Hearty Korean Soybean Paste Stew (Doenjang Jjigae)
[Man-gae Encyclopedia] Ep. 09: Rich and Savory Doenjang Jjigae – A Recipe Even Beginners Can Master
Welcome to ‘Man-gae Encyclopedia,’ your guide to effortless cooking! Today, we’re tackling a beloved classic: Doenjang Jjigae, a Korean soybean paste stew. Known for its deep, savory flavor, this stew’s taste can vary wonderfully depending on the ingredients. We’ll be making a basic version featuring potatoes, tofu, and zucchini, perfect for any home cook. Follow along with Man-gae’s easy steps to create a comforting bowl of deliciousness. Enjoy your meal!
Essential Stew Ingredients- 1 potato (peeled and diced into bite-sized cubes)
- 1/2 onion (diced into bite-sized cubes)
- 1/3 zucchini (sliced into half-moons)
- 2 shiitake mushrooms (stems removed, quartered or thinly sliced)
- 1/2 block firm tofu (diced into cubes)
- 10cm green onion (sliced diagonally)
- 1 Korean green chili pepper (finely chopped, add more for extra spice)
- 1 red chili pepper (finely chopped, for color)
Broth Ingredients for Deeper Flavor- 1 handful dried anchovies (heads and guts removed for a cleaner taste)
- 800ml water (about 4 standard cups)
- 4 pieces dried kelp (about 5x5cm each)
- 10 dried shrimp (optional, adds umami)
Flavor-Enhancing Seasonings- 2 Tbsp doenjang (Korean soybean paste – use your favorite brand)
- 1 Tbsp minced garlic
- 1 Tbsp gochugaru (Korean chili flakes, optional for extra heat)
- 1 handful dried anchovies (heads and guts removed for a cleaner taste)
- 800ml water (about 4 standard cups)
- 4 pieces dried kelp (about 5x5cm each)
- 10 dried shrimp (optional, adds umami)
Flavor-Enhancing Seasonings- 2 Tbsp doenjang (Korean soybean paste – use your favorite brand)
- 1 Tbsp minced garlic
- 1 Tbsp gochugaru (Korean chili flakes, optional for extra heat)
Cooking Instructions
Step 1
In a pot, combine the anchovies, kelp, dried shrimp, and 800ml of water. Bring to a boil over medium heat. Once boiling, remove the kelp. Let the anchovies and dried shrimp simmer for about 10 more minutes to create a rich broth. Afterwards, strain the broth to remove the anchovies and shrimp, ensuring a clear base.
Step 2
While the broth is simmering, prepare your vegetables and tofu. Dice the potato, onion, and zucchini into bite-sized cubes. Slice the shiitake mushrooms. Cube the firm tofu. Finely chop the green onion, Korean green chili pepper, and red chili pepper. Having all ingredients prepped makes cooking much smoother!
Step 3
Carefully ladle the strained broth back into the pot. Add 2 tablespoons of doenjang. To ensure a smooth stew, place the doenjang in a fine-mesh sieve over the pot and whisk it into the broth, pressing with a spoon to break up any clumps. This technique creates a silky texture.
Step 4
Add the diced potatoes to the doenjang-infused broth. Bring to a simmer over medium heat and cook for about 5 minutes, or until the potatoes are halfway tender. Potatoes release a natural sweetness as they cook, enhancing the stew’s flavor. This initial cooking allows them to absorb the broth’s essence.
Step 5
Once the potatoes are partially cooked, add the sliced zucchini, diced onion, and shiitake mushrooms. Continue to simmer for another 3-4 minutes, or until the vegetables are tender but still hold their shape. Avoid overcooking them, as they should retain a slight bite for the best texture.
Step 6
Finally, stir in 1 tablespoon of minced garlic and 1 tablespoon of gochugaru. Gently add the cubed tofu, diagonally sliced green onions, and chopped chili peppers. Stir carefully to avoid breaking the tofu. Let the stew simmer for another 1-2 minutes, just until the tofu is heated through. Your delicious and comforting Doenjang Jjigae is ready to be served with a warm bowl of rice!
