Hearty Tofu and Doenjang Paste Stew (Dubu Makjang Jjageuli)
Hearty Tofu and Doenjang Paste Stew (Dubu Makjang Jjageuli)
Bubbling Tofu Makjang Stew! A Delicious Doenjang-style Stew
This Tofu Makjang Jjageuli is a true rice thief! When mixed with rice, it’s unbelievably delicious. While a regular doenjang jjigae is good, it can’t compare to this version made with ‘makjang’ (a fermented soybean paste) my mother made. It’s simple, with plenty of radish and tofu, and I even added some enoki mushrooms and spicy cheongyang peppers. It’s a staple for a reason!
Ingredients- 300g Tofu
- 200g Radish
- 200g Zucchini
- 100g Onion
- 100g Green Onion
- 3 Cheongyang Peppers
- 4 cloves Garlic
- 5 sheets Dried Kelp (Kombu)
- 5 Dried Anchovies (larger, ‘dish-head’ type)
- 800ml Water
Cooking Instructions
Step 1
Pour 4 cups (800ml) of water into a Korean earthenware pot (ttukbaegi). Add 5 sheets of dried kelp and 5 dried anchovies (disarm them by removing the head and innards if desired for a milder flavor) to create a flavorful broth.
Step 2
Prepare your vegetables. Chop the radish, zucchini, and onion into 1cm cubes. Slice the tofu into bite-sized pieces. Mince the garlic cloves. Slice the green onions diagonally. If you prefer less heat, remove the seeds from the cheongyang peppers; otherwise, leave them whole or thinly slice them.
Step 3
Once the broth begins to simmer vigorously, remove the kelp sheets to prevent a bitter taste. They’ve already imparted their oceanic umami.
Step 4
Add 4 tablespoons of the makjang (fermented soybean paste) to the pot. Stir it well until it’s completely dissolved in the broth. Ensure there are no lumps for a smooth texture.
Step 5
My mother’s homemade makjang is dark and rich, giving this stew its signature deep flavor. The older the makjang, the more intense the taste!
Step 6
Add the cubed radish, zucchini, and tofu to the simmering broth. Stir gently to combine. These vegetables will form the hearty base of the stew.
Step 7
Prepare the enoki mushrooms by trimming the base and separating the strands. Slice the green onions diagonally and mince the cheongyang peppers for added aroma and spice.
Step 8
Bring the stew back to a boil after adding the radish, onion, and zucchini. Let it simmer until these firmer vegetables begin to soften.
Step 9
Once the initial vegetables have softened slightly, carefully add the tofu. Stir gently to avoid breaking the tofu cubes.
Step 10
Remove and discard the dried anchovies. This step is crucial if you have family members who dislike finding small fish bits in their stew. This ensures a cleaner broth.
Step 11
Add the enoki mushrooms, sliced green onions, and minced cheongyang peppers. Continue to simmer until the mushrooms are tender and the flavors have melded together.
Step 12
The stew is nearing completion when the radish becomes tender and translucent, and the broth has deepened to a rich, doenjang-like brown color, indicating that all the flavors have harmonized beautifully.
Step 13
Let the stew simmer until the broth is slightly thickened and a ‘jjageul-jjageul’ sound is heard. This hearty Tofu Makjang Jjageuli, with more solids than liquid, is perfect for spooning over rice and mixing. You’ll find yourself easily eating two bowls of rice – it’s that delicious!
