Simple & Hearty Potato Doenjang Jjigae: A Delicious & Satisfying Meal
Quick & Easy Doenjang Jjigae Recipe: Perfect for Busy Evenings!
This hearty potato doenjang jjigae (Korean soybean paste stew) was a quick fix for my husband who came home late. Even with minimal ingredients, it’s incredibly flavorful and satisfying, perfect for a simple yet delicious dinner. A must-try for anyone seeking an easy and comforting stew!
Core Ingredients- Doenjang (Korean soybean paste): 1 heaping Tbsp (approx. 30g)
- Potato: 1 medium-sized
- Gochugaru (Korean chili flakes): 1/2 Tbsp (approx. 5g)
- Dried anchovies for broth: 1 handful (approx. 10g)
- Minced garlic: 1/2 Tbsp (approx. 5g)
- Tofu: 1/2 block (approx. 150g)
- Green onion: 1 handful (approx. 30g)
- Water: 3 cups (approx. 600ml, adjust to taste)
Cooking Instructions
Step 1
First, wash the potato thoroughly and peel it. Dice it into bite-sized pieces, but make them slightly thicker than usual. If they are too thin, they might break apart while cooking. Place the diced potato into a ttukbaegi (earthenware pot) or a regular pot.
Step 2
Add 1 heaping tablespoon of doenjang and 1/2 tablespoon of gochugaru to the pot with the potatoes. Gochugaru will add a touch of spiciness and a lovely color.
Step 3
Turn the heat to medium-low and gently warm the pot. Add 2 tablespoons of water. This step helps prevent the doenjang from burning and makes it easier to dissolve.
Step 4
Using a spoon or spatula, stir the doenjang and gochugaru into the water, dissolving them well. Stir-frying the doenjang mixture lightly helps to meld the flavors with the potatoes and create a richer taste. Mix it well with the potatoes as if stir-frying.
Step 5
Now, add about 2/3 cup (approx. 150ml) more water, enough to cover the dried anchovies. Alternatively, add enough water to sufficiently cover the potatoes.
Step 6
Once the stew begins to simmer, add a handful of dried anchovies for broth. The savory umami from the anchovies will significantly enhance the flavor of the doenjang jjigae. If you have anchovy powder, add about 1/2 teaspoon.
Step 7
Add 1/2 tablespoon of minced garlic to further enhance the aromatic flavor. Garlic helps to cut through the earthiness of the doenjang and boosts the overall savory notes.
Step 8
As the stew starts boiling, add the chopped green onions. The fresh, aromatic scent of the green onions will make the jjigae even more delicious.
Step 9
When the stew comes to a boil again, taste it and add more water if it’s too salty. Finally, add the tofu cut into bite-sized pieces and let it simmer until the tofu is cooked through. Add tofu towards the end to prevent it from falling apart.
Step 10
Once the potatoes are tender and all the flavors have melded beautifully, your delicious potato doenjang jjigae is ready! Enjoy it with a warm bowl of rice.
