Basic Doenjang Jjigae (Korean Soybean Paste Stew)
Basic Doenjang Jjigae (Korean Soybean Paste Stew)
Master the Art of Doenjang Jjigae with Basic Ingredients: A Detailed Recipe by Kim Jin-ok
Hello! As the spring chill lingers, a warm bowl of jjigae is just what we need. Today, I’m sharing how to make a delicious Doenjang Jjigae using simple, everyday ingredients. This recipe is perfect for 3-4 servings and requires 500ml of anchovy-kelp broth, 1 piece of radish (approx. 150g), 1/4 onion, 1/3 zucchini (approx. 120g), 1/2 green onion, 1/4 block of tofu, 2 cloves of garlic (thinly sliced or minced), 2.5 Tbsp of doenjang (Korean soybean paste, approx. 60g), and 1/3 Tbsp of gochujang (Korean chili paste, approx. 7g).
Ingredients- Anchovy-kelp broth: 500ml
- Radish: 1 piece (approx. 150g)
- Onion: 1/4
- Zucchini: 1/3 (approx. 120g)
- Green onion: 1/2
- Tofu: 1/4 block
- Garlic: 2 cloves (thinly sliced or minced)
- Green chili pepper: 1
- Red chili pepper: 1 (optional)
- Doenjang (Korean soybean paste): 2.5 Tbsp (approx. 60g)
- Gochujang (Korean chili paste): 1/3 Tbsp (approx. 7g)
Cooking Instructions
Step 1
1. Prepare the Garlic: While minced garlic is common in doenjang jjigae, thinly slicing the garlic cloves can offer a more pleasant texture and pronounced flavor when eaten. If you prefer minced garlic, prepare about 1/3 Tbsp.
Step 2
2. Chop the Vegetables and Tofu: Slice the radish into thin, bite-sized pieces (about 0.5 cm thick). Cut the onion and zucchini into larger chunks for a nice texture. Slice the green onion diagonally. Thinly slice the green and red chili peppers diagonally. Dice the tofu into roughly 1.5 cm cubes. Tip: Feel free to add more tofu if you love it! The red chili pepper can be omitted if you prefer less heat.
Step 3
3. Cook the Jjigae: Pour the 500ml of anchovy-kelp broth into a ttukbaegi (earthenware pot). Stir in the 2.5 Tbsp of doenjang and 1/3 Tbsp of gochujang until well dissolved, ensuring there are no lumps. Add the prepared radish and sliced garlic to the pot. Bring it to a boil over high heat. Once boiling, add the zucchini and onion, and continue to simmer for another 2 minutes. Skim off any foam that rises to the surface for a cleaner broth. After 2 minutes, add the tofu, green onion, green chili pepper, and red chili pepper. Reduce the heat to medium-low and simmer until all ingredients are tender and cooked through. Taste and adjust seasoning; add a bit more doenjang if it’s not salty enough. If the stew tastes too strong or cloying from the doenjang, a tiny pinch of sugar can balance the flavors. For an extra layer of umami, a splash of fish sauce can also be added.
