Silken Tofu Doenjang Jjigae (Korean Soybean Paste Stew)
How to Make Delicious Silken Tofu Doenjang Jjigae
A comforting and hearty Korean stew featuring incredibly soft silken tofu and savory doenjang (fermented soybean paste). It’s the perfect soul-warming dish to enjoy with a bowl of rice.
Stew Ingredients- 1 pack (350g) Silken Tofu
- 1/2 Red Chili Pepper, sliced (optional)
- 1/2 Green Chili Pepper, sliced (optional)
- 1/4 Zucchini
- 1/4 Onion
- 2 Medium Potatoes
Seasoning and Broth- 2 Tbsp Doenjang (Korean Soybean Paste – adjust to your taste and brand)
- 2 Tbsp Guk-ganjang (Korean Soup Soy Sauce) or Fish Sauce
- 1 Tbsp Minced Garlic
- 1/2 Tbsp Mushroom Powder (or other natural umami seasoning)
- 1 Tbsp Dried Anchovy and Kelp Powder (or 1 Korean soup stock cube)
- 600ml Water (approx. 3 cups)
- 2 Tbsp Doenjang (Korean Soybean Paste – adjust to your taste and brand)
- 2 Tbsp Guk-ganjang (Korean Soup Soy Sauce) or Fish Sauce
- 1 Tbsp Minced Garlic
- 1/2 Tbsp Mushroom Powder (or other natural umami seasoning)
- 1 Tbsp Dried Anchovy and Kelp Powder (or 1 Korean soup stock cube)
- 600ml Water (approx. 3 cups)
Cooking Instructions
Step 1
Begin by preparing all your ingredients. For an enhanced depth of flavor, consider adding mushrooms like shiitake or king oyster mushrooms. Feel free to customize!
Step 2
Wash and peel the potatoes, zucchini, and onion. Dice them into roughly uniform cubes, about 1.5cm in size. This ensures they cook evenly and blend well with the broth.
Step 3
Place the diced potatoes, zucchini, and onion into a pot. Pour in enough water (about 600ml or 3 cups) to generously cover the vegetables. You can use plain water, or for extra depth, a pre-made anchovy or vegetable broth.
Step 4
Turn the heat to high and bring the water to a boil. Once boiling, add the minced garlic and give it a stir. The garlic will infuse the broth with its pungent aroma.
Step 5
Sift the doenjang (Korean soybean paste) into the pot through a fine-mesh sieve to prevent clumps. Start with 2 tablespoons. Since the saltiness of doenjang varies greatly between brands and types, it’s crucial to taste and adjust the amount later according to your preference.
Step 6
To further enhance the umami flavor, add the mushroom powder and the dried anchovy and kelp powder. If you don’t have these powders, a single Korean soup stock cube can be a convenient alternative. Stir everything well to combine.
Step 7
Reduce the heat to medium. Carefully add the silken tofu to the pot. You can add it whole and break it up gently with a spoon, or cut it into bite-sized pieces beforehand. Stir gently to incorporate.
Step 8
Season the stew with 2 tablespoons of guk-ganjang (Korean soup soy sauce). This adds a savory depth and a pleasant color. Taste the stew and adjust the seasoning with more guk-ganjang, salt, or fish sauce if needed.
Step 9
Bring the stew back to a rolling boil, then lower the heat to low. Let it simmer for another 5-7 minutes, or until the potatoes are tender when pierced with a fork. This allows all the flavors to meld together beautifully.
Step 10
Finally, add the sliced red and green chili peppers if you’re using them. They are optional but add a lovely touch of color and a hint of spice. Serve hot and enjoy this comforting jjigae with your favorite rice!
