Fail-Proof Spicy and Delicious Doenjang Jjigae
The Essence of Home Cooking! A Simple Yet Deeply Flavored Doenjang Jjigae Recipe
Let’s make a comforting and hearty Doenjang Jjigae that will warm you from the inside out. I’ll share the secret to making it incredibly delicious with just vegetables. From preparing the ingredients perfectly to the step-by-step cooking process, this guide will ensure success.
Doenjang Jjigae Ingredients- 1/2 Zucchini
- 1 bunch Enoki Mushrooms
- 2 Potatoes
- 1/2 Onion
- 1/2 block Firm Tofu
- 1 Chili Pepper (e.g., Cheongyang or red chili, optional)
- 1 tsp Minced Garlic
- 2 Tbsp Doenjang (Korean Soybean Paste)
- Rice Water (or anchovy-kelp broth)
- 1 Tbsp Gochugaru (Korean Chili Flakes)
Cooking Instructions
Step 1
First, prepare all the vegetables and tofu by cutting them into bite-sized pieces. Slice the zucchini and onion into half-moons or thin rounds. Peel the potatoes and cut them into about 1cm thick slices. Cube the tofu into 1.5cm pieces, and finely chop the chili pepper. For the enoki mushrooms, trim the base and separate the strands.
Step 2
Pour about 3-4 cups of rice water into a pot. Place the 2 tablespoons of doenjang in a sieve and dissolve it thoroughly in the water, ensuring there are no lumps. Using rice water adds a subtle sweetness and smoother texture. Alternatively, using anchovy-kelp broth will result in an even richer umami flavor.
Step 3
Bring the pot with the dissolved doenjang and rice water to a boil over medium-high heat. Once boiling, add the firmer vegetables first, such as the sliced potatoes, zucchini, and onion. Cooking the potatoes until they are slightly tender will help thicken the broth and deepen the stew’s flavor.
Step 4
As the vegetables begin to soften, add the tofu and enoki mushrooms, along with 1 teaspoon of minced garlic. Let everything simmer together. It’s important to let all the ingredients meld their flavors. Add the tofu gently to prevent it from breaking apart.
Step 5
When the jjigae is bubbling nicely and most ingredients are nearly cooked, stir in 1 tablespoon of gochugaru if you prefer a spicier kick. You can add more if you like it extra hot.
Step 6
Finally, add the chopped chili pepper and let it simmer for another minute or two. Continue to cook for about 5-10 minutes more. This allows all the flavors to fully infuse into the broth, creating a rich, savory, and subtly spicy doenjang jjigae. Taste and adjust seasoning if needed, adding a little more doenjang or salt.
Step 7
This doenjang jjigae is wonderfully flavorful and satisfying even without meat or seafood, relying solely on fresh vegetables and savory doenjang. Enjoy it hot with a bowl of steamed rice!
