Baek Jong Won's Dwenjang Jiggae~ 집밥 백선생 : 된장찌개

It's 집밥 백선생 Fever in Korea! This time I want to share the Baek Son-Seng style Dwenjang Jiggae! I have been cooking Dwenjang Jiggae with different ingredients before. I would say this is the most easy and fast ready Dwenjang Jiggae and it is very delicious too! Hubby requests me to make this Dwenjang Jiggae again and again after he had it for the first time with 2 bowl of rice gone. My Earth-ware is medium size (for 2 serving), but I only manage to take few sips of the soup and 1-2 spoon of the ingredients inside, there rest was finish by him. haha!

Ingredient (2 Servings):

Thinly slice Beef  (or Pork) - 1/2 Cup

Radish slices - 1/2 cup

Dwenjang - 4 Teaspoons

Gochujang - 1 Teaspoon

Sugar - 1 Teaspoon

Minced Garlic - 1 Teaspoon

Hot pepper (chill) - 1 pc

Green onion - 1 stalk

How to Cook:

Step 1.

Thinly slice  pork meat & radish, julienne the chili peppers, chopped the green onions and minced the garlic, set aside. 

I am using pork neck meat here. Baek SonSeng is using beef in the show, however pork is also suitable. Use meat that have some fat on it or you can mix lean meat with a little pork belly. Don't use just pork belly meat as it will make the soup turns out oily.

Step 2.

To make dwenjang jiggae, you need Dwenjang (Fremented bean paste), Gochujang (Red pepper paste) and sugar. These two are essential ingredients that often use in making most of the Korean dish and stews.

Step 3.

Heat up the earth-ware, saute the thinly slice pork without oil until the meat is cooked. The meat will release a little bit of oil from it's fat and it won't stick on the earth-ware. 

Step 4.

Add in the thinly slice radish and continue to saute until the all the radish is cook or soften.

Step 5.

Add in rice water and bring it to boil. (Tips: Use the second time or third time rinsing water from washing rice for cooking soup). If you do no have rice water, you can use normal water.

After the rice water start boiling, add in 4 teaspoons of dwenjang, mix it well.

Step 6. 

Continue to add in 1 teaspoon of gochujang, follow by 1 teaspoon of sugar and 1 teaspoon of minced garlic. You can see the color of the water turns oranges like below.

The ratio is 4:1:1:1 (Dwenjang:4, Gochuchang:1, Sugar:1, Minced Garlic:1)

Step 7.

Continue to boil for 10 minutes, topped with chopped green onion and chili pepper slices and let it boil for another 1 minute and it is done!

The secret of this delicious dwenjang jiggae is the combination of meat, radish, sugar and minced garlic. Either one of the ingredient is lacking the taste of the dwenjang jiggae will be different (like something is missing.) Someone has remake the Baek Sonseng's dwenjang jiggae right after the episode in this short video clip - share with all of you and hope you guys will enjoy this dwenjang jiggae like us too!

All Purpose Soya Sauce~ Man-nun Ganjang 만능간장

Ever since Astro channel 395 - Channel M showing 집밥 백선생 Home Food rescue, this cooking show of 4 men who don't know how to cook at all learning how to cook from Baek Song-seng (A famous chef & restaurateur in Korea) has given me ideas on how to cook Korean food in a quick and easy way! Today I am going to share this 만능간장 All purpose Soya Sauce, created by Baek Song-seng that can be use to make different kinds of banchans or main dishes in a fastest way yet delicious compare to normal traditional way! This all purpose soy sauce has become a "must-have" sauce at home for cooking among Korean housewives nowadays.

Ingredients:

Soya Sauce - 6 cups
Minced Pork or Beef - 3 Cups
Sugar - 1 cup

Note: Baek Song-seng use standard paper cup (240ml) as measurement. Suggest you change to small paper cup (120ml) if you don't need that much of man-nun ganjang. Just keep the ratio as 6:3:1


How to Cook:

Step 1.
Pour 6 cups of soya sauce, 3 cups of minced pork and 1 cup of sugar on a pan. (I use small cup here).

 

Step 2. 

Bring to boil on normal fire. Once it start to boil, lower down the heat and let it continue boil for 5 minutes and it is done.

Step 3.
Use a spoon to remove the foam that foaming during the boiling process and it is done.

Step 4.

Store the man-nun ganjang in airtight container after it is cool down, then store in the fridge for later use. Remove the lark (animal fats) that floating on top of the man-nun ganjang if you dislike it. Man-nun Ganjang can be store more than 2 weeks as long as it is store well in the fridge. If you wish to prolong the lifespan (longer than 2 weeks), re-boil the man-nun ganjang and store in a new airtight container.

I will share some recipes of how to use Man-nun Ganjang to make banchans later. Baek song-seng has shared more recipes in last week Episode 11 and even make Japchae with it - as one of the guy (Son Ho Jun) is leaving the show and one of his wish is to learn how to make Japchae.