Lunch

Doenjang Jjigae Consommé with Pan-Seared Halibut, Charred Mushroom Royale & Toasted Barley Garnish

Name: Doenjang Jjigae Consommé with Pan-Seared Halibut, Charred Mushroom Royale & Toasted Barley Garnish
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 2 servings
Ingredients: 1 lb premium halibut collar or center-cut fillet (6 oz per person); 8 cups kombu-shiitake dashi (or high-quality Japanese dashi); 2 tbsp red doenjang (Korean red soybean paste); 1 tbsp white miso (shiro-miso); 1 tsp black miso (hatcho or black bean miso); 8 oz firm silken tofu, cut into ¾-inch cubes; 6 oz shiitake mushrooms, halved; 4 oz enoki mushrooms, separated into clusters; 2 cloves garlic, sliced paper-thin on microplane; ½ inch fresh ginger, minced; 1 scallion, white and pale green parts, thinly sliced; 2 tbsp unsalted butter; 1 tbsp neutral oil; Fleur de sel and white pepper; 2 tbsp barley malt powder (mugi koji); 4 fresh sage leaves; 1 tsp gochugaru for garnish (optional)

A chef's interpretation of the humble doenjang jjigae: a clarified, jewel-like consommé infused with three types of aged doenjang (red, white, and black miso blends), topped with a center medallion of pan-seared halibut, accompanied by charred shiitake and enoki mushrooms, silken tofu squares, and finished with a scattered garnish of toasted barley malt and crispy fried sage.

527calper serving 52gprotein 25gcarbs 25gfat 20min prep 50min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this