Recipe from my favourite Korean chef, Maangchi. I must get a copy of her cookbook.
Jaden added more rice and we finished the entire stew pot and green onion pancake. My cooking must have improved or they are more easy now due to the MCO cause they used to tell me “Mommy, can you please stop cooking”.
Ingredients (Serves 3-4):
- 1 medium potato, peeled and cut into ½-inch cubes (about 1 cup)
- 1 medium onion, cut into ½-inch pieces (about 1 cup)
- 1 small zucchini, cut into ½-inch pieces (about 1 cup)
- 1 green Korean chili pepper (cheong-gochu), stemmed and chopped
- 4 garlic cloves, minced
- 4 large (8 medium) size shrimp, shelled, deveined, washed, and coarsely chopped (about ⅓ cup)
- 2½ cups of anchovies stock (water and 7 dried anchovies, guts removed)
- 5 tablespoons (1/3 cup) fermented soybean paste (doenjang)
- 6 ounces (3 pieces) medium-firm tofu, cut into ½-inch cubes (about 1 cup)
- 2 green onions, chopped
- Add potato, onion, zucchini, chili pepper, garlic, and shrimp in an earthenware pot or stainless-steel pot.
- Wrap the dried anchovies in cheesecloth (or a dashi bag, a pouch for stock-making sold at a Korean grocery store) and put them into the pot with other ingredients. Add water and cover.
- Cook over medium-high heat for 15 minutes until it starts boiling. (If use stainless steel pot, it will take about 7 to 8 minutes)
- Stir in the soybean paste, mixing well. Cover and cook for 20 minutes longer over medium heat.
- Add the tofu and cook for another 3 minutes. Remove the anchovy pouch and discard.
- Sprinkle with the green onions and serve as a side dish to rice. Serve it directly from the pot, or transfer to a serving bowl. Everybody can eat together out of the pot, or portions can be ladled out in individual bowls for each person.