Lesi sitshalo esimnandi, esiphunga (doenjang jjigae) yisidlo saseKorea ukudla okudumile ikakhulukazi ezinyangeni zasebusika ezibandayo. I-korean bean unamathela (daenjang) ifana ne- miso yaseJapane kodwa ikhululekile kakhulu futhi inamandla kakhulu. I-Daenjang chigae inenhliziyo enhle futhi ingenziwa cishe nanoma imiphi imifino onayo. Nakuba lokhu kuyisidlo esisodwa lapho ngithanda khona inhlanganisela evamile ye-zucchini, amazambane, ne-pepper yemifino, iyiphundu nge izaqathe, ezinye izigaxa, kanye nama-turnips.
Okuzokwenza
- 6 oz. yenkomo noma imfucumfucu
- 3 c. isobho (inyama yenkomo yaseKorea noma i-anchovy noma i-low-sodium store-ithengwe inguqulo) *
- 1/2 anyanisi, oqoshiwe
- 1 tsp. i-garlic eqoshiwe
- 1/2 zucchini, uthathe ngesigamu ubude obukhulu futhi uceliwe
- 1 amazambane amancane, uthathe iziqu ezincane
- 1 oluhlaza okwesibhakabhaka, osikiwe kancane
- 3 tbsp. i-daenjang (i-soybean paste)
- 1 tbsp. i-kochujang (i-chili pepper unamathele)
- 1 tsp. i-pepper flakes (okukhethwa kukho)
- 1 tsp.
- ugarlic owommbila
- 1
- ikhekhe le-tofu , uthathe iziqu ezincane
- 1 scallion, oqoshiwe
Indlela Yokwenza
- Uma usebenzisa inyama yenkomo, sukela inyama yenkomo kuze kube yilapho ubhanjiswa ngopho. Uma usebenzisa imfucumfucu, yeqa lesi sinyathelo bese uhlanganisa imifino nemifino.
- Engeza isitokisi, anyanisi, i-garlic, i-zucchini, amazambane, ne-pepper bese uletha ngamathumba ngokushisa okukhulu.
- Engeza unamathisela we-soya, i-chili pepper unamathela, ama-pepper flakes (uma usebenzisa), ne-tofu.
- Lapho isobho liqala ukupheka, cisha ukushisa bese wengeza ama-scallions aqoshiwe.
Uma ungenayo isitifiketi esithengiwe noma esitolo, ungasebenzisa amanzi kepha ukwandisa inani lokunamathisela i-soya oyisebenzisayo nosawoti ukunambitha ekupheleni kwesikhathi sokupheka.