Hearty Traditional Doenjang Jjigae: Enhanced with Special Barley Malt Jinpi Doenjang
A Rich and Flavorful Doenjang Jjigae Recipe Made with Special Barley Malt Jinpi Doenjang
Today, we’re making a comforting and deeply savory traditional Doenjang Jjigae, perfect for a home-cooked meal. This version uses a special ‘Barley Malt Jinpi Doenjang’ for an even richer and unique flavor profile. Let’s cook up this delicious stew that’s sure to make you finish your rice bowl!
Ingredients
- Radish, a small amount (cubed into bite-sized pieces)
- Dried shiitake mushrooms, 1 handful (soaked in water and sliced into bite-sized pieces)
- Anchovy powder, 1 Tbsp (or 2 cups of broth made from kelp and anchovies)
- Zucchini, 1/4 (cubed into bite-sized pieces)
- Tofu, 1/2 block (cubed into bite-sized pieces)
- Enoki mushrooms, 1/3 bag (trim off the base and separate strands)
- Korean green chili pepper, 1 (finely chopped)
- Minced garlic, 1/2 Tbsp
- Traditional Doenjang (Barley Malt Jinpi Doenjang), 1 Tbsp
Cooking Instructions
Step 1
In a pot, combine the cubed radish, dried shiitake mushrooms (soaked and sliced), and 1 tablespoon of anchovy powder. Add 1 tablespoon of the ‘Barley Malt Jinpi Doenjang,’ the star ingredient that will define the jjigae’s flavor. The unique savoriness of traditional doenjang will add depth to your dish.
Step 2
Pour in about 2 cups of water to cover the ingredients and bring to a rolling boil over high heat. If you don’t have anchovy powder, using a broth made from kelp and anchovies will result in an even deeper and cleaner taste. Once boiling, reduce the heat to medium-low and simmer until the radish is tender.
Step 3
Once the radish is somewhat tender, add the cubed zucchini and tofu. Gently stir to prevent the tofu from sticking to the bottom of the pot. Let it simmer over medium-low heat until the tofu floats to the surface. During this stage, the savory flavor of the doenjang will meld with the sweetness of the vegetables, creating a richer taste.
Step 4
When the tofu starts to float, add the prepared enoki mushrooms, chopped Korean green chili pepper, and 1/2 tablespoon of minced garlic. The spicy green chili and refreshing minced garlic will cut through any richness and add a clean finish to the jjigae. Simmer for another moment until all ingredients are well combined for a delicious doenjang jjigae.
Step 5
Your hearty and savory Doenjang Jjigae is ready, steaming hot! Enjoy a satisfying meal with a bowl of warm rice. The deep flavor of traditional doenjang combined with fresh vegetables and soft tofu creates a perfect appetite-boosting dish.
