So last week we went to GD's pension, and if you don't know what I'm talking about, you wanna look here:
Oh my god, Ducky! [S] What?
(singing) Yes sir, I'm one of a kind...!
So while we were there, I decided to make my own dwenjang jigae but, actually,
it was really, really easy because I didn't have measuring cups or spoons,
or anything, it was kind of like an eye-ballable meal, if you will.
I just grabbed all the ingredients, I dumped them in a bag, and I made it right there at the pension, so here is my recipe for easy dwenjang jigae.
Hot pepper flakes.
Chopped garlic.
An onion.
A potato.
Firm tofu.
Enoki mushrooms.
EeeeeeeeaaaAAAAAAH!
Half a zucchini.
It's a tiny hot pepper, it's so tiny!
Water.
Seafood broth ingredients, wait-- hold your questions...!
Soybean paste.
Special ingredient! WIDDLOO-WEE, WIDDLOO-WEE!
Okay, today's special ingredient is dwejang, or denjang, or...dwenjang. I can never quite say it properly, I don't know why.
But this...looks a lot like...poop, you might be thinking to yourself... No? Just me?
There's actually a Korean joke involving the difference between poop and...alright I'm talking too much. Anyways, this is what you need for dwenjang jigae.
It's basically like a fermented...soybean paste, and it's really, really salty.
I would say the closest family I can relate it to is like miso paste in Japan.
But they're still...different, so don't think eating dwejang jigae is gonna taste like miso soup but, like inklings of it.
Apron me!
A-apron me!
Simon? [S] Huh? [M] Did we pack aprons? [S] No. [M] Oh...
Literally just chop everything, it doesn't even matter.
How do I...chop these...I just...umm...mmkay.
Peel and chop potatoes. Remember, when I didn't pack a peeler?
I'll just...peel them by hand, no biggy.
What the--?!
Gently slice the tofu into cubes. GENTLY...!
Prepare the seafood broth.
If you wanna know how, click here and I'll show you how to make it from scratch.
If not, use your fake...canned...seafood broth which totally... Okay you can use chicken broth.
Add potato, onion and garlic.
Cook for five minutes, or until just tender.
Add the zucchini, mushroom and peppers.
Add the soybean paste to a ladle.
Submerge the ladle in your broth and using another spoon,
gently add hot water to the spoon, breaking up the soybean paste.
The goal is to not dump a giant turd of soybean paste into your pot which will stick to the bottom and burn.
Here comes the tricky part: taste your soup.
If it tastes watery, you need to keep boiling it down.
If it tastes REALLY salty, you need to add more hot water.
If it's JUST RIIIGHT, then Mama Bear did a good job...!
(different voice) Gently place the tofu in the soup.
If you dump it in, it will break a-part,
like a girl's heart when you broke up with her...looking at you Henry.
Some like it hot! Add the red pepper flakes.
Here is my recipe for easy dwenjang jigae.
[S] (in Meemers' voice) WHAAAAT?
(in Meemers' voice) Apron me, bitches!
(in Meemers' voice) Apron-ation complete!
(in Meemers' voice) I'm ready to cook some fishies!
He's my sous-chef, but he's the only one I have.
(in Meemer's voice) Let me see the secret ingredient! It's garbage! [M] He's... He's a bit unsanitary at times.
(in Meemer's voice) Let me go through your garbage! [M] He gets a lot of... He gets a lot of food inside of the other food but, he's the only sous-chef I've got.