Hearty and Savory Doenjang Jjigae (Korean Soybean Paste Stew)
The Ultimate Golden Recipe for a Deeply Flavorful Doenjang Jjigae
Introducing Doenjang Jjigae, the quintessential stew that graces every Korean table! This delightful stew features a rich, savory soybean paste broth harmoniously blended with fresh vegetables and tender tofu, creating a flavor profile so addictive it’ll have you reaching for seconds. A single bowl of this jjigae is enough to make a hearty meal! The preparation is wonderfully simple, making it a perfect choice for busy mornings or when you’re in need of a comforting, quick dish. When you can’t decide what stew to make, try whipping up this delicious Doenjang Jjigae at home!
Stew Base Ingredients
- 400ml rice water or plain water
- 1/3 zucchini
- 1/4 block firm tofu
- 1/2 onion
- 3 shiitake mushrooms
- 3 Korean green chili peppers (cheongyang peppers)
- 20g white part of green onion
Seasoning for Stew
- 2 Tbsp Doenjang (Korean soybean paste)
- 1 Tbsp minced garlic
- 1 Tbsp Gochugaru (Korean chili powder)
- 2 Tbsp Doenjang (Korean soybean paste)
- 1 Tbsp minced garlic
- 1 Tbsp Gochugaru (Korean chili powder)
Cooking Instructions
Step 1
First, thoroughly wash and prepare all the ingredients for your Doenjang Jjigae. Adding shiitake mushrooms will infuse the broth with a subtle aroma, resulting in a deeper flavor.
Step 2
Chop the prepared vegetables into your desired shapes and sizes. Cut the zucchini and onion into slightly thick slices, and the mushrooms into bite-sized pieces.
Step 3
Pour the rice water (or plain water) into a pot. Use a sieve to dissolve the doenjang (soybean paste) into the water, ensuring it’s smoothly incorporated. Dissolving it through a sieve prevents clumps and results in a smoother, more refined broth.
Step 4
Add 1 tablespoon of minced garlic to the broth. Minced garlic enhances the umami flavor of the Doenjang Jjigae.
Step 5
Now, bring the broth to a rolling boil over high heat. Skim off any foam that forms during boiling with a spoon; this will make the broth clearer and cleaner.
Step 6
Once the broth is boiling vigorously, add the white parts of the green onion and continue to boil for about 1 minute. This allows the green onion’s fragrance to infuse into the broth.
Step 7
Add all the vegetables except the onion to the pot (zucchini, tofu, shiitake mushrooms, and Korean green chili peppers).
Step 8
Add 1 tablespoon of gochugaru (Korean chili powder) for a touch of spiciness, and bring it back to a vigorous boil over high heat, allowing the ingredients to meld together.
Step 9
When the Doenjang Jjigae starts to boil vigorously, add the onion last. Onions cook very quickly, so adding them at the end prevents them from becoming mushy and helps maintain a pleasant texture.
Step 10
Continue to boil over high heat for about 2 more minutes. Your rich, savory, and delicious Doenjang Jjigae is now complete! Enjoy it with a warm bowl of rice. ♡♡♡
