Spicy and Refreshing Zucchini and Potato Doenjang Jjigae
Spicy and Refreshing Zucchini and Potato Doenjang Jjigae
A Recipe for Spicy and Refreshing Doenjang Jjigae Using Vegetables from Your Fridge
A doenjang jjigae (Korean soybean paste stew) made with vegetables from the refrigerator. It’s an excellent dinner menu choice for chilly weather, offering a comforting and flavorful meal.
Main Ingredients- 1 block firm tofu
- 1/2 zucchini
- 2 potatoes
- 1 pack enoki mushrooms
- 2 king oyster mushrooms
- 1 cheongyang chili pepper (or other spicy green chili)
- 800ml water
Seasoning- 3 Tbsp doenjang (Korean soybean paste)
- 1 Tbsp gochujang (Korean chili paste)
- A pinch of black pepper
- Salt to taste
- 3 Tbsp doenjang (Korean soybean paste)
- 1 Tbsp gochujang (Korean chili paste)
- A pinch of black pepper
- Salt to taste
Cooking Instructions
Step 1
In a pot, combine 800ml of water with 3 tablespoons of doenjang and 1 tablespoon of gochujang. Stir well to dissolve the pastes, then bring to a boil over medium heat. This forms the flavorful base of your jjigae.
Step 2
While the broth is coming to a boil, prepare your vegetables. Trim the root end of the enoki mushrooms and separate them, or cut them in half. Finely chop the cheongyang chili pepper for a touch of heat. Peel the potatoes (or wash them thoroughly if leaving skin on) and dice them into bite-sized cubes, along with the king oyster mushrooms.
Step 3
Once the broth is boiling, add the diced potatoes and the sliced king oyster mushrooms. The potatoes will cook and release their natural sweetness into the stew. Let it simmer for about 5 minutes over medium heat until the potatoes begin to soften.
Step 4
When the potatoes are halfway cooked, tear the enoki mushrooms into manageable pieces and add them to the pot. Then, add the diced zucchini. Allow these vegetables to cook for another 3-4 minutes, letting their flavors meld together.
Step 5
Now, gently add the cubed tofu. Let the stew simmer until the tofu is heated through. Once the tofu is cooked, season with a pinch of black pepper and adjust the saltiness to your preference. Be careful not to over-salt.
Step 6
Finally, stir in the chopped cheongyang chili pepper. Reduce the heat to low and let the jjigae simmer gently for about 5 minutes. This allows the spicy chili to infuse the broth, creating a refreshing and clean finish to your delicious stew.
