Hearty and Savory Baek Jong-won Style Doenjang Jjigae
Baek Jong-won’s Doenjang Jjigae Recipe: Unveiling the Secret to Deep Flavor
Introducing Baek Jong-won’s Doenjang Jjigae recipe, the ultimate comfort food that will bring any lost appetite back! This stew is easily prepared with leftover vegetables from your fridge, transforming into a delightful meal in no time.
Stew Ingredients- 7 cups Rice Water (approx. 1.4L)
- 4 Tbsp Doenjang (Korean fermented soybean paste)
- 0.5 Tbsp Minced Garlic
- 0.5 Tbsp Gochugaru (Korean chili flakes)
- 0.3 Tbsp Sugar (or a tiny pinch)
- 1 piece Radish (approx. 5cm long)
- 1 Potato (medium-sized)
- 1/2 block Tofu (150g)
- 1 handful Mushrooms (e.g., shiitake, enoki)
- 1 Korean Green Chili Pepper (Cheongyang)
- 1/2 Red Chili Pepper
- 1/5 stalk Green Onion (approx. 5cm long)
Cooking Instructions
Step 1
First, let’s prepare the ingredients that will define the flavor of our Doenjang Jjigae. While you can certainly use various vegetables based on what you have, radish is key to achieving that deep umami flavor in Baek Jong-won’s recipe, so make sure to include it! Slice the radish into thick, half-moon shapes, about 0.5 cm thick. Cut the potatoes slightly thinner than the radish, about 0.3 cm thick, to ensure they cook at a similar rate. Dice the tofu into bite-sized pieces, approximately 2cm cubes. Finely chop the Cheongyang chili pepper and red chili pepper, removing the seeds for a touch of heat and color. Slice the green onion diagonally to add its aromatic flavor. Prepare the mushrooms by removing the tough ends and tearing or slicing them.
Step 2
The foundation of a delicious Doenjang Jjigae is rice water! Pour 7 cups (approximately 1.4L) of rice water into a pot. Rice water helps make the stew smoother and more savory.
Step 3
Add the prepared radish to the pot with the rice water and bring it to a boil over high heat for about 10 minutes. This step allows the radish to become tender and release its refreshing flavor into the broth.
Step 4
Once the radish is somewhat cooked, dissolve 4 tablespoons of doenjang into the pot. It’s best to use a sieve or ladle to strain the doenjang as you add it. This helps to prevent clumps and results in a cleaner, clearer broth.
Step 5
After adding the doenjang, reduce the heat to low and let it simmer gently for 15 to 20 minutes. This slow simmering allows the savory flavor of the doenjang to deepen. Keep in mind that doenjang can vary in saltiness, so taste as you go and adjust the amount of doenjang, or season further with soy sauce or salt if needed.
Step 6
While the broth is simmering, add 0.5 tablespoon of minced garlic. The pungent aroma of garlic will further enhance the richness of the doenjang.
Step 7
Next, add 0.5 tablespoon of gochugaru and 0.3 tablespoon of sugar. The gochugaru provides a spicy kick and vibrant color, while a very small amount of sugar helps to mellow the saltiness of the doenjang and boost its savory notes. (We recommend using sugar sparingly or omitting it altogether.)
Step 8
Now, add all the prepared ingredients to the pot: the sliced potatoes, tofu, mushrooms, green onion, and chili peppers. Adding all the ingredients at once allows their flavors to meld beautifully into the broth.
Step 9
After adding the ingredients, bring the heat back to medium and let it simmer for about 5 more minutes, or until the potatoes and tofu are tender and have absorbed the flavors of the broth. Skim off any foam that rises to the surface for a cleaner taste. Your delicious Doenjang Jjigae is almost ready!
Step 10
Serve your perfectly simmered Doenjang Jjigae with a warm bowl of rice for a truly satisfying meal! Enjoy the rich, comforting flavors of Baek Jong-won’s classic Korean stew.
