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!
