Classic Korean Doenjang Jjigae (Fermented Soybean Paste Stew)
Classic Korean Doenjang Jjigae (Fermented Soybean Paste Stew)
The Ultimate Basic Doenjang Jjigae Recipe!
This is the most fundamental and delicious recipe for Doenjang Jjigae. It’s perfect for a comforting meal, especially on cooler days. Feel free to use homemade anchovy-kelp broth or store-bought broth!
Ingredients- 700ml Broth (anchovy-kelp or store-bought)
- 2 Tbsp Doenjang (Korean fermented soybean paste)
- 0.5 Tbsp Gochugaru (Korean red chili flakes)
- 120g Radish (approx. 1/4 medium)
- 1 Korean chili pepper (Cheongyang)
- 1 King oyster mushroom
- 1/2 Zucchini
- 1/4 Onion
- 1 block Tofu (approx. 300g)
Cooking Instructions
Step 1
First, gather all the ingredients for your delicious Doenjang Jjigae! Wash all the vegetables thoroughly and chop them into bite-sized pieces that are easy to eat in the stew. Slice the radish into manageable pieces for a pleasant texture, and dice the zucchini and onion nicely. If you prefer a spicier kick, thinly slice the Korean chili pepper. Slice the king oyster mushroom as well. Finally, cut the tofu into cubes.
Step 2
The foundation of a rich and savory Doenjang Jjigae is its broth. Prepare 700ml of broth. Using homemade broth made with anchovies and kelp will provide a deeper flavor, but store-bought broth or broth packs will also yield a delicious result if you’re short on time.
Step 3
Pour the prepared broth into a pot and bring it to a boil over medium heat. Once the broth begins to boil, dissolve 2 tablespoons of doenjang into it. It’s best to add the doenjang when the broth is boiling, as simmering it for too long can sometimes result in a bitter taste.
Step 4
After dissolving the doenjang, add 0.5 tablespoon of gochugaru for a warm and slightly spicy flavor. You can add a little more if you enjoy a spicier stew.
Step 5
Now it’s time to add the vegetables. Start by adding the radish, which has a firmer texture, and let it simmer for a bit. Cooking the radish first allows its sweetness to infuse into the broth, making it more flavorful. Simmer for about 2-3 minutes until the radish is slightly tender.
Step 6
Once the radish is partially cooked, add all the remaining vegetables at once: zucchini, onion, king oyster mushroom, and Korean chili pepper. Adding the vegetables together at this stage helps their flavors meld, creating a richer taste.
Step 7
Finally, gently add the cubed tofu to the pot. Be careful not to break the tofu as you place it in the stew. Now, maintain a medium-high heat and let the stew simmer for about 5 more minutes. This allows all the ingredients to cook thoroughly and become deliciously tender.
Step 8
During the simmering process, check if the radish is cooked through. It’s done when you can easily pierce it with a chopstick. Once all the ingredients are perfectly cooked, turn off the heat and serve. Enjoy this hearty stew with a bowl of hot rice for a satisfying meal!
