Spicy and Savory Vegetable-Rich Doenjang Jjigae (Korean Soybean Paste Stew)
Spicy and Savory Vegetable-Rich Doenjang Jjigae (Korean Soybean Paste Stew)
Easy Recipe for Making Doenjang Jjigae
This is a spicy Doenjang Jjigae packed with vegetables. It offers a deep, savory flavor from a blend of homemade and store-bought doenjang, with a refreshing kick from chili peppers and a medley of fresh vegetables.
Main Ingredients- 1 Tbsp Homemade Doenjang (Korean Soybean Paste)
- 1 Tbsp Store-bought Clam-flavored Doenjang
- 1/4 block Firm Tofu
- 4 Korean Green Chilies
- 1/5 Zucchini
- 1/4 Onion
- 1/3 Scallion
- A small piece of Radish or Potato (optional)
Seasoning and Broth Ingredients- 1 Tbsp Gochugaru (Korean Red Pepper Flakes)
- 1/2 Tbsp Minced Garlic
- Broth Ingredients (1 dashima pack, or 4-5 dried anchovies for broth, 4 pieces of dried kelp, root ends of scallions)
- 1 Tbsp Gochugaru (Korean Red Pepper Flakes)
- 1/2 Tbsp Minced Garlic
- Broth Ingredients (1 dashima pack, or 4-5 dried anchovies for broth, 4 pieces of dried kelp, root ends of scallions)
Cooking Instructions
Step 1
First, prepare the fresh vegetables that will go into your Doenjang Jjigae. You’ll need zucchini, onion, scallions, Korean green chilies, and optionally, radish or potato.
Step 2
Chop the prepared vegetables into bite-sized pieces. Slice the onion thinly, the zucchini into half-moon shapes, and the scallions diagonally. Finely chop the green chilies to add spiciness. If using radish or potato, slice them thinly, similar to how you’d cut for banchan, to reduce cooking time. Cut the tofu into cubes.
Step 3
Let’s make the broth, the foundation of a delicious Doenjang Jjigae! If you have a store-bought broth pack, that’s the easiest option. Adding the root ends of clean scallions will make the broth even more refreshing. If not using a pack, prepare 4-5 dried anchovies for broth and about 4 pieces of dried kelp, and boil them together. Simmer for about 10 minutes to create a flavorful broth.
Step 4
Now it’s time to dissolve the doenjang. Using only homemade doenjang can result in a very salty and heavy taste. To balance this, mix 1 tablespoon of homemade doenjang with 1 tablespoon of store-bought clam-flavored doenjang. This combination perfectly seasons the stew and significantly enhances its savory depth. The store-bought doenjang helps to mellow out the saltiness of the homemade variety.
Step 5
Let’s mix in the seasonings that will add depth and a touch of heat to the doenjang jjigae. In the pot, combine the homemade and store-bought doenjang. Add 1 tablespoon of gochugaru (Korean red pepper flakes) and 1/2 tablespoon of minced garlic. Add the potato (or radish) and thinly sliced onion first, and mix them well with the doenjang mixture. Mixing the vegetables with the seasoning beforehand allows the doenjang flavor to penetrate the ingredients better, resulting in a richer taste.
Step 6
With the seasoning and vegetables combined, gently stir-fry over medium heat for about 1-2 minutes. Be careful not to burn it. Stirring lightly will awaken the savory aroma of the doenjang.
Step 7
Now, pour in the prepared broth and bring it to a boil. If you’ve added potato or radish, cover the pot and let it simmer vigorously for about 10 minutes, allowing these ingredients to cook through first. As the ingredients cook, the broth will become even more flavorful.
Step 8
Once the potato is somewhat tender, add the tofu, zucchini, scallions, and chopped green chilies. Continue to simmer. Add the minced garlic at this stage as well.
Step 9
The stew is almost ready when the tofu begins to cook through and float to the surface. It’s perfectly fine to cover the pot while it simmers to help the ingredients cook evenly. Check to ensure all ingredients are tender before turning off the heat.
Step 10
Your Doenjang Jjigae, boasting a delightful blend of homemade doenjang and fresh vegetables for a savory yet refreshing taste, is now complete! Enjoy this comforting stew with a bowl of hot rice.
