Savory Shrimp and Mushroom Doenjang Jjigae (Korean Soybean Paste Stew)
Savory Shrimp and Mushroom Doenjang Jjigae (Korean Soybean Paste Stew)
Hearty Shrimp and Mushroom Doenjang Jjigae: Perfect for a Comforting Meal!
Craving a deeply flavorful and comforting Korean stew today, I decided to whip up a batch of doenjang jjigae using frozen shrimp and the vegetables I had on hand. The combination of plump shrimp, earthy mushrooms, and the rich, savory depth of doenjang is truly satisfying and perfect with a bowl of rice! (1 Cup = 250 ml)
Main Ingredients- Gochujang (Korean chili paste) 0.5 Tbsp
- Doenjang (Korean soybean paste, preferably anchovy-based) 2 Tbsp
- Cheonggukjang powder (fermented soybean paste powder) 1 Tbsp (Optional, for deeper flavor!)
- Firm Tofu, half block (approx. 220g)
- Water 3 Cups (750ml)
- Shrimp 7 pieces (cocktail or raw, peeled or unpeeled)
- Garlic, minced 8 cloves
- King Oyster Mushrooms 1 bunch
- Oyster Mushrooms, a small handful
- Shiitake Mushrooms, 1 medium
- Zucchini, 1/3 medium
- Red or Green Chili Pepper 1 (adjust for spice preference)
Basic Anchovy Broth- Dried Anchovies 8-10 (gutted)
- Dried Kelp (Kombu) 2 pieces (approx. 10x10cm)
- Dried Anchovies 8-10 (gutted)
- Dried Kelp (Kombu) 2 pieces (approx. 10x10cm)
Cooking Instructions
Step 1
First, meticulously prepare all the ingredients for the stew. Dice the tofu into bite-sized cubes. Trim the tough ends of the mushrooms and then either tear or slice them. Slice the zucchini into similar-sized pieces and thinly slice the chili pepper. If using frozen shrimp, thaw them and rinse lightly under cold water.
Step 2
To create a deep and clear broth, pour 3 cups (750ml) of water into a pot. Add the dried anchovies (gutted) and the two pieces of kelp. Once the water comes to a boil, let it simmer for about 10 more minutes. Then, carefully remove and discard the kelp and anchovies to obtain a clean anchovy broth. (Be careful not to over-boil the kelp, as it can release a bitter flavor.)
Step 3
Pour the prepared anchovy broth back into the pot. Add the 2 tablespoons of doenjang. It’s best to place the doenjang in a fine-mesh sieve over the pot and gently stir it into the broth to ensure it dissolves smoothly without clumps. This step is key for a well-blended flavor.
Step 4
After dissolving the doenjang, add 0.5 tablespoon of gochujang to the broth. This chili paste adds a pleasant spicy kick and enhances the overall savory profile and color of the stew.
Step 5
Now it’s time to add the main ingredients! To the doenjang and gochujang base, add the diced tofu, prepared king oyster mushrooms, oyster mushrooms, shiitake mushrooms, and the plump shrimp.
Step 6
Next, add the minced garlic (about 8 cloves) and the sliced zucchini to the pot and let them simmer together. The zucchini will soften and release its natural sweetness, contributing to a smoother, more balanced stew.
Step 7
Finally, add the thinly sliced chili pepper(s). If you prefer a spicier stew, use a Korean green chili pepper (cheongyang pepper). The slight heat from the chili will elevate the overall aroma and taste of the stew. (You can also add thinly sliced green onions at this stage if desired.)
Step 8
For an extra layer of deep, savory flavor, stir in 1 tablespoon of cheonggukjang powder. The unique fermented aroma and taste of cheonggukjang powder will elevate your doenjang jjigae to another level. (This ingredient is optional.)
Step 9
Once all the ingredients have melded together and the stew is bubbling deliciously, ladle the hot Shrimp and Mushroom Doenjang Jjigae into a bowl. Serve it piping hot with a bowl of rice for a hearty and satisfying meal that will surely awaken your appetite. Enjoy!
