Rich and Savory Korean Soybean Paste Stew (Doenjang Jjigae)
Rich and Savory Korean Soybean Paste Stew (Doenjang Jjigae)
How to Make Delicious Doenjang Jjigae Like a Korean BBQ Restaurant
Even on a hot summer day, Koreans love a hearty, warm stew! This recipe will fill you with comforting warmth and deliciousness, bringing joy to both your stomach and your taste buds.
Stew Ingredients- 1 block firm Tofu (firm or stewing tofu recommended)
- 1/2 Zucchini (sliced into half-moons)
- 2 King Oyster Mushrooms (sliced into bite-sized pieces)
- 1/2 Onion (thinly sliced)
- 1/2 Scallion (sliced diagonally)
- 1 Korean Green Chili Pepper (optional, for extra spice, finely chopped)
- 800ml Water (or anchovy-kelp broth)
- 2 Tbsp Cooking Oil (can substitute with sesame oil or perilla oil)
Seasoning for Doenjang Jjigae- 3 Tbsp Doenjang (Korean soybean paste – a mix of homemade and store-bought is great)
- 2 Tbsp Ssamjang (Korean seasoned soybean paste, adds depth)
- 0.5 Tbsp Gochujang (Korean chili paste, for a hint of spice)
- 0.5 tsp Anchovy Dashida (or liquid seasoning) (for umami boost!)
- 0.3 tsp MSG (optional, for enhanced flavor)
- 3 Tbsp Doenjang (Korean soybean paste – a mix of homemade and store-bought is great)
- 2 Tbsp Ssamjang (Korean seasoned soybean paste, adds depth)
- 0.5 Tbsp Gochujang (Korean chili paste, for a hint of spice)
- 0.5 tsp Anchovy Dashida (or liquid seasoning) (for umami boost!)
- 0.3 tsp MSG (optional, for enhanced flavor)
Cooking Instructions
Step 1
Prepare all your vegetables. Cut the tofu into bite-sized cubes. Slice the zucchini and king oyster mushrooms into similar sizes. Thinly slice the onion and diagonally cut the scallion. If you like it spicy, finely chop the Korean green chili pepper.
Step 2
In a pot, combine 3 Tbsp Doenjang, 2 Tbsp Ssamjang, 0.5 Tbsp Gochujang, and 2 Tbsp cooking oil. Sauté this mixture over low heat. Frying the paste ingredients beforehand significantly deepens the savory flavor of the doenjang.
Step 3
Stir continuously with a spatula for 1-2 minutes, ensuring the paste doesn’t burn. You’ll know it’s ready when a rich, savory aroma fills the air!
Step 4
Pour 800ml of cold water into the pot with the sautéed paste. (Using anchovy-kelp broth will result in an even richer flavor.) Bring the stew to a boil over high heat.
Step 5
Once the stew is vigorously boiling, add the sliced king oyster mushrooms first. Let them simmer to release their delicious flavors into the broth.
Step 6
After the mushrooms have cooked slightly, add the zucchini, 0.5 tsp anchovy dashida, and 0.3 tsp MSG (if using). Continue to simmer. The vegetables will enrich the broth as they cook.
Step 7
Gently add the tofu cubes and let the stew simmer softly, similar to how rice rests after cooking. Stir carefully to prevent the tofu from breaking apart.
Step 8
Finally, add the sliced onion and scallions, and simmer for a little longer. Taste the stew and adjust the seasoning with salt if needed, keeping in mind the saltiness of the doenjang itself.
Step 9
For an extra kick of heat, stir in the chopped Korean green chili pepper just before serving. Enjoy your warm and savory doenjang jjigae!
