Clear and Refreshing Doenjang Jjigae
A Clean and Spicy Stew, Balanced and Flavorful, without the Heavy Aftertaste
Here’s a basic Doenjang Jjigae (Korean soybean paste stew) recipe that is refreshingly clean and not too salty or heavy. This version has a slightly more generous broth, making it perfect for scooping and enjoying. We achieve a deep, cool flavor by simmering radish and using a homemade broth, then add a hint of spiciness with Cheongyang chili powder for an extra refreshing kick. If you’ve found traditional Doenjang Jjigae to be too rich or salty, give this recipe a try and experience the clear, invigorating taste. It’s sure to become a favorite!
Stew Ingredients
- 1/2 block Tofu
- 100g Korean Zucchini (Aehobak)
- 1/2 Onion
- 1/2 stalk Green Onion
- 1 Red Chili Pepper
- 1 Cheongyang Chili Pepper (for extra spice)
- 100g Radish (Moo)
- 1500cc Water (approx. 7.5 cups)
Broth Ingredients
- 1 sheet Dried Kelp (Kombu)
- 8 Dried Anchovies (for broth)
Seasoning
- 2 Tbsp Doenjang (Korean soybean paste)
- 2 pinches MSG (optional, for umami)
- 1 Tbsp Cheongyang Chili Powder
- 1 Tbsp Minced Garlic
- 1 sheet Dried Kelp (Kombu)
- 8 Dried Anchovies (for broth)
Seasoning
- 2 Tbsp Doenjang (Korean soybean paste)
- 2 pinches MSG (optional, for umami)
- 1 Tbsp Cheongyang Chili Powder
- 1 Tbsp Minced Garlic
Cooking Instructions
Step 1
First, prepare all your ingredients by chopping them into bite-sized pieces. Cut the tofu into 1.5cm cubes. Slice the Korean zucchini and onion into half-moons. Thinly slice the chili peppers on an angle, and cut the green onion into large diagonal pieces. Slice the radish thinly and flatly, about 0.5cm thick, so it cooks through nicely and absorbs the broth flavor.
Step 2
In a pot, add 1500cc (about 7.5 cups) of water. Add the cleaned dried kelp, dried anchovies (with insides removed if desired), and the thinly sliced radish. Bring to a boil over high heat. Once boiling, reduce the heat slightly and simmer for about 10 minutes to create a flavorful broth.
Step 3
After 10 minutes, carefully remove the dried kelp. Avoid over-boiling the kelp as it can impart a bitter taste. After removing the kelp, continue to simmer the broth over medium heat for another 3 minutes. This helps to further extract the delicious flavors from the anchovies and radish.
Step 4
After these 3 minutes, remove all the dried anchovies from the pot. While leaving them in can add more depth, removing them will result in a clearer, cleaner broth. Choose based on your preference for clarity and depth of flavor.
Step 5
Once the anchovies are removed, skim off any impurities or foam that may have risen to the surface of the broth. This step ensures a clean and pure broth that allows the delicate flavors of the Doenjang to shine through.
Step 6
Now it’s time to add the Doenjang. Stir in 2 generous tablespoons of Doenjang into the clear broth. To ensure it dissolves smoothly, ladle a small amount of broth into a separate bowl, mix the Doenjang into it until it’s a smooth paste, then add this mixture back to the pot. This prevents lumps. Taste the broth and add a little more Doenjang if needed to reach your desired saltiness and flavor.
Step 7
With the Doenjang well incorporated, add 1 tablespoon of minced garlic and 2 pinches of MSG (if using) to enhance the savory notes. The MSG helps to round out the flavors and add an extra layer of umami.
Step 8
For a pleasant kick of spice, add 1 tablespoon of Cheongyang chili powder. This chili powder adds a vibrant heat that makes the stew even more refreshing and invigorating. Feel free to adjust the amount based on how spicy you like it.
Step 9
It’s time to add the rest of the ingredients! Add all the prepared ingredients, except for the green onions, into the pot: tofu, Korean zucchini, onion, chili peppers, and radish. Let it simmer to allow the flavors to meld.
Step 10
Once the stew comes back to a rolling boil after adding the ingredients, reduce the heat to medium-low and let it simmer for about 3 more minutes. This allows the ingredients to cook through and the flavors to fully develop. Finally, add the sliced green onions and let it simmer for another moment before serving. Your delicious Doenjang Jjigae is ready!
Step 11
This Doenjang Jjigae is characterized by its slightly more generous broth and milder saltiness compared to typical stews. It’s wonderfully clean, invigoratingly spicy from the Cheongyang chili, and boasts a refreshing, savory taste. Enjoy this warm, satisfying, and delicious meal!
