Doenjang-Jjigae
Doenjang-jjigae is a warm and comforting Korean stew that gets heady flavor from doenjang, a fermented soybean paste. This popular stew packed with veggies and proteins is typically served with a bowl of rice and banchan (side dishes), sometimes as part of a larger Korean barbecue spread. Traditionally it’s cooked and presented in a ceramic or stoneware pot known as a dolsot, but a Dutch oven is convenient for large quantities as in this recipe. Doenjang is salty, umami-packed and pungent and gives the stew its famously rich flavor. The doenjang is bolstered by an anchovy-based broth for even more savory taste. In this recipe, flavorful pork shoulder is our choice for adding extra depth to the dish, but you can use other cuts of pork or beef if you like. Onions, potatoes and zucchini are classic vegetables for doenjang-jjigae, but improvisation is part of the dish’s popularity so use other vegetables from your pantry if you like. Cubes of soft, silky tofu are usually added at the end for a textural contrast.
Escarole Salad With Anchovy Vinaigrette
“Anchovies are my secret weapon in the kitchen. If someone claims to not like them, just keep it a secret— they’ll never know they’re in there!”
