Hearty Kimchi and Soybean Paste Stew (Mugeunji Doenjang Jjigae)
A Deliciously Savory Aged Kimchi and Soybean Paste Stew Recipe! Perfect with Rice 🍚
Aged kimchi (muguenji) and doenjang (fermented soybean paste) stew is a beloved classic in Korean cuisine. The perfect balance of the kimchi’s tangy flavor and the doenjang’s deep umami makes it an irresistible rice companion. This recipe uses simple ingredients and is easy for anyone to make. Add this comforting stew to your dinner table tonight!
Main Ingredients
- 1 head of well-fermented aged kimchi (muguenji), generous amount
- 1 handful of dried anchovies and kelp for broth (store-bought broth is also fine)
- 1/2 stalk of green onion, sliced diagonally
Seasoning
- 4 Tbsp Doenjang (Korean soybean paste – adjust to your preference)
- 1 Tbsp minced garlic
- 4 Tbsp Doenjang (Korean soybean paste – adjust to your preference)
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
First, remove the outer leaves of the aged kimchi. Rinse the kimchi thoroughly under cold water to remove as much of the red chili paste as possible. If your aged kimchi is too sour, you can soak it in cold water for about 30 minutes to mellow the acidity. (The exact soaking time will depend on how fermented your kimchi is, so taste it to adjust!)
Step 2
Tear the rinsed aged kimchi into bite-sized pieces. Tearing it into larger pieces rather than finely chopping will give it a better texture when chewing.
Step 3
In a pot, add 1500ml (about 7-8 cups) of water. Add the dried anchovies and kelp, and simmer for about 5 minutes to create a flavorful broth. Once the broth is ready, remove the anchovies and kelp. Whisk in the 4 Tbsp of doenjang until it’s fully dissolved and there are no clumps. (Tip: Dissolving the doenjang in the broth beforehand will ensure it mixes smoothly.)
Step 4
Add the prepared torn aged kimchi to the pot and bring it to a simmer.
Step 5
Initially, bring the stew to a boil over high heat for about 5 minutes to allow the flavors of the kimchi to infuse into the broth.
Step 6
After boiling, reduce the heat to low, cover the pot with a lid, and let it simmer gently for at least 15-20 minutes, or longer. The longer it simmers, the deeper and richer the flavor will become as the kimchi and doenjang meld together. Finally, add the diagonally sliced green onions and minced garlic, and simmer for another minute or two until done. Enjoy!
