Rich and Savory Doenjang Jjigae (Korean Soybean Paste Stew)
Rich and Savory Doenjang Jjigae (Korean Soybean Paste Stew)
Quick and Delicious Doenjang Jjigae Using Ingredients from Your Fridge!
Easily prepare a flavorful Doenjang Jjigae with simple ingredients and whatever vegetables you have on hand. Its deep, savory broth is perfect for enjoying with a bowl of rice.
Main Ingredients- 1 block Firm Tofu (approx. 300g, cut into cubes)
- 1/2 Zucchini (approx. 180g, sliced into half-moons)
- 1 Green Onion (approx. 10cm length, diagonally sliced)
- 1/2 Onion (approx. 100g, diced)
- 1 Red Chili Pepper (seeds removed, diagonally sliced, adjust for spice preference)
Broth Ingredients- 1 handful Dried Anchovies for broth (approx. 10-15 fish, guts removed)
- 1100ml Water (approx. 5.5 cups)
Seasoning Ingredients- 3 Tbsp Doenjang (Korean soybean paste, approx. 45g, homemade or store-bought)
- 1/2 Tbsp Natural Seasoning (e.g., dried shrimp, anchovy, kelp powder) (optional, for added umami)
- 1 handful Dried Anchovies for broth (approx. 10-15 fish, guts removed)
- 1100ml Water (approx. 5.5 cups)
Seasoning Ingredients- 3 Tbsp Doenjang (Korean soybean paste, approx. 45g, homemade or store-bought)
- 1/2 Tbsp Natural Seasoning (e.g., dried shrimp, anchovy, kelp powder) (optional, for added umami)
Cooking Instructions
Step 1
First, let’s make the anchovy-kelp broth, the foundation of a delicious Doenjang Jjigae. Pour 1100ml of water into a pot, add a handful of dried anchovies with their guts removed, and bring to a rolling boil over high heat for about 5 minutes until the anchovy flavor is well extracted.
Step 2
While the broth is simmering, prepare your vegetables and tofu. Slice the zucchini into half-moons, dice the onion, and diagonally slice the green onion and red chili pepper. Cut the tofu into bite-sized cubes. Having your ingredients prepped beforehand saves time during cooking.
Step 3
Once the broth has simmered and is flavorful, remove all the anchovies from the pot. Leaving them in can make the stew cloudy, so removing them ensures a clear and clean-tasting Doenjang Jjigae.
Step 4
Now it’s time to add the core seasoning. To the anchovy-free broth, add 3 tablespoons of Doenjang and dissolve it thoroughly without clumps. If you’re using homemade Doenjang, taste and adjust the amount as needed. For an extra boost of umami, add half a tablespoon of natural seasoning (like dried shrimp, anchovy, or kelp powder).
Step 5
After dissolving the Doenjang, bring the stew back to a rolling boil. It’s important to let it boil until the Doenjang is fully dispersed and incorporated into the broth.
Step 6
Once the broth starts boiling again, add the prepared zucchini, onion, and red chili pepper. The zucchini and onion will soften and add a natural sweetness to the stew.
Step 7
When the vegetables are slightly tender and the stew is bubbling merrily, add the tofu and green onions. Adding tofu later prevents it from breaking apart too easily. The fragrant green onions will add a wonderful aroma and flavor to the broth.
Step 8
Simmer for another moment after adding the tofu and green onions, and your delicious homemade Doenjang Jjigae is ready! Enjoy it piping hot with a bowl of rice. For a spicier kick, feel free to add some chopped jalapeños.
