Deep Flavor Korean Soybean Paste Stew (Doenjang Jjigae)
Deep Flavor Korean Soybean Paste Stew (Doenjang Jjigae)
Authentic Doenjang Jjigae Recipe from a Local Favorite Restaurant
While Doenjang Jjigae is a common dish, every household makes it differently. Here’s a secret to achieving a rich, umami-packed stew: add a tiny bit of honey in the final step! It eliminates any gamey or heavy notes from the soybean paste and enhances the overall flavor. ♡
Main Ingredients- 1 block Tofu (approx. 300g)
- 1/4 Zucchini
- Small piece of Korean radish (approx. 50g)
- 2 Tbsp Doenjang (Korean soybean paste)
- 1 tsp Gochugaru (Korean chili powder, fine)
- 1 Green chili pepper
- 1 Red chili pepper
- 2 stalks Green onion
- 1 Tbsp Minced garlic
- Approx. 4 cups (800ml) Dried anchovy (Dipoeri) broth
Secret Ingredient- 1/2 tsp Honey (optional, adjust sweetness to taste)
- 1/2 tsp Honey (optional, adjust sweetness to taste)
Cooking Instructions
Step 1
First, prepare the vegetables for the stew. Slice the Korean radish thinly into half-moon shapes (nabak-style). Cut the zucchini into bite-sized cubes, about 1.5cm. Thinly slice the green and red chili peppers diagonally. Chop the green onions into roughly 1cm pieces. These colorful additions will make your stew visually appealing and delicious!
Step 2
The secret to a flavorful Doenjang Jjigae lies in the broth! In a pot, combine 5-6 dried anchovies (Dipoeri) with 5 cups (1000ml) of water. Simmer gently over medium-low heat for 20 minutes to create a rich, savory broth. While you can use regular anchovy broth, Dipoeri broth offers a deeper and cleaner flavor profile.
Step 3
Once the broth is ready, strain it through a sieve to remove the solids, keeping only the clear broth. Pour about 4 cups (800ml) of the clear broth into a clean pot and add the thinly sliced Korean radish. Bring to a boil and simmer for about 5 minutes until the radish becomes slightly translucent and tender. The radish will release its subtle sweetness into the broth, enhancing the overall taste of the stew.
Step 4
When the radish is tender, it’s time to dissolve the Doenjang. Place 2 tablespoons of Doenjang in a sieve set over the pot and use a ladle to mash it through, ensuring no clumps remain. Alternatively, dissolve it well in a small amount of broth before adding it to the pot. Once the Doenjang is dissolved and the stew starts to boil vigorously, reduce the heat to a gentle simmer.
Step 5
As the stew simmers, add the cubed zucchini. Cook for another 3-5 minutes, or until the zucchini turns a vibrant green and is tender-crisp. Be careful not to overcook the zucchini, as it can become mushy and lose its pleasant texture.
Step 6
Once the zucchini is cooked, add the tofu, diagonally sliced chili peppers, 1 tablespoon of minced garlic, and the chopped green onions. Add the tofu in larger pieces for a satisfying bite and a nice presentation. Continue to simmer for another 2-3 minutes, allowing all the flavors to meld together.
Step 7
Now for the final secret touch! Stir in 1/2 teaspoon of honey and 1 teaspoon of fine gochugaru. Let it simmer for a moment more to finish. The honey is not meant to make the stew sweet, but rather to neutralize any potentially heavy or pungent notes from the Doenjang and add a subtle layer of flavor complexity. Use it sparingly to maintain the authentic taste of the soybean paste.
Step 8
The addition of a small amount of honey to your Doenjang Jjigae helps the flavonoid compounds to further enhance the umami and savory notes. Serve this delicious stew hot with a bowl of freshly cooked rice. It’s the perfect comforting meal for any occasion!
