Rich and Savory Doenjang Jjigae (Korean Soybean Paste Stew)
Rich and Savory Doenjang Jjigae (Korean Soybean Paste Stew)
Doenjang Jjigae Recipe
A hearty and comforting Korean soybean paste stew, perfect for a home-cooked dinner. This recipe brings out the deep, savory flavors of doenjang.
Broth Ingredients- 1/2 pot water (approx. 500ml)
- 1 anchovy broth packet (or similar)
- 1 piece leek root
- 8 dried shiitake mushrooms
Stew Main Ingredients- 1/2 onion
- 1 potato
- 1/2 block firm tofu
- 1/3 zucchini
- 1/2 king oyster mushroom
- 1/2 stalk green onion
- 2 Korean chili peppers
- 1/2 onion
- 1 potato
- 1/2 block firm tofu
- 1/3 zucchini
- 1/2 king oyster mushroom
- 1/2 stalk green onion
- 2 Korean chili peppers
Cooking Instructions
Step 1
First, prepare all the vegetables, tofu, and mushrooms for the stew. Wash the onion, potato, and zucchini thoroughly. Finely chop the green onions and Korean chili peppers. Dice the tofu into bite-sized cubes.
Step 2
Cut the potato, zucchini, and onion into approximately 1.5cm thick pieces. Slice the king oyster mushroom lengthwise into 2-3 pieces or into thin slices. Cutting them to similar sizes will ensure even cooking.
Step 3
Prepare the savory broth. In a pot, add 1/2 pot of water (about 500ml), the cleaned leek root, dried shiitake mushrooms, and 1 anchovy broth packet. Bring to a boil over high heat. Once boiling, reduce to medium heat and simmer for 5-7 minutes to extract a rich flavor.
Step 4
Once the broth has simmered and developed flavor, remove and discard the leek root, dried shiitake mushrooms, and the broth packet. You should be left with a clear, flavorful broth. You can thinly slice the rehydrated shiitake mushrooms and add them back into the stew if desired.
Step 5
Strain the seasoning mixture into the broth. Add the doenjang (4 Tbsp), gochujang (1 Tbsp), gochugaru (1 Tbsp), minced garlic (1 Tbsp), mushroom powder (1 Tbsp, optional), and anchovy broth powder (0.5 Tbsp, optional) into a fine-mesh sieve placed over the pot. Use a spoon to press the ingredients through the sieve into the broth, ensuring no lumps remain. This step results in a smoother and cleaner stew.
Step 6
Add the harder vegetables that take longer to cook first. Introduce the sliced onion, potato, and zucchini into the pot. Cook over medium heat until the potatoes are about halfway done.
Step 7
Once the first set of vegetables are tenderizing, it’s time to add the softer ingredients. Add the chopped Korean chili peppers, green onions, king oyster mushrooms, and diced tofu. Continue to simmer for another 3-5 minutes, or until all ingredients are cooked through and the flavors have melded together.
Step 8
Serve hot with a bowl of steamed rice! This delicious doenjang jjigae is the perfect comforting meal.
