Rich and Savory Korean Soybean Paste Stew (Doenjang Jjigae) – A Taste of Your Favorite Korean BBQ Restaurant
Rich and Savory Korean Soybean Paste Stew (Doenjang Jjigae) – A Taste of Your Favorite Korean BBQ Restaurant
Rich and Savory Korean Soybean Paste Stew (Doenjang Jjigae) – A Taste of Your Favorite Korean BBQ Restaurant
Recreate the deeply savory and comforting flavor of the doenjang jjigae you love from Korean BBQ restaurants, right in your own kitchen. This recipe offers a warming, umami-rich experience that’s perfect for any meal.
Ingredients- 1/2 Onion, cut into large pieces
- 1/3 Zucchini, sliced into half-moons or large chunks
- 2 pieces Dried kelp (for broth)
- 3 Dried anchovies (for broth)
- 3 Tbsp Doenjang (Korean soybean paste)
- 3 Tbsp Ssamjang (spicy soybean paste – adds depth of flavor)
- 3 Cups Water (or broth)
- A small bunch of Enoki mushrooms (about the size of a 100-won coin, optional, separated)
- 2 Tbsp Gochugaru (Korean chili flakes, for mild heat)
- 1/2 block Firm Tofu, cut into cubes
Cooking Instructions
Step 1
First, in a pot, combine 3 cups of water and 3 dried anchovies. Bring to a simmer over medium heat and let it steep for about 10 minutes to create an anchovy broth. If you prefer not to use anchovies, you can substitute with 3 cups of plain water.
Step 2
While the broth is simmering, prepare your vegetables. Cut the onion into large chunks or thick slices. Slice the zucchini into half-moons or similarly sized chunks. Cube the firm tofu into roughly 2cm pieces. For the enoki mushrooms, trim the base and separate them into 2-3 portions.
Step 3
Pour the prepared anchovy broth into a clean pot. Add the large pieces of onion, zucchini, and the dried kelp. Bring this mixture to a boil over medium heat. It’s important to let the vegetables simmer to release their delicious flavors into the broth.
Step 4
Once the broth reaches a rolling boil, remove and discard the kelp pieces. Skim off any foam that rises to the surface with a spoon for a clearer broth. Now, stir in 3 tablespoons of doenjang, 3 tablespoons of ssamjang, and 2 tablespoons of gochugaru. Whisk well to ensure the pastes dissolve without lumps. Adding ssamjang is key to achieving that rich, deep flavor reminiscent of Korean BBQ restaurants.
Step 5
As the broth with the dissolved pastes comes to another boil, skim off any new foam that appears. Finally, gently add the cubed tofu and the prepared enoki mushrooms. Simmer for another few minutes until everything is heated through. Stir gently to avoid breaking the tofu and mushrooms. Your delicious doenjang jjigae is now ready!
