Gogitjip (Korean BBQ House) Style Doenjang Jjigae
Gogitjip (Korean BBQ House) Style Doenjang Jjigae
The Easiest Way to Make Delicious Korean BBQ House Doenjang Jjigae at Home
There are days when you crave that authentic Gogitjip Doenjang Jjigae! This super simple recipe lets you whip up a hearty bowl that pairs perfectly with rice, making one bowl disappear in no time. It’s incredibly satisfying!
Ingredients- 130g package of pre-made Gogitjip (Korean BBQ House) Doenjang Jjigae paste
- 400ml water
- 1/4 zucchini
- 1/4 onion
- 60g Korean radish (mu)
- 1 handful of Korean rock parsley (naengi) (optional, omit if out of season)
- 1/4 block firm tofu
Cooking Instructions
Step 1
First, prepare the key ingredient: one 130g package of ‘Chungjungone Gogitjip Doenjang Jjigae Paste’. Using a pre-made paste allows you to easily achieve a deep, authentic flavor at home, just like at a Korean BBQ restaurant.
Step 2
In a pot with some depth, add all of the Gogitjip Doenjang Jjigae paste. This paste is the foundation of your jjigae’s delicious flavor!
Step 3
Pour 400ml of fresh water into the pot with the Doenjang Jjigae paste. Accurately measuring the water will help create the perfect broth consistency.
Step 4
Wash the 1/4 zucchini, cut it into quarters, and then slice it thinly, about 0.5cm thick. Thinly sliced zucchini cooks faster and absorbs the broth’s flavor beautifully.
Step 5
Cut the 1/4 block of firm tofu into 1cm cubes. The soft tofu adds a creamy texture and savory depth to the stew.
Step 6
Peel and thinly slice the 60g of Korean radish (mu) into small, square pieces. Adding radish makes the broth even more refreshing and complex in flavor.
Step 7
Peel and dice the 1/4 onion into 1cm cubes. (Tip: If you enjoy the sweetness of onions, feel free to add more than the recipe calls for! I added half an onion today for extra sweetness.)
Step 8
Prepare a handful of fragrant Korean rock parsley (naengi). Its unique earthy aroma significantly enhances the Doenjang Jjigae. (Tip: If it’s not the right season or you can’t find naengi, you can still make a delicious jjigae without it. Using frozen naengi from spring is also a great option.)
Step 9
Now, add all the prepared vegetables (zucchini, radish, onion), tofu, and the fragrant naengi to the pot with the paste and water. Bring this mixture to a boil over high heat.
Step 10
Once the jjigae starts to boil vigorously, reduce the heat to low and simmer for an additional 6 minutes. This gentle simmering allows the flavors of the ingredients to meld perfectly into the broth. After 6 minutes, turn off the heat and enjoy! You’ll be amazed at how deeply savory and satisfying it is, truly rivaling the taste of Doenjang Jjigae from a Korean BBQ house. (Tip: Feel free to add other leftover vegetables you have, like shiitake mushrooms or more zucchini. If you like a spicy kick, thinly slice a Cheongyang pepper and add it for a delightful heat!)
