Authentic Anchovy Broth Doenjang Jjigae
Deep and Clean Flavor! Homemade Doenjang Jjigae with Anchovy Broth
This Doenjang Jjigae (Korean Soybean Paste Stew), made with a properly prepared anchovy broth, is a staple of home cooking that anyone can easily make. Its clear and deep broth flavor is exceptional and makes for a delightful meal that will have you finishing your rice in no time.
Doenjang Jjigae Ingredients- 1 block Firm Tofu (for pan-frying or stew)
- 1/2 medium Onion
- 1 medium Potato
- 2 stalks Green Onion
- 1 Korean Chili Pepper or Red Chili Pepper (optional, to taste)
Clean Anchovy Broth Ingredients- 5 cups Water (approx. 1,000ml)
- 5 Dried Anchovies (for broth)
- 1/2 Onion
- 3 stalks Green Onion roots (washed thoroughly)
- 3 Dried Shiitake Mushrooms
- 1 piece Dried Seaweed (approx. 10x10cm)
- 5 cups Water (approx. 1,000ml)
- 5 Dried Anchovies (for broth)
- 1/2 Onion
- 3 stalks Green Onion roots (washed thoroughly)
- 3 Dried Shiitake Mushrooms
- 1 piece Dried Seaweed (approx. 10x10cm)
Cooking Instructions
Step 1
First, prepare the vegetables and tofu for the Doenjang Jjigae. Slice the tofu into 1.5cm thick pieces. Slice the onion thinly, peel the potato and cut it into 1cm thick rounds. Slice the green onions diagonally and the chili peppers into small rounds. Preparing the ingredients while the anchovy broth is simmering will save you cooking time.
Step 2
Let’s make a delicious anchovy broth. In a pot, add 5 cups (1,000ml) of water, 5 dried anchovies for broth, 1/2 onion, 3 washed green onion roots, 3 dried shiitake mushrooms, and 1 piece of dried seaweed. Bring to a boil over high heat for 10 minutes, then reduce to medium heat and simmer for another 10 minutes. Turn off the heat, remove the seaweed and anchovies, and strain the clear broth through a sieve. This method yields a broth with a rich umami flavor without any fishy smell.
Step 3
Don’t discard the shiitake mushrooms and seaweed used for the broth! Their chewy texture is wonderful and will make your Doenjang Jjigae even more delicious. Remove the shiitake mushrooms and seaweed and slice them thinly into strips.
Step 4
Now, let’s dissolve the doenjang (soybean paste). Pour 4 cups (800ml) of the prepared anchovy broth into a pot. Add 2 tablespoons of homemade doenjang and stir well with a whisk or spoon until completely dissolved without lumps. Ensuring the doenjang is smoothly dissolved is key.
Step 5
Add the prepared onion and potato to the doenjang-infused broth. Cover the pot and cook over medium heat for about 10 minutes, or until the potatoes are tender. Once the potatoes are somewhat cooked, add the thinly sliced shiitake mushrooms and seaweed.
Step 6
If you’d like a bit of spiciness, add 1 tablespoon of gochugaru (red pepper flakes) and stir well. Gochugaru not only enhances the color of the stew but also adds a deeper flavor. I think gochugaru is essential for a truly flavorful doenjang jjigae!
Step 7
Finally, add the prepared tofu, green onions, and chili peppers, and simmer for about 3 more minutes. Gently add the tofu to avoid breaking it, and be careful not to overcook, as the tofu can become mushy. Cook until all the vegetables are tender and the tofu is heated through.
Step 8
Ladle the hot, freshly made anchovy broth Doenjang Jjigae into a beautiful bowl. You’ll have a clear and clean-tasting stew that evokes the warmth of a home-cooked meal. Enjoy it with your rice!
Step 9
The saltiness of doenjang can vary depending on the brand or how it’s made. Start with 2 tablespoons and taste the stew. Adjust the amount of doenjang to your preference. If it’s too bland, add more doenjang; if it’s too salty, add a little more water or broth.
Step 10
This anchovy broth Doenjang Jjigae pairs exceptionally well with marinated grilled pork ribs (Dwaeji Galbi Yangnyeom Gui). The rich, fatty meat and the clear, savory stew create a fantastic culinary experience. Be sure to try it!
