Savory Doenjang Jjigae: Perfect for a Chilly Evening!
Savory Doenjang Jjigae: Perfect for a Chilly Evening!
How to Make Basic Doenjang Jjigae: A Complete Guide from Ingredients to Cooking Time
The rain today makes the evening feel a bit chilly, doesn’t it? On days like these, a comforting bowl of soup is just what you need. We’ve prepared a classic Doenjang Jjigae (Korean Soybean Paste Stew) without any special ingredients. It’s a simple yet deeply satisfying dish, perfect for a cozy meal. Let’s get started!
Base Broth Ingredients- 500ml Water or Beef Bone Broth
- 1 pack Dried Anchovy and Kelp Broth (or 1 set of dried anchovies and kelp)
Main Stew Ingredients- 1/2 Korean Zucchini (Hobak), sliced into half-moons
- 1/2 Onion, thinly sliced
- 1 bag Enoki Mushrooms, trim the base and separate the strands
- 1/2 block Firm Tofu, cut into cubes
- 1/2 Korean Zucchini (Hobak), sliced into half-moons
- 1/2 Onion, thinly sliced
- 1 bag Enoki Mushrooms, trim the base and separate the strands
- 1/2 block Firm Tofu, cut into cubes
Cooking Instructions
Step 1
The foundation of a delicious Doenjang Jjigae is its broth. Instead of plain water, using rice water, beef bone broth, or anchovy-kelp broth will result in a deeper and richer flavor. Today, we’re using beef bone broth as our base.
Step 2
To enhance the umami flavor, we’ll add 1 pack of dried anchovy and kelp broth. You can skip this step if you prefer, but adding it will result in an even more complex taste.
Step 3
It’s time to prepare the star ingredients of our stew: fresh vegetables. Gather all your prepared vegetables, including Korean zucchini, onion, enoki mushrooms, and tofu.
Step 4
Chop the vegetables into bite-sized pieces. Slice the Korean zucchini into half-moons, thinly slice the onion, trim the base of the enoki mushrooms and separate the strands, and cut the tofu into cubes. Fresh ingredients are key to a great tasting stew, so make sure to clean and prepare them thoroughly.
Step 5
Once the prepared broth starts to boil, dissolve 2-3 tablespoons of doenjang. The amount of doenjang depends on its saltiness and your preference, so start with 2 tablespoons, taste, and add more if needed. It’s best to adjust gradually to avoid making the stew too salty.
Step 6
It’s important to dissolve the doenjang smoothly without any lumps. Using a sieve to mash and dissolve the doenjang will make this process easier and ensure a more consistent texture.
Step 7
Add 1 tablespoon of minced garlic to the savory doenjang broth to enhance its aroma.
Step 8
When the broth comes to a boil again, add the harder vegetables first, as they take longer to cook. Start with the onion and Korean zucchini.
Step 9
As it simmers, the characteristic savory aroma of Doenjang Jjigae will begin to fill your kitchen. The cooking time can vary slightly depending on your stove’s heat, but about 15 minutes is usually enough for the ingredients to cook and the flavors to meld beautifully.
Step 10
Now it’s time to add the softer ingredients: enoki mushrooms and tofu. These ingredients cook quickly, so it’s best to add them towards the end.
Step 11
Even though we’re using basic ingredients, don’t be shy! Adding a generous amount of each ingredient will make your stew even more delicious. Enjoy the rich flavor from a hearty portion of ingredients!
Step 12
If you prefer a spicier or more robust flavor, feel free to add gochugaru, Cheongyang peppers, and scallions to your liking. The fragrant scallions and the spicy kick from the Cheongyang peppers will elevate the taste of your stew.
Step 13
We’re already nearing the end of making our basic Doenjang Jjigae. It’s amazing how such common ingredients found in most refrigerators can be transformed into such a wonderful and delicious stew!
Step 14
Turn off the heat when the vegetables have absorbed the flavors of the doenjang broth and it smells delicious. Basic Doenjang Jjigae cooks quickly, so about 15 minutes is sufficient for delicious results, but if you prefer it simmered longer, 20 minutes will also work perfectly.
