Chewy Aburaage and Mushroom Soybean Paste Stew
Chewy Aburaage and Mushroom Soybean Paste Stew
Quick & Easy Aburaage and Mushroom Doenjang Jjigae with Minimal Ingredients!
This doenjang jjigae is perfect for those times when you’ve cleaned out your fridge and need a simple yet satisfying meal. The surprisingly delicious, chewy aburaage (fried tofu pockets) soak up the savory soybean paste broth, creating a comforting and flavorful dish. It’s a lifesaver when you have very few ingredients on hand!
Main Ingredients- 8 sheets dried aburaage (or fresh aburaage)
- 1 handful of mushrooms (shiitake or king oyster, about 100g)
- 1/4 onion
- 1/4 stalk green onion
- 2 Korean green chilies (cheongyang peppers)
Seasoning & Broth- 1 heaped tablespoon store-bought doenjang (soybean paste)
- 1 teaspoon dried anchovy powder (or 3-4 dried anchovies for broth)
- 1 tablespoon tuna extract sauce (or Korean soup soy sauce)
- 800ml water
- 1 heaped tablespoon store-bought doenjang (soybean paste)
- 1 teaspoon dried anchovy powder (or 3-4 dried anchovies for broth)
- 1 tablespoon tuna extract sauce (or Korean soup soy sauce)
- 800ml water
Cooking Instructions
Step 1
First, prepare the vegetables for the stew. Trim the tough stems off the mushrooms and slice them into bite-sized pieces (about 1-2 cm). Slice the onion thickly into strips or dice it into 1cm cubes. Chop the green onion diagonally and mince the Korean green chilies to add a touch of spiciness.
Step 2
If using dried aburaage, dip it in boiling water for about 10 seconds to rehydrate. Then, rinse it under cold water to remove excess oil and squeeze out any remaining water. This step makes the aburaage softer and removes any unwanted odor. If using fresh aburaage, you can use it directly.
Step 3
Cut the prepared aburaage into 1cm bite-sized pieces. Avoid cutting them too small, as this can reduce the chewy texture. Slicing the onion thickly allows its natural sweetness to infuse more effectively into the broth as it cooks.
Step 4
Pour 800ml of water into a pot. Add 1 heaped tablespoon of store-bought doenjang. Adjust the amount based on the saltiness of your doenjang. Add 1 teaspoon of dried anchovy powder for an extra layer of umami. (If you don’t have anchovy powder, you can add dried anchovies and boil them along with the water.)
Step 5
Add 1 tablespoon of tuna extract sauce (or Korean soup soy sauce) to season the broth and enhance its flavor. Tuna extract sauce can be substituted with soup soy sauce if unavailable; using tuna extract will yield a deeper flavor profile.
Step 6
Add the cut aburaage and the thickly sliced onion to the pot. The aburaage will absorb the broth and become wonderfully soft, while the onion will add a gentle sweetness.
Step 7
Now, add the prepared mushrooms and green onions. The type of mushroom you use can vary the texture and aroma, so feel free to choose your favorite. Shiitake mushrooms offer a great aroma, while king oyster mushrooms provide a satisfying chewiness.
Step 8
Finally, add the minced Korean green chilies for a spicy kick. If you prefer less heat, you can omit them or reduce the quantity. Adding chili peppers makes the broth taste much more refreshing and vibrant.
Step 9
Cover the pot with all the ingredients and let it simmer over medium heat for about 10 minutes. The ingredients will meld together, creating a delicious doenjang jjigae broth. Skim off any foam that rises to the surface for a clearer broth.
Step 10
The jjigae is ready when the aburaage becomes plump and tender after soaking up the broth. Serve hot with a bowl of rice for a delightful meal!
