Korean BBQ Style Doenjang Jjigae
Korean BBQ Style Doenjang Jjigae
Recreating the Flavor of Korean BBQ Doenjang Jjigae at Home
Ever wondered why homemade Doenjang Jjigae doesn’t quite capture that rich, restaurant-quality taste? The secret lies in this recipe! We’ll show you how to easily replicate the deep, savory flavor you love from your favorite Korean BBQ spots. This recipe uses a delicious broth made from dried shrimp and anchovies, perfectly balanced with a blend of Doenjang (fermented soybean paste) and Ssamjang (spicy soybean paste), complemented by fresh vegetables and soft tofu. Get ready to make a stew so addictive, it’ll have you reaching for more rice! For more detailed steps, visit: https://blog.naver.com/wino_g/222197959878
Stew Ingredients- 1/4 onion, thickly sliced
- 2 potatoes, cut into cubes
- 1 block firm tofu, cut into cubes
- 1 Korean chili pepper (Cheongyang pepper), thinly sliced diagonally
- 1 bag enoki mushrooms, trim the base and separate
- 100g Korean zucchini (Aehobak), sliced into half-moons
Broth Ingredients for Depth- 1 Tbsp dried flower shrimp, lightly rinsed
- 3 dried anchovies for broth, guts removed
- 500ml water
Golden Ratio Seasoning- 1 Tbsp Doenjang (Korean fermented soybean paste)
- 1 Tbsp Ssamjang (spicy Korean soybean paste)
- 1 Tbsp Gochugaru (Korean chili flakes, optional for more heat)
- 1 Tbsp minced garlic
- 1 Tbsp dried flower shrimp, lightly rinsed
- 3 dried anchovies for broth, guts removed
- 500ml water
Golden Ratio Seasoning- 1 Tbsp Doenjang (Korean fermented soybean paste)
- 1 Tbsp Ssamjang (spicy Korean soybean paste)
- 1 Tbsp Gochugaru (Korean chili flakes, optional for more heat)
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
First, in a pot, lightly toast the dried flower shrimp and anchovies over medium heat for 1-2 minutes until fragrant. This step helps to release their savory essence. Once they’ve released their aroma, pour in 500ml of water and bring it to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer for 5-7 minutes to create a rich and clear broth.
Step 2
While the broth is simmering, in a separate bowl, combine 1 Tbsp Doenjang, 1 Tbsp Gochugaru, and 1 Tbsp minced garlic. Mix them well to create a seasoning paste. Preparing the seasoning paste in advance ensures the flavors will meld beautifully into the stew.
Step 3
Strain the broth, discarding the toasted shrimp and anchovies, leaving you with a clear, flavorful liquid. Stir the prepared seasoning paste into the clear broth and mix well. It’s important to dissolve the paste completely so there are no clumps. Once the broth with the seasoning returns to a simmer, add the cubed potatoes first. Potatoes take longer to cook, so they should be added at this stage.
Step 4
When the potatoes are about halfway cooked, add the thickly sliced onion and half-moon sliced Korean zucchini. These vegetables will add sweetness and a refreshing quality to the stew. Once the vegetables begin to soften slightly, stir in 1 Tbsp of Ssamjang. Adding Ssamjang contributes a deeper, more complex savory flavor, characteristic of Korean BBQ side dishes.
Step 5
Finally, when the vegetables are almost tender, add the cubed tofu, the separated enoki mushrooms, and the diagonally sliced Korean chili pepper. Let the stew simmer for another few minutes. Tofu and mushrooms can become mushy if overcooked, so adding them at the end is best. The addition of Korean chili pepper adds a pleasant spicy kick and aromatic quality. Your authentic Korean BBQ style Doenjang Jjigae is now ready! Enjoy it piping hot with a bowl of rice!
