serves
2
prep
5 minutes
cook
30 minutes
difficulty
Easy
serves
2
people
preparation
5
minutes
cooking
30
minutes
difficulty
Easy
level
Stream free On Demand
Bowl Me Over
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 700 ml water
- 1 sheet dried kelp, cut into 5 cm squares
- 5 g dried anchovies
- 10 sea squirt (see Note)
- 1 tbsp doenjang
- 1 tsp gochugaru
- 200 g marinara mix, lightly rinsed
- 150 g medium-firm tofu block, cut into 2 cm cubes
- 150 g zucchini, roughly chopped
- 50 g enoki mushroom, trimmed, torn into bite-sized clusters
- 2 bird’s eye chillies, sliced diagonally
- Kimchi and steamed rice, to serve
Instructions
- Pour the water into a large saucepan with the dried kelp, anchovies and sea squirt. Bring to the boil over high heat, then reduce to medium and simmer for 15 minutes. Use a fine mesh strainer to remove the solids from the broth and discard.
- Stir through the doenjang, gochugaru and the marinara mix and simmer for a further 5 minutes. Stir through the tofu, zucchini and mushroom and simmer for another 5 minutes, followed by the chilli. Reduce the heat to low and cook for a further 5 minutes. Taste and add extra doenjang if you like!
- Serve the doenjang-jjigae with kimchi and rice.
Note
- Frozen sea squirts are available at Korean grocery stores.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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Bowl Me Over
