Gochujang Jjigae – One Ingredient is the Difference Between Good and Great
If you love gochujang jjigae, then this recipe is bound to tantalize your tastebuds. However, if you are not careful you will ruin it by not using dashima correctly. This article discusses what dashima is, how to use it, and common mistakes using it. If you follow this advice your kimchi jjigae will be fresh, savory, and full of delight. The best kimchi jjigae you have ever tried.
What is Dashima Doing in Gochujang Jiigae?
Dashima is a key ingredient in gochujang jjigae and a great many other asian soups and stews. Its a Japanese invention that amps up flavor to just about anything. If you have ever had an asian soup, I am willing to bet dashima was in it and you did not even know it. The simplest way to describe it is to say that it is a fish stock. Dashima is in its basic form is kombu sea kelp and anchovies boiled in water to create a stock. There are more complex variations to creating dashima stock and different levels of dashima. However, for this gochujang jjigae recipe we will use the simple version — water and anchovies.
How to Use Dashima in Kimchi Jjigae
To make dashima there is a simple formula to follow. Use 6-8 large anchovies, to one quart (1 liter) of water. Soak the anchovies and kombu in the water for 20 minutes. Then boil the ingredients for 10 minutes. Stop cooking and strain out the anchovies and kombu. Use the stock in kimchi jjigae and other asian soups.
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Slice the tofu into squares approximately (1/4 inch, 5mm) thick.
Cut the pork into small cubes (1/2 inch, 10mm) thick.
Place the ingredients near the stove where you will need them.
Add anchovies to water, let them soak for 10 minutes before cooking.
Boil the anchovies for about 10 min, then let rest for 10 minutes.
Add gochujang to the dashima water.
Add a tablespoon of sugar and stir it in.
Add pork and potatoes to the stew. Bring the stew to a boil, and cook for 5 minutes.
Add the onion and zucchini to the stew.
Add a tablespoon of minced garlic. Continue to boil for 5 more minutes. Then finally add the mushrooms and tofu and cook another 2 minutes.
Ladle the Jjigae into a bowl and serve.
Amount Per Serving
Calories 228Calories from Fat 36
% Daily Value*
Total Fat 4g6%
Saturated Fat 1g5%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Total Carbohydrates 31g10%
Dietary Fiber 3g12%
* Percent Daily Values are based on a 2000 calorie diet.
Chef Tips for Making Great Gochujang Jjigae
Be sure to use a stock pot large enough to hold all the ingredients and one that has a heavy bottom. Having a stock pot with a heavy bottom is important because the bottom of the pot will shield the stew from being scorched by the heat from the stove.