Hearty and Savory Basic Doenjang Jjigae
How to Make a Delicious, Classic Korean Soybean Paste Stew
Enjoy a comforting and satisfying basic Doenjang Jjigae, made with simple ingredients that are always a hit! This recipe is perfect for a home-cooked meal, bringing a rich and savory flavor to your table.
Stew Ingredients (Tablespoon Measure)
- 3 Tbsp traditional Doenjang (Korean soybean paste)
- 1/3 Zucchini (sliced into half-moons or diced)
- 1/2 Onion (thinly sliced)
- 1/2 Green onion (chopped)
- 1 Green chili pepper (chopped, optional)
- 1 Red chili pepper (chopped, optional)
- 1 Tbsp minced garlic
- 0.5 Tbsp red pepper flakes (Gochugaru, adjust to taste)
- 1/2 block Firm tofu (diced)
Broth Ingredients (Paper Cup Measure)
- 2 Cups rice water (approx. 400ml)
- 3 Cups water (approx. 600ml)
- 1/2 Cup Korean radish (sliced thinly or diced, approx. 50g)
- 1 Anchovy-kelp broth pack (or preferred broth ingredients)
- 2 Cups rice water (approx. 400ml)
- 3 Cups water (approx. 600ml)
- 1/2 Cup Korean radish (sliced thinly or diced, approx. 50g)
- 1 Anchovy-kelp broth pack (or preferred broth ingredients)
Cooking Instructions
Step 1
First, prepare all the vegetables and tofu for the stew. Slice the Korean radish thinly or dice it, slice the zucchini into half-moons or dice it. Thinly slice the onion, and chop the green onion, green chili pepper, and red chili pepper. Dice the tofu into bite-sized cubes.
Step 2
Pour 2 cups of rice water and 3 cups of plain water into a pot or Korean earthenware pot (ttukbaegi). If you don’t have rice water, you can use only plain water, but rice water adds a richer and deeper flavor. The ratio of rice water to plain water can be adjusted to your preference.
Step 3
Add the broth pack and the sliced Korean radish to the pot. Bring to a boil over high heat and let it simmer for 10 minutes to create the broth. Using a broth pack enhances the umami, resulting in an even more delicious stew. After 10 minutes, remove the broth pack. You can leave the radish in or remove it at this stage if you prefer a softer texture.
Step 4
Once the broth is ready, dissolve the Doenjang (soybean paste) into it. For a smooth paste, you can strain the Doenjang through a sieve and mash it with a spoon. Adjust the amount of Doenjang according to its saltiness.
Step 5
After the Doenjang is well dissolved in the broth, add all the prepared vegetables: zucchini, onion, green onion, chili peppers, and radish. Adding plenty of vegetables will result in a richer flavor and texture.
Step 6
Add the minced garlic and red pepper flakes (Gochugaru) to enhance the stew’s savory and slightly spicy taste. Finally, add the diced tofu and simmer for a little longer. Your hearty and delicious basic Doenjang Jjigae is now complete! Ensure all ingredients are cooked through and enjoy your flavorful stew.
