Hearty and Flavorful Potato Doenjang Jjigae: A Classic Korean Soybean Paste Stew
Hearty and Flavorful Potato Doenjang Jjigae: A Classic Korean Soybean Paste Stew
How to Make Potato Doenjang Jjigae with Zucchini, Tofu, and Gochujang Seasoning
Hello everyone! I’m Ryu Yi, a Naver Food Influencer. Today, I’m using up some leftover vegetables from my fridge to make a delicious Doenjang Jjigae (Korean soybean paste stew). This is a simple, fundamental recipe that features various textures from hearty potatoes, fresh zucchini from my garden, spicy peppers, and soft tofu. It’s a wonderfully satisfying stew that’s perfect with a bowl of rice. Let’s get cooking!
Stew Ingredients- 2 potatoes (medium-sized)
- 1/6 round zucchini (or Korean zucchini)
- 1 onion (medium-sized)
- 1/2 stalk green onion
- 1 pack oyster mushrooms (about 100g)
- 2-3 Korean chili peppers (adjust to spice preference)
- 1 block firm tofu (for frying or stew)
- 1 piece of radish (approx. 3cm thick)
- 3 coin-shaped anchovy broth cubes (or anchovy-kelp broth)
- 1L water (about 5 cups)
Seasoning Ingredients- 2.5 heaped Tbsp Doenjang (Korean soybean paste)
- 1.5 heaped Tbsp Gochujang (Korean chili paste)
- 1 Tbsp minced garlic
- 2.5 heaped Tbsp Doenjang (Korean soybean paste)
- 1.5 heaped Tbsp Gochujang (Korean chili paste)
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
First, slice the radish into thick, bite-sized pieces (about 0.5cm thick). This will add a refreshing depth to the broth. Slicing them generously ensures a pleasant chew.
Step 2
Pour 1L of fresh water into a pot. Add the sliced radish and 3 coin-shaped broth cubes. If you don’t have coin broth, you can use homemade anchovy and kelp broth. Bring to a boil over high heat, then reduce to medium and simmer for about 5-7 minutes to create a flavorful broth.
Step 3
Peel and dice the potatoes, zucchini, and onion into approximately 1.5cm cubes. Potatoes take longer to cook, so dicing them to a similar size as the other vegetables ensures even cooking.
Step 4
Slice the green onion and chili peppers diagonally into about 0.5cm thickness. For the oyster mushrooms, remove the tough base and separate them into individual strands. Dice the tofu into roughly 1.5cm cubes.
Step 5
Once the broth has developed a good flavor, add 2.5 Tbsp of doenjang and 1.5 Tbsp of gochujang to the boiling broth. Stir well with a spoon or the back of a ladle to ensure the pastes are fully dissolved and no lumps remain.
Step 6
After the seasoning is well incorporated, add the diced potatoes, zucchini, and onion to the pot. Ensure the ingredients are submerged in the broth and bring it back to a boil.
Step 7
As the stew simmers, skim off any foam that rises to the surface with a spoon. This step helps to create a cleaner and more refined taste for the broth.
Step 8
When the potatoes are tender and almost cooked through, add the diced tofu and the separated oyster mushrooms. These ingredients cook quickly, so add them towards the end to prevent them from becoming mushy.
Step 9
Finally, as the stew comes to a boil again, add the diagonally sliced green onions and chili peppers, along with 1 Tbsp of minced garlic. Let it simmer for another moment. Adding the chili peppers will give it a pleasant kick!
Step 10
Once all the ingredients are well combined and the stew is fragrant, turn off the heat. Ladle the hearty Potato Doenjang Jjigae into bowls and serve immediately. Enjoy this delicious and comforting stew with a bowl of warm rice!
