Recipe: Yummy Soya bean flake stew

Recipe: Yummy Soya bean flake stew Delicious, fresh and tasty.

Soya bean flake stew. Add the water (or anchovy broth) and stir well to dissolve the soy bean paste. Add the sliced green chilli , silken tofu and golden straw mushroom. Leave it to boil on small fire.

Doenjang Jjigae complements many great meat and fish dishes such as bulgogi, galbi and grilled fish.

The quality of doenjang jjigae is dependent upon the soybean paste and the richness of the base broth.

Doenjang jjigae, or fermented soybean paste stew, is a staple comfort food in Korean cuisine.

You can cook Soya bean flake stew using 9 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Soya bean flake stew

1. You need of pkt mince sossi(you can use chunks if it's your preference).

2. Prepare of chopped onion.

3. Prepare of diced tomatoes.

4. It’s of diced potatoes.

5. You need of chopped carrots.

6. Prepare of Chopped cabbage or spinach(optional).

7. Prepare of a cup of peas(optional).

8. You need of Spices(cayenne, garam masala etc).

9. You need of Cooking oil.

While I always had it growing up, it's only as I've gotten older that I've come to appreciate its taste.

The slightly funky aroma can throw some people off in the beginning, but the comfort it brings once you taste it is incredible.

Add soybean paste, chili pepper paste, pepper flakes (if using), and tofu.

When the stew begins boiling again, turn off heat and add chopped scallions.

Soya bean flake stew step by step

1. In a saucepan, fry the onions till translucent. Add the tomatoes and cook down till it forms a paste..

2. In the meantime, put the sossi mince in a bowl and add some cold or warm water to it and soak it for a while till it slightly puffs up. Same is applicable to the chunks..

3. The next step is totally up to you. You can cook the potatoes and carrots separately, then mix them in later or add them to the tomato paste in your saucepan. When in a hurry, I do the latter..

4. Add the potatoes and carrots to the saucepan and allow to cook for a short while..

5. Add the sossi(including the water) to the saucepan. At this stage you can add your spices and other taste enhancers. Be careful not to overdo any salt based broths and powders(eg. royco) because the sossi is salty on its own. Cover and let cook for 10mins. Keep the water you add to a minimum so it can be thick..

6. Slightly steam the cabbage separately and set aside..

7. Mix your cabbage into the stew. This stage is optional, you can serve it separately..

8. Serve with white rice or accompaniment of choice. Enjoy..

If you don't have homemade or store-bought stock, then you can use water but then increase the amount of soybean paste you use and salt to taste towards the end of cooking time.

Drain the soy granules/chunks and reserve the soaking liquid.

Squeeze the soy well to remove as much liquid as possible.

To do this I place the soy in the fine sieve and press it with a large spoon.

Heat the oil in a large cast iron or non-stick pot.