Savory Doenjang Jjigae with “Dadam” River Snail Soy Paste
Savory Doenjang Jjigae with “Dadam” River Snail Soy Paste
Mastering Doenjang Jjigae: A Foolproof Recipe with “Dadam” River Snail Soy Paste!
I initially planned to make a hearty ssam-bap (lettuce wraps) with the “Dadam” River Snail Soy Paste, but decided to turn it into a comforting stew instead. This recipe delivers a rich and delicious doenjang jjigae.
Ingredients- 1 packet Dadam River Snail Soy Paste
- 400ml water
- 1/2 onion
- 1/3 Korean zucchini (or round zucchini)
- 1/2 potato
- 1/2 block firm tofu
Cooking Instructions
Step 1
First, prepare the vegetables that will add depth to your doenjang jjigae. Chop the onion, zucchini, and potato into bite-sized pieces, about 1-1.5cm cubes. Leaving them slightly larger will retain a pleasant texture after cooking. If you have mushrooms or chili peppers on hand, feel free to add them for an extra layer of flavor and a touch of spiciness! This is a great opportunity to use up any leftover vegetables in your fridge.
Step 2
Place all the prepared vegetables into a ttukbaegi (earthenware pot) or a regular pot. Add 400ml of water and bring it to a boil over high heat.
Step 3
Once the water is vigorously boiling, stir in the “Dadam” River Snail Soy Paste. (Note: This product does not contain actual river snail pieces. If you desire the chewy texture of river snails, you can add a can of pre-cooked river snails or boil and add them separately for an even richer stew.)
Step 4
Reduce the heat to medium and simmer until the vegetables are tender. Once the vegetables are cooked to your liking, add the cubed tofu and let it simmer for a few more minutes. Taste the jjigae and adjust the seasoning if necessary. You can add a splash of soy sauce or a pinch of salt if it’s not salty enough. If it tastes too salty, simply add a little more water. For me, 400ml of water was the perfect seasoning balance.
