10 golden ratios for stew seasoning, organized on a single sheet of paper
🍲 Stews are always cooked, but the seasoning is unpredictable. Some days are too salty, and some days are bland. That's why you add it by taste from time to time. So today, I've neatly organized the stew seasoning golden ratio like a sheet of paper. 👉 Let me start with the conclusion. If you stick to just 500ml of water and three ingredients: gochugaru (Korean red pepper flakes)·doenjang·Korean soup soy sauce, the stew seasoning is almost always right. And the core of stew seasoning is exactly three things. Water is fixed at 500ml, doenjang is the main...
🍲 I always cook stew every time.
It's jagged.
Some days are too salty,
Some days are bland.
Eye-to-eye at the time
It's like that when you put it in.
So today
The golden ratio of stew seasoning
Like a sheet of paper
I organized it all.
👉Let me tell you the conclusion first.
The stew seasoning is 500ml of water
gochugaru (Korean red pepper flakes)·Soybean paste·Korean soup soy sauce
If you only keep three proportions
Almost all are correct.
And the key of stew seasoning is
Just three things.
Water is fixed at 500ml,
Soybean paste at the very end,
Check the liver after boiling it.
If you only keep these three things
The stew seasoning doesn't shake.
No.
📌 First let's talk about the criteria
The below stew seasoning ratio is
All are based on 500ml of water.
Number 1 is 1 tablespoon (15ml),
0.5 is half a glass.
If it's a fermented rice with high salt content
Reduce the amount a little
Please look at your liver.
10 stew seasoning ingredients to see at a glance
1. kimchi jjigae (Korean kimchi stew)
Ingredients: 1 cup of fermented radish,
150g pork, 500ml water
Ratio: gochugaru (Korean red pepper flakes) 1.5, doenjang 0.5,
Korean soup soy sauce 1, minced garlic 0.5
Point: Fry the meat first
Add kimchi and cook for 3 minutes,
Pour water and boil for 10 minutes.
2. doenjang jjigae (Korean soybean paste stew)
Ingredients: half tofu,
Zucchini·onion, water 500ml
Ratio: Soybean paste 2, gochugaru (Korean red pepper flakes) 0.5,
minced garlic 0.5
Point: Soybean paste at the end
Just untie it and take a little rest.
It has to be boiled to be authentic.
3. Sundubu stew
Ingredients: 1 pack of soft tofu, 400ml of water
Ratio: gochugaru (Korean red pepper flakes) 2, Korean soup soy sauce 1,
minced garlic 1, sesame oil 0.5
Points: sesame oil to gochugaru (Korean red pepper flakes)
Sauté and add oil
Put water and tofu.
4. Side stew
Ingredients: ham·sausage·tofu,
Water 600ml
Ratio: Soy sauce 2, gochugaru (Korean red pepper flakes) 2,
gochujang (Korean red chili paste) 1, minced garlic 1, sugar 0.5
Point: Mix the marinade sauce in advance.
Upload in the middle
Cook it and dissolve it.
5. Clear soup with green onions
Ingredients: 100g of radish soup,
Tofu·kimchi, rice water 500ml
Ratio: Soybean paste 1, gochugaru (Korean red pepper flakes) 0.5,
minced garlic 0.5
Point: Cheongkukjang is at the end.
Put it in and boil for a long time.
The scent doesn't live if it's not there.
6. Pork gochujang (Korean red chili paste) stew
Ingredients: 150g pork,
Potatoes·Onions, water 500ml
Ratio: gochujang (Korean red chili paste) 2, gochugaru (Korean red pepper flakes) 1,
Korean soup soy sauce 0.5, minced garlic 1
Point: meat and potatoes
First stir-fry it
Pour the water and boil it.
7. Dongtae stew
Ingredients: 1 Dongtae,
Radish sprouts, mung bean sprouts, water 600ml
Ratio: gochugaru (Korean red pepper flakes) 2, doenjang 0.5,
Korean soup soy sauce 1, minced garlic 1
Point: Learn radish first
Upload the photo later.
Just boil for 10 minutes.
8. Tuna kimchi jjigae (Korean kimchi stew)
Ingredients: 1 can of tuna,
Kimchi 1 cup, water 500ml
Ratio: gochugaru (Korean red pepper flakes) 1, doenjang 0.5,
Korean soup soy sauce 1, minced garlic 0.5
Point: while stir-frying kimchi
Pour water and boil it
At the end of the mackerel.
9. Tofu gochujang (Korean red chili paste) stew
Ingredients: 1 block of tofu,
Onions·scallions, water 500ml
Ratio: gochujang (Korean red chili paste) 1.5, gochugaru (Korean red pepper flakes) 1,
Korean soup soy sauce 0.5, minced garlic 1
Point: Dissolve the seasoning in water
Boiling tofu
Put it in big.
10. Cha Dol Strong Soybean Paste
Ingredients: Beef brisket 100g,
Onions, zucchini, a little water
Ratio: Doenjang 3, gochujang (Korean red chili paste) 1,
gochugaru (Korean red pepper flakes) 1, minced garlic 1
Point: Put in less water
Make me sleepy properly
Put it like ssamjang.
🥄 Basic official recipe for stew seasoning
With 500ml of water
gochugaru (Korean red pepper flakes) 1.5~2,
Doenjang 0.5~2,
Korean soup soy sauce 1, garlic 0.5~1.
The stew seasoning is salty or
I live like this when I'm single.
If it's watery, add another half a cup of water.
If you're single, add Korean soup soy sauce with half a glass each.
If the color fades, add a little more gochugaru (Korean red pepper flakes).
Please put it in.
👩🍳 Remember it as a representative
One stew seasoning
doenjang jjigae (Korean soybean paste stew) is doenjang
If you put it in from the beginning and boil it for a long time
It's easy to get dull.
Cook the vegetables first
Pour the doenjang at the end.
If you boil it for just a little while
It's much more rustic.
Don't look at the stew seasoning every time.
To match with the same measurement
The basic material condition is also important.
gochugaru (Korean red pepper flakes) is finely ground,
Soybean paste has a constant salinity,
Korean soup soy sauce has a strong fragrance
It's good to reproduce the ratio.
Frequently asked questions
Q. When do you add the stew seasoning?
A. After cooking the vegetables
You have to dissolve doenjang at the end.
It's delicious.
Q. gochugaru (Korean red pepper flakes) is wandering around.
A. Lightly stir-fry in sesame oil
If you remove the oil
It dissolves well in the broth.
Q. There is no Korean soup soy sauce.
A. It is seasoned with salt
The color is a little lighter.
Q. Can I use stock instead of water?
A. Dried anchovies and kombu broth noodles
It gets deeper.
The ratio is the same.
Q. How many ml is 1 tablespoon?
A. Based on measuring spoons
It's about 15ml.
📝 Today's summary
Fixed water 500ml,
Doenjang is the last,
The seasoning is boiled after.
gochugaru (Korean red pepper flakes) 1.5~2,
Doenjang 0.5~2,
Korean soup soy sauce 1, garlic 0.5~1.
This stew seasoning golden ratio table is
Save it
Please take it out every time you boil it ✅
💬 What kind of stew do you like?
Do you boil it the most often?
If you leave a comment
In the next episode, the percentage of full-backs is also
I will organize it separately.
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