Gogitjip Style Doenjang Jjigae (Korean Fermented Soybean Paste Stew)
The Secret Recipe for Restaurant-Quality Doenjang Jjigae: How to Make Delicious Korean Soybean Paste Stew Like a Korean BBQ Restaurant
Unlock the secret to an irresistible recipe! Let’s make the ‘magical’ Doenjang Jjigae that tastes just like it came from a Korean BBQ restaurant.
Stew Ingredients- 1/3 block firm tofu (approx. 100g)
- 1/4 medium onion (approx. 50g)
- 20g green onion (approx. 1/4 stalk)
- 50g zucchini (approx. 1/4 medium)
Broth Base- 3 dried anchovies (for broth)
- 1 piece dried kelp (approx. 5x5cm)
Flavor Core (Seasoning)- 1.5 Tbsp traditional Doenjang (Korean fermented soybean paste, approx. 20g)
- 1/2 Tbsp minced garlic
- 1 Tbsp Dasida (or MSG, for umami)
- 1/2 tsp MSG (optional, for flavor enhancement)
For a Spicy Kick (Optional)- 2 Cheongyang chili peppers
- 1 Tbsp gochugaru (Korean chili flakes)
- 3 dried anchovies (for broth)
- 1 piece dried kelp (approx. 5x5cm)
Flavor Core (Seasoning)- 1.5 Tbsp traditional Doenjang (Korean fermented soybean paste, approx. 20g)
- 1/2 Tbsp minced garlic
- 1 Tbsp Dasida (or MSG, for umami)
- 1/2 tsp MSG (optional, for flavor enhancement)
For a Spicy Kick (Optional)- 2 Cheongyang chili peppers
- 1 Tbsp gochugaru (Korean chili flakes)
- 2 Cheongyang chili peppers
- 1 Tbsp gochugaru (Korean chili flakes)
Cooking Instructions
Step 1
Start by adding 1 liter of cold water to a pot. Include 3 dried anchovies for broth and 1 piece of dried kelp. Bring to a simmer over medium heat and let it steep for 10 minutes to extract the deep, savory flavors of the anchovies and kelp. Once it begins to boil, remove the kelp immediately to prevent bitterness. Continue simmering the anchovies for another 5 minutes, then remove them. This process yields a clean and rich broth.
Step 2
Carefully pour the prepared anchovy and kelp broth into a ttukbaegi (Korean earthenware pot), filling it to a suitable level (adjust based on the pot size). Now, it’s time to add the heart of the Doenjang Jjigae: the seasonings. Stir in 1.5 tablespoons of traditional Doenjang, 1/2 tablespoon of minced garlic, 1 tablespoon of Dasida (or your preferred umami enhancer), and 1/2 teaspoon of MSG (if using, for an extra boost of flavor). Gently stir to dissolve the pastes and seasonings, and bring it to a simmer over medium heat, ensuring the Doenjang doesn’t clump.
Step 3
Once the broth begins to boil, add the prepared ingredients. Introduce the thinly sliced onion, zucchini cut into bite-sized pieces, diagonally sliced green onion, and the cubed firm tofu. Let it simmer further until everything is tender. For those who enjoy a bit of heat, this is the perfect time to add 2 chopped Cheongyang chili peppers and 1 tablespoon of gochugaru (Korean chili flakes) for an extra spicy kick.
Step 4
Continue simmering until the vegetables are tender and have infused their flavors into the broth. The onions should become sweet and the zucchini soft, so adjust the cooking time according to your preference for texture. Your delicious, restaurant-style Doenjang Jjigae is now ready to be enjoyed with a steaming bowl of rice!
