coarsely chopped
- 2 medium zucchini, cut into ¾-in. chunks
- 1 lb. silken tofu, cut into ¾-in. cubes
- ½ lb. beef brisket, very thinly sliced into 3-in.-long strips
- 1 Korean green chile, thinly sliced on the bias
- 1 Korean red chile, thinly sliced on the bias
- 1 bunch scallions, sliced into 1-in. pieces
Details
- Servings: 4
- Diet: High-Fiber
- Meal: lunch, dinner
- Dish: main course
Cuisine
- chinese
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