Hearty & Flavorful Doenjang Jjigae (Korean Soybean Paste Stew)
Hearty & Flavorful Doenjang Jjigae (Korean Soybean Paste Stew)
Easy & Delicious Doenjang Jjigae Recipe: The Perfect Comforting Dinner
When the weather turns chilly, there’s nothing quite like a comforting bowl of #DoenjangJjigae, Korean soybean paste stew! 🍲 This beloved #homemade #staple dish is surprisingly simple to make. Use up those leftover vegetables in your fridge and whip up a satisfying meal in no time. This Doenjang Jjigae isn’t just hearty; it boasts a wonderfully spicy yet refreshing broth. Let’s cook it together!
Vegetables & Tofu- 1/2 Korean zucchini (aehobak), cut into bite-sized pieces
- 1 potato, peeled and cut into bite-sized pieces
- 1/2 onion, cut into bite-sized pieces
- 160g firm tofu, cut into cubes
Seasoning- 2 Tbsp doenjang (Korean soybean paste)
- 1 Tbsp gochugaru (Korean chili flakes, adjust to spice preference)
- 0.7 Tbsp minced garlic
Broth Ingredients- 10 dried anchovies (for broth)
- 1 sheet dried kelp (dashima), about 15x15cm
- 3 cups water (approx. 600ml)
- 2 Tbsp doenjang (Korean soybean paste)
- 1 Tbsp gochugaru (Korean chili flakes, adjust to spice preference)
- 0.7 Tbsp minced garlic
Broth Ingredients- 10 dried anchovies (for broth)
- 1 sheet dried kelp (dashima), about 15x15cm
- 3 cups water (approx. 600ml)
Cooking Instructions
Step 1
Feel free to customize the ingredients based on your preferences! I personally love adding plenty of tofu to my doenjang jjigae. You can easily adjust the other ingredients according to what you have on hand.
Step 2
Prepare all your vegetables and tofu. Slice the Korean zucchini, potato, and onion into uniform, bite-sized pieces (about 1.5cm thick). For the chili peppers, finely chop them. You can remove the seeds if you prefer less heat.
Step 3
Let’s start by making a flavorful broth. In a pot, combine 3 cups of water, 10 dried anchovies, and the sheet of kelp. Bring to a boil over medium-high heat. Once boiling, simmer for about 5 minutes, then carefully remove and discard the anchovies and kelp. Dissolve half of the doenjang (about 1 Tbsp) into this warm broth.
Step 4
Add the sliced potatoes, Korean zucchini, and onions to the doenjang-infused broth and bring it to a boil. A great tip for a rich and savory doenjang jjigae or cheonggukjang jjigae is to add the doenjang in two stages. By dissolving some doenjang first and then adding the rest later, you allow the flavors to meld beautifully and deepen the overall taste.
Step 5
Once the vegetables are tender, stir in the minced garlic and gochugaru. Let it come to a rolling boil. After it boils vigorously for a moment, gently add the cubed tofu. Stir carefully to avoid breaking the tofu.
Step 6
We’re in the final stretch! Add the chopped chili peppers and the remaining 1 Tbsp of doenjang. Let it simmer for another minute or two until all the flavors have beautifully combined. Your delicious and slightly spicy doenjang jjigae is ready!
Step 7
While you can enjoy the jjigae immediately, transferring it to a traditional Korean earthenware pot (ttukbaegi) and simmering it briefly again will enhance its warmth and depth of flavor. Serve piping hot and savor this comforting Korean classic!
