We’ve been watching a lot of Korean dramas (Boys Over Flowers, My Princess, Coffee Prince) lately and like any good Asian drama, the characters in it are always eating delicious food. This brought on a craving for comforting Korean food so I made doenjang jjigae this past weekend when my parents came over for dinner.
Will and my mom preferred the spicier version with gochujang mixed in with the doenjang, but the plain version wasn’t too bad. The soy bean paste stew was easy to make and not fussy at all. It only required doenjang, onions, zucchini, potatoes, and firm tofu.
As a side, I also made acorn jelly salad. The dressing was made from Korean pepper flakes, sesame oil, rice vinegar, some brown, sugar, soy sauce, and garlic.
The most time consuming part of this meal was slivering the green onions and soaking them in cold water to get them to curl. It makes me wish I had a uni-tasker green onion cutter. But since I don’t sliver green onions that frequently, that seems like a wasteful thing to have.