Korean Soybean Paste Stew
These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.
Ingredients:
2 cups rice starch water*
6-7 dried anchovies
1 piece (3″) dried sea kelp 2 generous Tbsp
Doenjang (soybean paste)
1/2 package (4 oz) tofu, cut into 1″ cubes
1/2 onion diced
1/2 zucchini diced
1 tsp Korean chili flakes
1 garlic clove chopped
1 green or red chile sliced
1/2 package enoki mushrooms or one handful of any mushrooms sliced
1/2 Asian leek or 1 green onion sliced
Instructions:
* Rice starch water : rinse rice once with water and drain. Add a 1/2 cup of water again, toss and swirl around the rice for 30 seconds. You will see the water turning into milk-like. Add 2 cups of water and swirl to collect all the starch from the rice. Drain to save the starch water in a bowl.
Bring small 1 qt stone or heavy bottom pot over medium-high heat. Toast the anchovies for 1 minute and pour the rice starch water to the pot. Add the sea kelp and bring to boil and simmer for 5 minutes. Remove the anchovies and sea kelp, discard them. Using a coarse mesh strainer, mash the Doenjang paste into the pot so it gets incorporated with stock. Add onion, zucchini, chili flakes and let them boil. Add tofu, garlic, chili and cook for 2 minutes. Lastly add Enoki mushrooms and green onion. Remove the pot from heat and serve hot with rice.
From beyondkimchee.blogspot.com