Hearty and Delicious Tofu Doenjangjang
Hearty and Delicious Tofu Doenjangjang
How to Make Doenjangjang with Tofu, Tofu Ssamjang Recipe
As the weather gets warmer and my partner gets tired easily, I pondered over dinner menus every day and decided to make Doenjangjang, which he loves. This is a recipe for a hearty and delicious Tofu Doenjangjang that makes you want to finish a whole bowl of rice!
Ingredients- Tofu 110g (firm or silken)
- Zucchini 93g
- Onion 41g
- Green Onion 288g (mostly white part)
- Minced Garlic 9g (approx. 1.5 Tbsp)
- Doenjang (Korean soybean paste) 1 Tbsp
- Gochujang (Korean chili paste) 1 Tbsp
- Perilla Oil 1 Tbsp
- Oligosaccharide (or corn syrup) 1 tsp
- Soup Stock Cube 1 (anchovy, kelp, etc.)
- Water 100ml
- Sesame Seeds, a sprinkle
Cooking Instructions
Step 1
Wash the zucchini, onion, and green onion thoroughly. Cut them into appropriate sizes for the vegetable chopper and prepare them. Also, get the soup stock cube ready.
Step 2
Place the prepared vegetables into the vegetable chopper and finely mince them. Aim for a size of about 2-3mm for the best texture.
Step 3
Cut the tofu into bite-sized cubes, approximately 5mm thick. While you can crumble the tofu, dicing it into small squares is recommended for a pleasant texture.
Step 4
Soup stock cubes can be added whole when making stews or soups. However, for dishes like Doenjangjang or Ssamjang, where you need to extract flavor quickly, it’s best to finely chop or mash the cube. This ensures a rich umami flavor in a shorter cooking time.
Step 5
In a frying pan, combine the finely minced vegetables with 1 Tbsp of perilla oil. Place over medium heat on the gas stove. Sauté the vegetables until they are lightly softened and fragrant.
Step 6
Sauté the vegetables for about 3-5 minutes until they become slightly translucent and tender. This step helps to evaporate some of the vegetables’ moisture, leading to a deeper flavor.
Step 7
Add 1 Tbsp of gochujang (Korean chili paste).
Step 8
Next, add 1 Tbsp of doenjang (Korean soybean paste). You can adjust the ratio of doenjang and gochujang to your preference.
Step 9
Finally, add 1 tsp of oligosaccharide (or corn syrup) for a touch of sweetness.
Step 10
Stir everything together thoroughly with a spatula to ensure the seasonings are evenly distributed and don’t burn. Continue to stir-fry for about 1-2 more minutes, allowing the doenjang and gochujang to meld with the vegetables.
Step 11
Once the seasonings are well combined with the vegetables, add the finely chopped soup stock cube and mix it in. The umami from the stock cube will significantly enhance the flavor of the Doenjangjang.
Step 12
Pour in 100ml of water and continue to stir over medium heat with the spatula. This helps to dissolve any clumps of seasoning and integrate all the ingredients.
Step 13
When the mixture comes to a gentle boil, add the prepared tofu. Stir gently to avoid breaking the tofu. Continue to simmer for another 1-2 minutes, allowing the tofu to absorb the flavors.
Step 14
Once it boils again, stir everything once more and then turn off the heat. Be mindful that simmering the Tofu Doenjangjang for too long can cause the liquid to reduce and the seasoning to become too strong. Adjust the cooking time according to your taste and desired consistency. It should be thick enough to coat rice.
Step 15
Finally, sprinkle a generous amount of sesame seeds on top for added aroma and nutty flavor. Your delicious Tofu Doenjangjang Ssamjang is now complete and ready to be enjoyed with a bowl of warm rice!
