Hearty Homemade Doenjang Jjigae (Korean Soybean Paste Stew)
Hearty Homemade Doenjang Jjigae (Korean Soybean Paste Stew)
Authentic Homemade Doenjang Jjigae Made with Rich Anchovy Broth for Deep Flavor
Hello everyone! Today, I’m sharing a recipe for Doenjang Jjigae, a comforting and savory Korean soybean paste stew that never gets old. Made with the rich flavor of homemade soybean paste and a deeply savory anchovy broth, this recipe is easy enough for anyone to make. It’s a magical stew that can revive even a picky appetite when mixed with a bowl of freshly cooked rice. Shall we make this delicious Doenjang Jjigae together?
Main Ingredients- 3 cups (approx. 600ml) Anchovy Broth
- 2 Tbsp Homemade Doenjang (Korean Soybean Paste) (adjust to taste)
- 1/2 medium Onion
- 2 Korean Green Chilies (Cheongyang Peppers)
- 1 Peperoncino (optional, for extra spice)
- 1 Dried Shiitake Mushroom (for broth)
- 1 piece (5x5cm) Dried Kelp (for broth)
- 1/4 Zucchini (optional, for softer texture)
- 1/4 block Firm Tofu (optional, for heartiness)
Cooking Instructions
Step 1
First, let’s make the rich anchovy broth, which is key to the flavor of Doenjang Jjigae. In a pot, add 4 cups of cold water, kelp, dried shiitake mushroom, and dried anchovies for broth. Bring to a boil over high heat. Once boiling, remove the kelp immediately and reduce the heat to medium-low. Simmer for about 10 minutes to allow the flavors of the anchovies and shiitake mushrooms to fully infuse. Strain the broth through a sieve to get a clear liquid. Set aside the cooked anchovies and shiitake mushrooms. (Prepare 3 cups of broth.)
Step 2
While the broth is simmering, prepare the vegetables. Thinly slice the onion into about 0.5cm thick strips. Finely chop the Korean green chilies. If using zucchini and tofu, cut them into bite-sized pieces. (Instead of perilla leaves, you can also use perilla leaves or other fragrant herbs. Today, I’ve thinly sliced about 5 perilla leaves.)
Step 3
Pour the prepared 3 cups of anchovy broth into a ttukbaegi (earthenware pot) or a regular pot for the jjigae. Dissolve the 2 tablespoons of homemade doenjang into the broth. Stir well with chopsticks or a whisk to ensure the doenjang is fully incorporated without lumps. Taste the broth and adjust seasoning by adding more doenjang if it’s too bland, or a splash of soy sauce if needed.
Step 4
Add the sliced onion, chopped green chilies, zucchini, and tofu to the doenjang-infused broth. (At this stage, also add 1/2 tablespoon of minced garlic.)
Step 5
Finally, add 1/2 tablespoon of gochugaru (Korean chili flakes) for a touch of spiciness and a vibrant color. (If you prefer it spicier, you can increase the amount of green chilies or add more gochugaru.)
Step 6
Bring the jjigae to a rolling boil over high heat. Once boiling, reduce the heat to medium-low and simmer for another 5-7 minutes. It’s important to simmer long enough for the ingredients to become tender and for the flavors to meld together.
Step 7
When the jjigae is almost done, add the prepared perilla leaves (or other herbs) and simmer for another minute. The fragrance of the perilla leaves will add a deeper flavor to the stew. Garnish with some chopped scallions and turn off the heat. Your hearty and delicious homemade Doenjang Jjigae is ready!
Step 8
This Doenjang Jjigae is a staple dish that’s perfect for any meal. Today, I’ve paired it with a bowl of freshly cooked rice, a soft rolled omelet, and some crisp kimchi for a delightful meal. Indeed, Doenjang Jjigae is a true rice thief!
Step 9
With a bowl of hot rice, add 3-4 spoonfuls of Doenjang Jjigae and mix it all together. You’ll find yourself finishing the entire bowl of rice without needing many other side dishes. Would you like to experience the savory taste of home filling your mouth, even just visually? 🙂 Enjoy your meal!
