Doenjang Naartjie Stews - a guide on how to use this sauce

Vegetables – Roast your choice of vegetables on lined baking sheets until all are cooked through and beautifully coloured.  Pour the Doenjang Naartjie Sauce into a serving dish that can go in the oven. Arrange the Roasted Vegetables on top of the sauce and pop in a 180° oven for 15 – 20 minutes to heat through.  Garnish with spring onions and coriander or mint or both.

Chicken – brown the chicken, then remove from the pan.  Add a sliced onion and carrot to the pan and simmer until the onion is translucent.  Add the chicken, one cup of stock and allow to cook, covered, very gently for 30 minutes. Add the Doenjang Sauce and allow the “stew” to simmer gently and uncovered for another 10 to 15 minutes.  If the sauce looks dry, and another ½ cup of water.  You could put the whole dish in a 180° oven with the sauce, covered for 30 mins and finish, uncovered, for a further 10 – 15 minutes.  Serve garnished with sliced spring onions and sesame seeds.

Pork Chops/Eisbein – fry your chops as you would usually and add the sauce to the pan in the last 5 minutes of cooking, adding a few tablespoons of water if the mixture seems too dry.  Serve, garnished with spring onions and sesame seeds and a few fried slices of nartjie and some snipped mint.

Slow braised Beef – Again, braise the beef with onions and vegetables as per your regular recipe, then add the Doenjang sauce in the last 20 minutes of cooking. Garnish with coriander and/or mint.