Silken Tofu Doenjang Jjigae (Korean Soybean Paste Stew)
Silken Tofu Doenjang Jjigae (Korean Soybean Paste Stew)
Extra Silky Smooth Doenjang Jjigae with Soft Tofu
Discover a wonderfully comforting Doenjang Jjigae elevated with the addition of silken tofu! While traditional versions often feature firm tofu, this recipe incorporates silken tofu for an incredibly smooth, melt-in-your-mouth texture that glides down easily. It’s a delightful twist that even children will adore!
Stew Ingredients- 2 packs silken tofu
- 1 handful dried shiitake mushrooms
- 1 handful dried anchovies (for broth)
- 250g beef or pork
- 1/2 onion
- 1 stalk green onion
- 2-3 Korean chili peppers (omit for children’s version)
- Small piece of sliced radish (daikon)
- 1 king oyster mushroom
Seasoning- 2 Tbsp gochugaru (Korean chili flakes)
- Pinch of black pepper
- 3 Tbsp doenjang (Korean soybean paste)
- 1 Tbsp minced garlic
- 2 Tbsp gochugaru (Korean chili flakes)
- Pinch of black pepper
- 3 Tbsp doenjang (Korean soybean paste)
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
Start by making a rich and flavorful broth. Combine the dried anchovies and dried shiitake mushrooms in cold water and bring to a boil. If you have dried kelp (dashima), you can add it too, but be sure to remove it before adding the doenjang to prevent any bitterness.
Step 2
For this delicious stew, I’ve opted for tender beef, which adds a wonderful chewiness. Feel free to use any leftover beef from your freezer, or choose pork if you prefer. The key is a good protein for depth of flavor.
Step 3
Add the prepared meat to the simmering broth. As it cooks, it will release its juices and enrich the stew’s flavor profile.
Step 4
Daikon radish is essential for the refreshing, clean taste of Doenjang Jjigae. Slice it into small, bite-sized pieces, about 1cm thick. Using frozen radish is also perfectly fine.
Step 5
Prepare the other vegetables: thinly slice the onion, and cut the green onion and chili peppers diagonally. Slice the king oyster mushroom into manageable pieces. If you’re making this for children, skip the spicy Korean chili peppers. Don’t hesitate to add other vegetables you have on hand, like zucchini or potatoes, for extra flavor and texture.
Step 6
Once the broth is rich and the meat is cooked, dissolve about 3 tablespoons of doenjang into the stew. To ensure it dissolves smoothly, scoop out some broth, mix it well with the doenjang in a separate bowl, and then add it back to the pot.
Step 7
Add the sliced radish to the doenjang-infused broth and let it simmer. The radish will soften and lend its subtle sweetness and crispness to the stew.
Step 8
When the radish is partially cooked, add all the remaining prepared vegetables (onion, king oyster mushroom, green onion, and chili peppers) to the pot and continue to cook.
Step 9
To enhance the flavor, add 1 tablespoon of gochugaru (Korean chili flakes) for a gentle warmth, 1 tablespoon of minced garlic for aroma, and a pinch of black pepper. If making for a milder taste, you can omit the gochugaru.
Step 10
Bring the stew to a rolling boil. Skim off any foam or scum that rises to the surface using a spoon. This step results in a cleaner, more refined flavor and appearance for your jjigae.
Step 11
Prepare the silken tofu, the star of this creamy version. You’ll need two packs. Simply cut each pack in half to make it easier to spoon into the stew.
Step 12
As the doenjang jjigae nears completion, gently scoop large pieces of the silken tofu from their packaging and add them into the simmering stew. Adding the silken tofu towards the end prevents it from breaking apart too much.
Step 13
After adding the silken tofu, let the stew simmer for just 2 to 3 more minutes. It doesn’t need a long cooking time; you just want to heat the tofu through and allow it to absorb the flavors.
Step 14
You’ll know the stew is ready when the silken tofu floats to the surface. Your deliciously smooth and flavorful Doenjang Jjigae is now complete! Serve hot with a bowl of steamed rice and enjoy this comforting Korean classic.
