Savory Doenjang Jjigae Enhanced with Ssamjang
A Delicious Doenjang Jjigae Recipe with a Special Twist of Ssamjang
The secret to the special flavor of doenjang jjigae I tasted at a Korean BBQ restaurant was the rich aroma of ssamjang! Adding ssamjang to your doenjang jjigae creates a depth of flavor and savory richness that’s on another level compared to regular versions. Enjoy a delicious doenjang jjigae at home that rivals restaurant quality!
Stew Ingredients
- 1/2 piece Daikon radish (cut into bite-sized pieces)
- 4-5 leaves Napa cabbage (chopped into manageable pieces)
- 1/2 Potato (diced)
- 1/2 block Firm tofu (diced)
Seasoning Ingredients
- 2 Tbsp Doenjang (fermented soybean paste)
- 2 Tbsp Ssamjang (spicy seasoned soybean paste)
- 1.5 Tbsp Gochugaru (red pepper flakes, adjust to taste)
- 2 Tbsp Doenjang (fermented soybean paste)
- 2 Tbsp Ssamjang (spicy seasoned soybean paste)
- 1.5 Tbsp Gochugaru (red pepper flakes, adjust to taste)
Cooking Instructions
Step 1
First, prepare the radish and Napa cabbage for the stew. Slice the daikon radish thinly into half-moon shapes. Wash the Napa cabbage leaves and chop them into bite-sized pieces (about 3-4cm). Peel the potatoes and dice them into approximately 1.5cm cubes. Dice the firm tofu into similar-sized cubes. (Tip: Having all your vegetables prepped beforehand can significantly speed up your cooking time.)
Step 2
Pour 3-4 cups of rice water or fresh water into a pot. Dissolve 2 tablespoons of doenjang and 2 tablespoons of ssamjang into the water. Stir well until the pastes are smoothly incorporated without lumps. (Tip: Using rice water will make the broth more savory and smoother.)
Step 3
Add the pot with the dissolved doenjang and ssamjang mixture to the stove and bring to a boil over high heat. Once the broth starts boiling, add the prepared daikon radish and potatoes first. While these are cooking, get ready to add the other ingredients. (Tip: Adding other vegetables you have in your fridge, mushrooms, or seafood can make your doenjang jjigae even richer and more flavorful.)
Step 4
When the broth boils again, add the chopped Napa cabbage. Stir in 1.5 tablespoons of gochugaru for a bit of spice. Finally, add the diced tofu. Reduce the heat to medium and let the stew simmer vigorously for about 10-15 minutes, allowing all the ingredients to cook thoroughly and the flavors to meld together. (Tip: Add the tofu towards the end to prevent it from breaking apart too much.)
Step 5
Your wonderfully savory and deeply flavored ssamjang doenjang jjigae is now complete! Enjoy it with a hot bowl of rice. Thanks to the addition of ssamjang, you can experience a special flavor at home that rivals even the best doenjang jjigae from Korean BBQ restaurants.