Hearty Spring Cabbage Doenjang Jjigae (Korean Soybean Paste Stew)
Hearty Spring Cabbage Doenjang Jjigae (Korean Soybean Paste Stew)
#SpringCabbageStew #DoenjangJjigaeRecipe #SavoryKoreanStew #RiceWaterBroth #HomemadeDoenjang
The season for sweet and crunchy spring cabbage has finally arrived! While delicious in wraps, spring cabbage truly shines when simmered in a hearty doenjang jjigae. This recipe features a rich, rustic flavor using aged doenjang (ddeot doenjang) and makjang, reminiscent of homemade stews from the countryside. The comforting aroma of fermented soybean paste will fill your home – a much more pleasant scent than meat, don’t you think? Even if you only have basic doenjang and rice water, you can easily create this delicious and satisfying stew. Perfect for a cozy meal!
Ingredients- 1 block (approx. 300g) firm tofu
- 1/2 zucchini
- 1/2 onion
- 3 stalks scallions
- 1 teaspoon minced garlic
- 10 leaves spring cabbage, roughly chopped
- 1 tablespoon makjang (coarse soybean paste)
- 3 tablespoons ddeot doenjang (aged soybean paste, or your favorite homemade doenjang)
- 800ml rice water (water used to rinse rice)
Cooking Instructions
Step 1
In a pot, combine 800ml of rice water with 1 tablespoon of makjang and 3 tablespoons of ddeot doenjang. Stir well to dissolve the pastes. Rice water adds a subtle depth and creaminess to the stew.
Step 2
Once the broth comes to a rolling boil, add the sliced zucchini, chopped onion, minced scallions, and minced garlic. These vegetables will release their natural sweetness and aroma, enhancing the stew’s flavor.
Step 3
When the stew returns to a boil, gently add the cubed tofu. Reduce the heat to medium-low. Simmering gently allows the tofu to absorb the flavors without breaking apart and helps the ingredients meld beautifully.
Step 4
After the tofu has simmered for a bit and the flavors have started to meld, add the chopped spring cabbage. Spring cabbage cooks very quickly. As soon as the stew comes back to a boil after adding the cabbage, turn off the heat. This preserves the cabbage’s fresh, crisp texture.
Step 5
The residual heat from the pot will be enough to fully wilt the spring cabbage, making it tender without overcooking.
Step 6
Your delicious and simple Spring Cabbage Doenjang Jjigae is ready! Made without meat, it’s a celebration of fresh, seasonal ingredients and the comforting taste of homemade doenjang. Enjoy this wholesome bowl of Korean comfort food.
