Hearty Korean Tofu and Zucchini Soybean Paste Stew
Hearty Korean Tofu and Zucchini Soybean Paste Stew
The Ultimate Home Cooking Recipe: Delicious Tofu and Zucchini Doenjang Jjigae
I always keep tofu, zucchini, and mushrooms stocked in my fridge, perfect for side dishes and stews! This recipe helps you make the most of your ingredients while preparing a delicious meal. Enjoy this hearty Korean Tofu and Zucchini Doenjang Jjigae, a staple in Korean home cooking.
Stew Ingredients- 1 Potato (approx. 140g, after prep)
- 100g Zucchini
- 148g Tofu (approx. 1/2 block)
- 60g Onion (approx. 1/4)
- 43g King Oyster Mushroom (approx. 1/2)
- 1 Korean Chili Pepper (Cheongyang)
- 1 Red Chili Pepper
- 30g Green Onion (approx. 1/4 stalk)
- 2 Anchovy stock cubes or instant broth packs
- 1 Tbsp Minced Garlic
- 1.5 Tbsp Doenjang (Korean Soybean Paste)
- 1 Tbsp Ssamjang (Spicy Soybean Paste)
- 0.5 Tbsp Gochugaru (Red Pepper Flakes)
- 550-600ml Water
Cooking Instructions
Step 1
First, prepare the vegetables for the stew. Peel the potatoes, wash them, and cut them into about 5mm thick half-moon or bite-sized pieces. Slice the zucchini into 7mm thick half-moons or thin rounds. Cut the onion into thick slices or bite-sized pieces. Remove the seeds from the Korean chili pepper and red chili pepper and slice them thinly on the diagonal. Measure out 1 tablespoon of minced garlic.
Step 2
Trim the bottom and top ends of the king oyster mushroom, then slice it into 2-3mm thick rounds or shred it into bite-sized pieces. Finely chop the green onion. Cut the tofu into approximately 5mm thick squares. (If you are using stock tea bags, you can skip preparing them separately.)
Step 3
Pour 550ml of water into a pot. Place the doenjang (1.5 Tbsp) and ssamjang (1 Tbsp) into a sieve set over the pot. Use a spoon to press the pastes through the sieve into the water, dissolving them smoothly. This prevents clumps and creates a silky broth.
Step 4
Add 0.5 tablespoon of gochugaru (red pepper flakes) to the dissolved paste and water. This adds a pleasant spiciness and a beautiful reddish hue to the stew.
Step 5
Add the anchovy stock cubes or instant broth packs to the pot and bring it to a boil over high heat. Using a stock base enhances the depth and richness of the stew compared to using plain water.
Step 6
Once the broth comes to a rolling boil, add the prepared zucchini, potatoes, and onion. Stir gently with a spoon to distribute the vegetables evenly.
Step 7
When the stew returns to a boil after adding the zucchini and potatoes, reduce the heat to medium. Let it simmer for about 3 minutes to allow the vegetables to cook through and become tender. Avoid boiling over high heat for too long, as this can make the vegetables mushy. Gentle simmering over medium heat ensures they cook perfectly.
Step 8
As the stew simmers, skim off any foam or scum that rises to the surface with a spoon. This step helps to create a clearer broth with a cleaner taste.
Step 9
After 3 minutes, add the prepared king oyster mushrooms and stir gently. (You can substitute with other mushrooms you have on hand, or omit them if unavailable.)
Step 10
Once the stew returns to a boil with the mushrooms added, gently add the sliced tofu. Stir carefully to avoid breaking the tofu pieces. Tofu is delicate, so handle it with care.
Step 11
When the stew boils again after adding the tofu, add the chopped green onions, minced garlic, and the diagonally sliced chili peppers. Stir once more. The aromatic vegetables and garlic will further enhance the stew’s flavor profile.
Step 12
Finally, adjust the seasoning to your taste. If it’s not salty enough, add a little more doenjang. If it’s too salty, add a splash of water. Perfectly seasoned, this stew will be incredibly satisfying with rice!
Step 13
Simmer the stew for another moment to let all the flavors meld together, then turn off the heat. Your delicious Korean Tofu and Zucchini Doenjang Jjigae is ready! Enjoy it with a warm bowl of rice.
