Rich and Savory! Super Simple Zucchini Doenjang Jjigae (Korean Soybean Paste Stew) Recipe
Rich and Savory! Super Simple Zucchini Doenjang Jjigae (Korean Soybean Paste Stew) Recipe
Deeply Flavored Zucchini Doenjang Jjigae ~* A Korean Soul Food!
Whip this up even on busy mornings! We’re revealing the secret to making delicious zucchini doenjang jjigae that anyone can easily follow. Enjoy it with a warm bowl of rice!
Stew Ingredients- 1/2 Zucchini (slice into half-moons)
- 1 block Firm Tofu (cut into cubes)
- 1/2 Onion (slice thinly)
- 1 handful Oyster Mushrooms (trim ends, rinse lightly, and tear)
- A little Green Onion (slice diagonally)
- 1200ml Anchovy-Kelp Broth (or rice water)
Seasoning Ingredients- 3 Tbsp Doenjang (Korean soybean paste) (if you have homemade doenjang, you can mix it in)
- 1 tsp Natural Seasoning Powder (optional, adds umami)
- 3 Tbsp Doenjang (Korean soybean paste) (if you have homemade doenjang, you can mix it in)
- 1 tsp Natural Seasoning Powder (optional, adds umami)
Cooking Instructions
Step 1
First, prepare the vegetables. Slice the zucchini into half-moons about 0.5cm thick. Trim the tough ends off the oyster mushrooms, rinse them lightly under running water, and tear them into bite-sized pieces. Cut the tofu into cubes approximately 1.5cm in size, and slice the onion thinly. Slice the green onion diagonally for a nice presentation.
Step 2
Pour 1200ml of anchovy-kelp broth into a pot. Dissolve 3 tablespoons of doenjang in the broth by either straining it or adding it directly and stirring well. Start simmering the broth with the dissolved doenjang over medium heat. It’s important to stir well to prevent clumps of doenjang.
Step 3
Once the broth begins to boil, add all the prepared zucchini, onion, and oyster mushrooms. If you want to enrich the flavor of the stew, add 1 teaspoon of natural seasoning powder. (You can omit this if you don’t have natural seasoning powder.)
Step 4
Let the stew simmer after adding the vegetables. Cook until the zucchini becomes slightly translucent and tender. Observe the stew as it comes to a rolling boil.
Step 5
As the zucchini starts to cook, add the cubed tofu and sliced green onions. Avoid boiling for too long after adding the tofu to keep its shape intact and prevent it from breaking apart.
Step 6
Simmer for a short while longer, just until the tofu and green onions are cooked through. Your delicious zucchini doenjang jjigae is now complete! Enjoy it with a warm bowl of rice.
