A concord of comforting textures and wealthy, delicate flavors, doenjang, a Korean fermented soybean paste, boosts the umami style within the broth when blended with a gentle anchovy broth, giving it a well-balanced funk. Boneless ribeye steak will get cooked till simply tender and is accompanied by daikon radish, shiitake mushrooms, zucchini, and tofu. To forestall the steak from overcooking, take away the stew from the warmth earlier than including it in to maintain it moist.
What’s doenjang?
Doenjang is a fermented soybean paste utilized in Korean cooking to boost umami. It has a wealthy and savory taste and is utilized in stews, soups, dressings, and dipping sauces.
What’s the finest substitute for doenjang?
Japanese white miso is the perfect different to doenjang resulting from its related taste and texture. White miso is milder than doenjang, so if you happen to’re utilizing it instead, chances are you’ll want to make use of a bit extra to copy the boldness you’d get from doenjang.
Notes from the Meals & Wine Check Kitchen
Soaking the ribeye in chilly water for a couple of minutes removes any impurities and enhances the general taste of the meat.
Prompt pairing
This savory stew pairs nicely with a malty, medium-bodied ale, like Full Sail Brewing Co. Amber Ale.
Make forward
The anchovy broth may be saved in an hermetic container within the fridge for as much as three days or frozen for as much as three months. Thaw it within the fridge in a single day earlier than utilizing.