Hearty and Savory Soybean Paste Stew (Doenjang Jjigae)
Hearty and Savory Soybean Paste Stew (Doenjang Jjigae)
Simmering Doenjang Jjigae: A Classic Korean Comfort Stew
It feels like ages since I last made a proper doenjang jjigae at home. Since I can’t use my traditional earthenware pot on the induction stove, this bubbling doenjang jjigae is a nostalgic treat. Enjoy this deeply flavorful and comforting Korean staple.
Stew Ingredients- 2 medium potatoes
- 3-4 Tbsp Doenjang (Korean soybean paste, adjust to taste)
- 1 Cheongyang chili pepper (for spiciness, optional)
- 1 red chili pepper (for color and subtle sweetness)
- 5-6 stalks green onions
- 1 block firm tofu
- 1 medium onion
Cooking Instructions
Step 1
Introducing today’s star: a classic Doenjang Jjigae, a beloved Korean comfort food that’s always a hit with family. It’s the perfect companion to a warm bowl of rice!
Step 2
In a pot or earthenware pot, add 3-4 tablespoons of doenjang generously. Pour in broth (anchovy-kelp broth is great for extra umami!), rice water, or plain water. Stir well with a spoon to dissolve the paste completely, ensuring a smoother, cleaner broth.
Step 3
While the broth heats up over high heat, prepare the vegetables. Peel and thinly slice the potatoes and onion (about 0.7cm thick). Cube the tofu into approximately 1.5cm pieces. Finely chop the Cheongyang and red chili peppers (remove seeds if you prefer less heat). Cut the green onions into 2-3cm lengths.
Step 4
Once the broth comes to a boil, add the prepared potatoes and onion first. Let them simmer until the potatoes begin to soften, then add the tofu and continue to cook together. (Tip: Adding potatoes early helps infuse the broth with their starchy sweetness, while adding tofu later prevents it from breaking apart.)
Step 5
When the vegetables are tender, add the chopped chili peppers and green onions. Let the stew simmer for a few more minutes to allow the flavors to meld. The peppers and green onions will add a vibrant aroma and appealing look to the stew.
Step 6
As the stew bubbles vigorously, use a spoon to gently skim off any foam or impurities that rise to the surface. This step is key to achieving a clear broth with the pure, savory essence of the doenjang.
Step 7
Finally, taste the stew and adjust the seasoning with a little salt if needed. Remember that the saltiness of doenjang can vary, so it’s best to add salt gradually. (Tip: A small amount of saeujeot (fermented shrimp paste) can further enhance the savory depth.)
Step 8
Serve the beautifully simmered doenjang jjigae piping hot, ideally in the pot it was cooked in, alongside a bowl of steamed rice for a truly satisfying meal. Enjoy the comforting, savory aroma!
