Hearty Mushroom Doenjang Jjigae (Korean Soybean Paste Stew)
Hearty Mushroom Doenjang Jjigae (Korean Soybean Paste Stew)
Authentic Mushroom Doenjang Jjigae Recipe
A deeply flavorful and refreshing Korean soybean paste stew (Doenjang Jjigae) packed with various mushrooms and vegetables. This recipe combines homemade and store-bought doenjang for a balanced, savory taste. Perfect for a comforting meal!
Stew Ingredients- Anchovy-Kelp Broth: 6-7 cups (Using broth instead of plain water adds a richer umami flavor)
- King Oyster Mushroom: 1 (Slice into bite-sized pieces)
- Tofu: 1/2 block (Cut into cubes)
- Zucchini: 1/2 (Slice into half-moons or cubes)
- Shiitake Mushroom: 2 (Remove stems and slice)
- Enoki Mushroom: 1 bunch (Trim the base and separate the strands)
- Oyster Mushroom: 1 handful (Trim the base and gently separate)
- Onion: 1/2 (Slice thinly)
- Cheongyang Pepper: 1 (Slice diagonally for a spicy kick)
- Red Bell Pepper: 1 (Slice diagonally for color)
- Green Onion: 1/2 stalk (Slice diagonally)
Seasoning- Homemade Doenjang (Korean Soybean Paste): 1 Tbsp (Adds a rich, savory depth)
- Store-bought Doenjang: 1 Tbsp (Provides a clean, umami flavor)
- Gochugaru (Korean Chili Flakes): 0.3 Tbsp (Adjust for desired spiciness)
- Homemade Doenjang (Korean Soybean Paste): 1 Tbsp (Adds a rich, savory depth)
- Store-bought Doenjang: 1 Tbsp (Provides a clean, umami flavor)
- Gochugaru (Korean Chili Flakes): 0.3 Tbsp (Adjust for desired spiciness)
Cooking Instructions
Step 1
Begin by preparing the broth, which is key to the stew’s deep flavor. Pour 6-7 cups of water into a pot and add a broth pack (containing anchovies, kelp, dried shrimp, dried shiitake mushrooms, etc.). Bring to a simmer over medium heat. Using broth instead of plain water will make your doenjang jjigae significantly more delicious and refreshing.
Step 2
While the broth is simmering, prepare the ingredients for the stew. Slice the mushrooms (king oyster, shiitake), zucchini, and onion into bite-sized pieces (e.g., 1cm thick half-moons or cubes). Cut the tofu into approximately 2cm cubes.
Step 3
Prepare the chili peppers and green onions that will add a bit of heat and color. Slice the Cheongyang pepper and red bell pepper diagonally about 0.5cm thick. Slice the green onion diagonally as well. Trim the base of the enoki and oyster mushrooms and gently separate them.
Step 4
Once the broth is boiling, remove the broth pack with a sieve. Dissolve 1 tablespoon of homemade doenjang and 1 tablespoon of store-bought doenjang into the broth. Keep in mind that the saltiness of doenjang varies by household, so it’s best to start with these amounts and adjust to your taste. For an even richer flavor, consider adding a tablespoon of finely ground dried shiitake mushrooms, dried shrimp, or kelp.
Step 5
Add the zucchini and onion to the doenjang-infused broth first, as they take longer to cook. Bring back to a simmer over medium heat and cook until the vegetables begin to soften.
Step 6
Once the zucchini and onion look translucent and are starting to cook, add the prepared mushrooms (king oyster, shiitake, enoki, oyster) and tofu. Adding the mushrooms at this stage helps preserve their natural flavor and aroma.
Step 7
Finally, add the diagonally sliced red bell pepper, Cheongyang pepper, and green onion. Stir in 0.3 tablespoons of gochugaru for a spicier, more appetizing stew. Let it simmer for a few more minutes for the flavors to meld. Taste and adjust seasoning with salt if needed.
Step 8
Your delicious Mushroom Doenjang Jjigae is ready! Enjoy the savory doenjang, rich mushroom flavors, and refreshing broth with a bowl of hot rice.
